Batchoy Recipe


Batchoy Recipe

How To Make Batchoy

Authentic Filipino flavors are what's in store for you in this batchoy recipe. This noodle soup dish has a mix of pork, chicharon, and veggies.

Prep: 10 mins
Cook: 1 hr 30 mins
Total: 1 hr 40 mins


  • 1 lb miki noodles, boiled for 1 minute and drained
  • 1 lb pork
  • 1 lb pig's intentesines, cleaned, boiled, and sliced
  • ¼ lb pig liver, sliced into strips
  • tsp salt
  • ½ tsp ground black pepper
  • 2 tsp sugar
  • 1 tsp shrimp paste, bagoong or guinamus, optional
  • 1 tsp onion powder
  • 1 cup pork cracklings, chicharon, crushed
  • 3 tbsp spring onion, chopped
  • ¼ cup toasted garlic
  • 7 cup water


  1. Boil water in a cooking pot.
  2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
  3. Add the pork and cook until tender (about 30 to 45 minutes).
  4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
  5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
  6. Slice the pork into strips.
  7. Arranged the cooked miki noodles in a single serving bowl.
  8. Place the strips of pork, liver, and intestine on top of the miki noodles.
  9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
  10. Serve hot. Share and enjoy!


  • Sugar: 3g
  • :
  • Calcium: 56mg
  • Calories: 550kcal
  • Carbohydrates: 57g
  • Cholesterol: 184mg
  • Fat: 22g
  • Fiber: 3g
  • Iron: 3mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 3g
  • Potassium: 475mg
  • Protein: 31g
  • Saturated Fat: 8g
  • Sodium: 782mg
  • Trans Fat: 1g
  • Vitamin A: 3279IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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