La Paz Batchoy (Gluten-Free)

Ingredients

• 1 lb Pork belly
• 1/2 lb Shrimp
• 1/4 lb Pork liver
• 8 oz Shirataki noodles
• 8 cups Pork broth
• 6 cloves Garlic
• 1 medium Onion
• 2 tbsp Fish sauce
• 1/4 cup Green onions
• 1/4 cup Crushed pork cracklings (chicharon)
• 4 pieces Egg

Instructions

1. 1Place the 1 lb pork belly in a large pot and cover with water. Bring to a boil over high heat (212°F/100°C) and cook for 45-60 minutes, or until the pork belly is tender when pierced with a fork. Drain the water, let the pork belly cool slightly for about 10 minutes, then slice it thinly into 1/4-inch pieces and set aside.
2. 2In a separate pot, place the 1/2 lb shrimp and cover with water. Bring to a boil over high heat (212°F/100°C) and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Drain the shrimp, let them cool enough to handle, then peel and devein them. Set aside.
3. 3Place the 1/4 lb pork liver in a small pot and cover with water. Bring to a boil over high heat (212°F/100°C) and cook for 3-5 minutes, or until the liver is firm and no longer pink inside. Drain the liver, let it cool slightly, then slice it thinly into 1/4-inch pieces and set aside.
4. 4Heat 1 tablespoon of cooking oil (not listed, use a small amount of rendered fat from the pork belly if available, or a neutral oil if absolutely necessary and assumed) in a large pot or Dutch oven over medium heat (350°F/175°C). Add the 6 cloves of minced garlic and the 1 medium chopped onion. Sauté for 3-5 minutes, stirring frequently, until the garlic is fragrant and the onion is softened and translucent.
5. 5Pour in the 8 cups of pork broth and bring the mixture to a rolling boil over high heat (212°F/100°C).
6. 6Add the sliced 1 lb pork belly and the sliced 1/4 lb pork liver to the boiling broth. Reduce the heat to medium-low (200°F/95°C), cover the pot, and simmer for 15 minutes to allow the flavors to meld.
7. 7Add the 8 oz shirataki noodles and the peeled and deveined 1/2 lb shrimp to the pot. Cook for about 5 minutes, or until the shirataki noodles are heated through and the shrimp are warmed.
8. 8Stir in the 2 tablespoons of fish sauce. Taste and adjust seasoning if needed (though no additional salt or pepper are listed, so proceed with caution).
9. 9Ladle the La Paz Batchoy into four bowls. Garnish each serving with 1/4 cup of chopped green onions and 1/4 cup of crushed pork cracklings. Serve immediately with one soft-boiled egg per bowl (boil 4 eggs for 7-8 minutes, then plunge into ice water before peeling).

Substitutions

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