La Paz Batchoy

Rated 5 out of 5

The hidden Ilonggo in me!

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.