Pancit Batchoy Recipe – Rich Filipino Comfort Bowl

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What Is Pancit Batchoy?

Pancit batchoy is a well-loved noodle soup from Iloilo, known for its deeply savory pork broth, soft miki noodles, and generous toppings. Built around fresh egg noodles soaked in a flavorful caldo made from pork, liver, and pig intestines, this dish is finished with toasted garlic, spring onions, and crunchy chicharon. Similar to other comforting noodle dishes like Pancit Lomi, it’s a filling bowl that highlights the Filipino love for rich soups and layered textures.

Why Masarap?

What makes Pancit batchoy truly satisfying is the balance of flavors and mouthfeel. The broth is malinamnam with a gentle sweetness and peppery warmth, habang ang meats add richness without overpowering the soup. The miki noodles absorb the broth beautifully, making every bite flavorful. Topped with crispy chicharon and fragrant garlic, each bowl delivers a mix of soft, chewy, and crunchy—perfect pang-comfort food, lalo na kapag gutom o malamig ang panahon.

Best Enjoyed For

This Pancit batchoy noodle soup is best enjoyed for lunch or as a midnight snack. It’s heavy enough to satisfy a full meal yet comforting enough for late-night cravings, much like other soup-based favorites such as Pancit Molo.

Ingredients

• 1 lb miki noodles, boiled for 1 minute and drained
• 1 lb pork
• 1 lb pig intestine, boiled and sliced
• 1/4 lb pork liver, sliced into strips
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon shrimp paste (bagoong or guinamus), optional
• 1 teaspoon onion powder
• 1 cup pork cracklings (chicharon), crushed
• 3 tablespoons spring onion, chopped
• 1/4 cup toasted garlic
• 7 cups water

How to Cook Pancit Batchoy

1. Bring the water to a steady boil in a large pot.
2. Season the water with salt, sugar, onion powder, ground black pepper, and shrimp paste if using. Let it simmer briefly so the flavors blend well.
3. Add the pork and cook until tender, about 30 to 45 minutes over medium heat.
4. Add the pig intestines and pork liver, then continue cooking for another 6 to 10 minutes until just cooked through.
5. Remove all the meats from the broth and set aside. Slice the pork into thin strips for easy topping.
6. Arrange the cooked miki noodles in individual serving bowls.
7. Place the sliced pork, liver, and intestines over the noodles.
8. Carefully pour the hot broth into each bowl.
9. Finish with crushed chicharon, toasted garlic, and spring onions. Serve immediately while piping hot.

Serving Suggestions

This Pancit batchoy noodle soup is best enjoyed fresh and steaming hot, when the broth is at its most aromatic and the noodles are perfectly tender. For a more complete and celebratory meal, it pairs especially well with crispy Filipino sides like Lumpiang Shanghai, which adds a satisfying crunch to balance the rich soup.

For extra flavor, serve with calamansi halves on the side to brighten the broth, or offer chili oil and ground pepper for those who enjoy a little heat. Some households also like adding more toasted garlic or chicharon just before eating for extra aroma and texture. This dish is perfect as a stand-alone meal, but it also works well as the star of a shared table during family lunches or late-night food trips.

Storage Tips

• Store leftover broth and meat toppings separately from the noodles in airtight containers. This helps preserve both flavor and texture.
• Keep refrigerated and consume within 2–3 days for best quality and food safety.
• Reheat the broth gently on the stove until hot. Avoid boiling to prevent overcooking the meats.
• Cook or blanch fresh noodles when ready to serve, then pour the reheated broth over them to keep the noodles from becoming soggy.

Frequently Asked Questions

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