La Paz Batchoy

Ingredients

• ¼ lb pork liver
• ½ lb pork shoulder or belly, diced into 3/4-inch cubes
• ½ cup chicharron (crispy fried pork skin), broken into bite-sized pieces
• ½ lb fresh egg noodles or ramen noodles
• 6 cups chicken or pork broth
• 3 cloves garlic cloves, minced until pieces are smaller than a grain of rice

Instructions

1. 1

   Pour 6 cups of broth into a large pot and set it over medium-high heat until the broth reaches a rolling boil, about 8 minutes.

2. 2

   Add the diced pork shoulder to the boiling broth and stir once to separate the pieces.

3. 3

   Return the broth to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes, stirring once every 3 minutes.

4. 4

   Add the pork liver to the simmering broth and cook for 5 more minutes, stirring once at the halfway point, until the liver is no longer pink inside.

5. 5

   Add the minced garlic and stir for 30 seconds until it turns fragrant and lightens in color.

6. 6

   Add the fresh egg noodles directly to the simmering broth and stir to separate them.

7. 7

   Cook the noodles according to package directions, about 3–4 minutes, stirring once at the halfway point, until they are tender but still slightly chewy.

8. 8

   Taste the broth and add salt and pepper to taste, stirring to combine.

9. 9

   Ladle the noodle soup and broth into two large bowls, dividing the pork and noodles evenly.

10. 10

    Top each bowl with a handful of crispy chicharron pieces, scattering them across the surface.

Tools you’ll need

• large pot (5-quart or larger)
• wooden spoon or ladle for stirring
• knife and cutting board for dicing pork and mincing garlic
• two large serving bowls

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