Batchoy Tagalog is one of the popular Filipino soup made with pork, pork offals, pork blood, noodles sautéed in onion, garlic and ginger.

Often referred to as La Paz Batchoy since it originated in La Paz, Iloilo City in the Philippines. Batchoy has many variants depending on the region.

My aunt is from Iloilo and guess what, she makes delicious La Paz batchoy. We asked her to prepare it without the offal or innards but she would tell us it’s not going to taste good.

Our friend is from Bacolod and serves La Paz Batchoy with all the trimmings on the side. He serves it buffet style and we assemble our own soup. I'm glad it is served that way, I get to pick only the ingredients I like.

Our family does not eat offal or innards so we end up fishing out all the stuff that we don’t eat. Even without these stuff it is still very tasty.

Our Batchoy Tagalog recipe is so simple with only seven ingredients. No offal or noodles but still delicious and one of my favorite comfort food.

I don't add noodles since I would rather eat rice with it with a side of fish sauce.

My mom used to add fried crunchy pork fat before serving and it was scrumptious. No, I don’t do that anymore. I try to make a healthier version.

Note: This recipe does not use innards or blood.

If adding innards when do I add it?

Add it at the same time as pork.

If adding vermicelli noodles (misua) when do I add it?

Add vermicelli noodles 5 to 7 minutes before turning off heat or serve it on the side.

Can I add lemongrass to batchoy recipe?

Yes. Add after garlic and saute for a minute.

How to Cook Batchoy Tagalog

Recipe

Batchoy Tagalog (no offal, blood or noodles)

Batchoy has many variants but made popular in La Paz Iloilo. The traditional batchoy is made with pork meat, innards or offal, pork blood and noodles.

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Course: Main Course

Cuisine: Filipino

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings:

Calories: 162kcal

Ingredients

1 pound pork tenderloin cut into bite size pieces
1 small onion chopped
6 cloves garlic minced
2 - 3 tablespoons ginger julienned
5 cups water
3 tablespoons fish sauce
1 teaspoon salt
½ cup pepper leaves any pepper leaves

Instructions

Heat oil over medium heat.
Sauté onion for two minutes.
Add garlic and cook till golden brown.
Toss-in ginger. Cook until aromatic and golden.
Add pork tenderloin and cook until light brown.
Stir in fish sauce.
Add lemongrass if desired. This is optional.
Pour water. Bring to boil and simmer until pork is tender.
Turn off heat and add pepper leaves. Garnish with chopped green onions.

Nutrition