07/03/2023
Pork Noodle Soup with Shrimp Paste (La Paz Batchoy)❤️❤️
-La Paz batchoy, a local soup made with egg noodles and pig parts, originated in the province where chef Dale Talde's mother was from, in the La Paz neighborhood of Iloilo city. The traditional recipe is simplified in Talde's version, the liver and intestines are left out, and just enough shrimp paste is used to make things interesting.
Ingredients:
3⁄4 cup vegetable oil
1 tbsp. shrimp paste
1 tbsp. sugar
11 garlic cloves (4 minced, 7 thinly sliced)
1 medium yellow onion, sliced
2 lb. pork butt
3 tbsp. kosher salt
1 lb. miki noodles
Thinly sliced scallions and pork cracklings, for garnish
Directions:
-Heat 1 tablespoon of oil in a 4-quart saucepan over medium-high. Add shrimp paste, sugar, minced garlic, and onion and cook 4–5 minutes. Add pork, salt, and 7 cups water; boil. Reduce heat to a simmer, cover, and cook until pork is tender, 2 1⁄2 hours.
-Remove pork from broth and cool slightly. Transfer to a cutting board and slice. Strain broth and return to saucepan over medium-high; add noodles and cook 5 minutes.
-Meanwhile, heat remaining oil and the sliced garlic in a 1-quart saucepan over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain. Reserve oil for another use, if you like.
-Divide noodles and broth between bowls. Top with sliced pork, garlic chips, scallions, and pork cracklings.
