La Paz Batchoy (Dairy-Free)

Instructions

1. 1Place the about 450 g pork belly (or pork shoulder) in a large pot and cover with water. Bring to a rolling boil over high heat (100°C / 100°C) and cook for 1 hour, or until the pork is tender when pierced with a fork. Carefully remove the pork from the pot, reserving the cooking liquid. Let the pork cool slightly, then slice it into 0.635 cm thick pieces.
2. 2If using the about 225 g pork liver, place it in a small saucepan and cover with water. Bring to a boil over high heat (100°C / 100°C) and cook for 5-7 minutes, or until firm to the touch. Drain the liver and slice it into 0.635 cm thick pieces.
3. 3In a large, heavy-bottomed pot, heat 1 tablespoon of cooking oil (from the pork belly fat, if available, or a neutral oil not listed but implied by cooking) over medium heat (162.8°C / 163°C). Add the 4 cloves minced garlic and 1 medium diced onion. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
4. 4Add the sliced about 450 g pork belly (or pork shoulder) and the sliced about 225 g pork liver (if using) to the pot. Cook for 2-3 minutes, stirring, until lightly browned.
5. 5Add the about 225 g shrimp to the pot and cook for 1-2 minutes, until they just begin to turn pink. Pour in the 8 cups pork broth (or chicken broth) and bring the mixture to a rolling boil over high heat (100°C / 100°C).
6. 6Add the about 450 g miki noodles to the boiling broth. Cook for 3-5 minutes, or until the noodles are tender and cooked through, stirring occasionally to prevent sticking.
7. 7Ladle the La Paz Batchoy into individual serving bowls. Garnish each bowl with chopped scallions and chicharon (pork cracklings). Serve immediately, with 2 tbsp fish sauce offered on the side for individuals to add to their taste.

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