Nestled in the heart of the Philippines, Iloilo is not only known for its rich cultural heritage and breathtaking sceneries but also for its culinary delights. Among these treasures, La Paz Batchoy stands out as a beloved dish that captures the essence of Ilonggo cuisine. In this blog, we’ll take a journey into the history, flavors, and recipe of this iconic comfort food.
La Paz Batchoy traces its roots to the district of La Paz in Iloilo City, where it was first concocted by a Chinese immigrant named Federico Guillergan Sr. in the 1930s. Originally sold as a humble street food, Batchoy quickly gained popularity among locals for its hearty broth, tender meat, and flavorful toppings.
The exact origins of Batchoy’s recipe are shrouded in mystery, but it is believed to have been inspired by Chinese noodle soups brought over by early Chinese settlers in the region. Over time, the dish evolved to incorporate local ingredients and flavors, resulting in the unique and delicious concoction that is now synonymous with Ilonggo cuisine.
Recipe for Authentic La Paz Batchoy: Experience the flavors of Iloilo with this authentic La Paz Batchoy recipe, inspired by the traditional flavors and ingredients of this iconic dish:
Ingredients: For the broth:
- 1 kilogram pork bones or pork trotters
- 1/2 kilogram pork belly, sliced thinly
- 1 onion, quartered
- 4 cloves garlic, crushed
- 2 liters water
- Salt and pepper to taste
For the toppings:
- 400 grams fresh miki noodles (or egg noodles)
- 2 tablespoons fried garlic
- 2 tablespoons chopped spring onions
- 4 hard-boiled eggs, sliced
- Chicharon (pork cracklings) for garnish
- Pork liver, sliced thinly (optional)