- 1 kg Pork Bellysliced into thin pcs
- 500 g Pork Bones
- 4 cloves Garlicminced
- 1 large Onionchopped
- 2 tbsp. Vegetable Oil
- 4 pcs Dried Bay Leaves
- 1 tsp. Peppercorns
- 2-3 cups Chicken Broth
- 1 cup Dried Noodles
- 4 hard-boiled Eggsshelled
- 2 stalks Green Onionchopped
- Saltto taste
Batchoy is a traditional Filipino noodle soup dish that originated in the Iloilo province of the Philippines. It is made with a combination of pork meat and offal, garlic, onions, and a hearty broth seasoned with spices such as bay leaves, peppercorns, and salt. The broth is then served over a bed of soft egg noodles and garnished with slices of hard-boiled egg, green onions, and sometimes with additional spices or condiments such as chili flakes or soy sauce.
Batchoy is a beloved comfort food in the Philippines and is often enjoyed for breakfast, lunch, or dinner. The dish is widely popular and can be found in many street food stalls and restaurants throughout the country.
The broth is the key to making a delicious batchoy and requires a slow and gentle cooking process to extract the full flavors of the pork, spices, and vegetables. The broth is often made by simmering pork bones and meat for several hours to create a rich and flavorful base. The end result is a savory and comforting soup that is both filling and delicious.
Batchoy requires a bit of time and effort to prepare, but the end result is worth it. The broth requires a slow and gentle cooking process to extract the full flavors of the pork, spices, and vegetables, but the steps are straightforward and easy to follow. With some basic kitchen skills and ingredients, anyone can make a delicious batchoy at home.
Overall, batchoy is a classic Filipino dish that has been enjoyed for generations and is loved for its rich and comforting flavors. Whether you are a fan of noodle soups or just looking to try something new, batchoy is definitely worth a try.
In a large pot, heat the oil and sauté the garlic and onion until fragrant.
Add the pork belly and bones, and cook for about 5 minutes until the pork is browned on both sides.
Add the bay leaves, peppercorns, and chicken broth. Cover and let it boil for about 1 hour or until the pork is tender.
In another pot, cook the noodles according to package instructions.
To serve, place a serving of cooked noodles in a bowl and ladle the hot batchoy soup over the noodles.
Add sliced hard-boiled eggs, green onions, and salt to taste. Serve hot.