ILONGGO'S BEST SPECIAL LAPAZ BATCHOY / LAPAZ BATCHOY RECIPE@chefangelkitchen

For todays video i will share how to cook one of the famous recipe originate in Lapaz, Iloilo City. This noddle soup made with pork meat and pork offals and topped with crackling chicaron ( dried fried pork skin) .

Ingredients:
.2 kg pork meat boneless
.2 kg pork bones (for pork stock)
.1.5 kg pork liver
.1 cup chopped onion
.1/2 cup mince garlic
.1/2 cup mince garlic toasted (for garnished)
.chopped spring onion for garnished
.3 tbs ginamos or bagoong(salted shrimp)
.1 tbs salt/ to taste
.1 tbs sugar
.1)2 tbs ground black pepper
.2 tbs beef powder or 2 beef cube seasoning
.2 tbs onion powder(optional)
.2 tbs garlic powder(optional)
.2. kg dry egg noddles or batchoy fresh noddles ( you can purchased fresh noddles for batchoy in any local market nearest you.
.12 liter of water (soup stock for 20 person)
chicharon for gasnished (optional)