Iloilo La Paz Batchoy

Ingredients

• •Pork bones
• •Pork belly
• •Pork liver
• •Fresh egg noodles
• •Garlic
• •Onion
• •Fish sauce
• •Soy sauce
• •Chicharon
• •Spring onion
• •Boiled egg

Steps

1. 1Simmer pork bones and pork belly in a large pot of water with quartered onion and crushed garlic for about ninety minutes, skimming off any foam, until a rich stock forms.
2. 2Remove the pork belly once tender, let it cool, then slice it thinly and set it aside.
3. 3Strain the stock into a clean pot and season it with fish sauce and a splash of soy sauce, tasting and adjusting until it is deeply savory.
4. 4In a separate small pan, fry thinly sliced garlic in oil over medium heat for about two minutes, until golden and fragrant, then set the garlic and its oil aside separately.
5. 5Bring a second pot of water to a boil and cook fresh egg noodles for about two minutes, until just tender, then drain well.
6. 6Divide the noodles among deep serving bowls and top each with sliced pork belly and a portion of raw pork liver, thinly sliced.
7. 7Ladle the boiling hot stock directly over the noodles and liver so that the heat gently cooks the liver as it hits the bowl.
8. 8Crush a generous handful of chicharon over each bowl so it begins to soften slightly in the broth.
9. 9Finish each bowl with the fried garlic and oil, chopped spring onion, and a halved boiled egg before serving immediately.