Batchoy Soup

Instructions

1. Prepare the pork offal
   In a pot, boil the pork intestines, heart, and liver separately in water with a pinch of salt for about 15-20 minutes until tender. Drain and slice thinly. Set aside.
2. Make the broth base
   In a large pot, heat vegetable oil over medium heat. Sauté the garlic and onion until fragrant and onions are translucent, about 3-4 minutes. Add the shrimp paste and continue to sauté for another minute.
3. Cook the pork
   Add the sliced pork belly to the pot and cook until it starts to brown, about 5 minutes. Pour in the pork broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for about 40 minutes until the pork is tender.
4. Add the offal
   Add the pre-cooked and sliced pork liver, intestines, and heart to the broth. Simmer for an additional 10 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed with additional fish sauce or soy sauce.
5. Prepare the noodles
   While the broth is simmering, cook the egg noodles according to package instructions until al dente. Drain well and divide among serving bowls.
6. Assemble the soup
   Ladle the hot broth with the meat and offal over the noodles in each bowl. Make sure each serving gets a good portion of the different meat types.
7. Add the toppings
   Top each bowl with crushed chicharrón, chopped green onions, and if desired, crack a raw egg on top, allowing the heat of the soup to partially cook it. The egg is traditionally stirred into the hot soup at the table.
8. Serve immediately
   Serve the Batchoy Soup immediately while hot. Provide additional fish sauce, soy sauce, calamansi or lime wedges, and chili sauce on the side for diners to adjust flavors to their preference.