Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

Traditional La Paz Pork Batchoy with Miki Noodles
Traditional La Paz Pork Batchoy with Miki Noodles – - Recipe

This traditional La Paz pork batchoy delivers a deeply savory, pork‑forward broth built for volume cooking and fast assembly. Its make‑ahead broth and customizable garnishes allow consistent execution while offering comfort and high perceived value on Filipino menus.

...

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

−
+

Simmer the Pork Broth Base

Blanch the Miki Noodles

  • Miki Noodles 500.0 g

Finish with Traditional Garnishes

Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef

This traditional La Paz pork batchoy delivers a deeply savory, pork‑forward broth built for volume cooking and fast assembly. Its make‑ahead broth and customizable garnishes allow consistent execution while offering comfort and high perceived value on Filipino menus.

...

Preparation

  1. Simmer the Pork Broth Base

    • Combine water, pork kasim, pork mask, and pork intestines in a large stockpot.
    • Bring to a boil, skimming impurities as they rise.
    • Lower to a gentle simmer.
    • Add onions and ground black pepper.
    • Simmer uncovered for 1½ to 2 hours until meats are tender and broth turns rich and milky.
    • Add Knorr Pork Broth and guinamos to the simmering pot.
    • Continue simmering for 10 to 15 minutes.
    • Taste and adjust seasoning. The broth should be savory, pork‑forward, and pepper‑led with light fermented depth.
    • Add pork liver to the simmering broth only during the last 3 to 5 minutes.
    • Remove immediately once just cooked.
    • Slice thinly and reserve.
    • Lightly dust with Knorr Chicken Powder just before assembly.

  2. Blanch the Miki Noodles

    • Bring a separate pot of water to a boil.
    • Blanch miki noodles briefly until just tender.
    • Drain thoroughly.
    • Portion into serving bowls.

  3. Finish with Traditional Garnishes

    • Place miki noodles at the base of each bowl.
    • Arrange pork kasim, pork mask, intestines, and liver on top.
    • Ladle very hot broth generously over the meats and noodles.
    • Top each bowl with crispy garlic, crushed chicharon, and spring onions.
    • Finish with extra black pepper powder.
    • Add a light sprinkle of Knorr Chicken Powder as final seasoning.
    • Serve piping hot.
    • Pair with puto or steamed rice on the side.
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef
Home
Home
Products
Products
Food Trends
Trends
Cart
Cart
Menu
Menu