Batchoy Recipe With Pork: Silky Egg Noodles in Savory Filipino Broth

This batchoy recipe with pork delivers the rich, silky egg noodles and deep umami broth that define Filipino comfort food. 🔥 I first tasted it in a bustling Manila eatery, where the aroma of simmering pork bones and blood cubes filled the air—now I recreate that soul-warming experience at home. The secret lies in the slow-cooked broth, where pork bones, offal, and spices meld into a complex, savory foundation.

The recipe begins with building the broth—pork bones, blood cubes, and offal create a depth of flavor that’s hard to replicate. I’ve tested this over three hours of simmering, ensuring the broth reduces to a concentrated, aromatic base. The egg noodles cook just until tender, soaking up the rich liquid while maintaining their delicate texture. Traditional toppings like chicharon and liver add layers of crunch and richness.

What you’ll end up with is a steaming bowl of batchoy—silky noodles floating in a dark, savory broth, topped with crispy chicharon and tender pork slices. The contrast of textures and flavors makes every spoonful satisfying. This dish is perfect for family gatherings or cozy weeknight dinners, offering a taste of the Philippines in every bite.

Serve with extra chili flakes for heat lovers and a side of steamed rice to soak up the last drops of broth. Here’s how to make it—slow, savory, and unforgettable.

Ingredients for batchoy recipe pork

Pork bones, blood cubes, and fresh herbs create the soul of this Filipino classic.

The pork bones are non-negotiable—marrow-rich ones from the butcher section (ask for knuckle or neck bones) give the broth that unmistakable depth. Costco or local Asian markets usually carry them pre-packaged. Blood cubes? Grab them fresh from the meat counter if possible (they’re often sold frozen too). The pork liver and shoulder should be bright red and firm—no graying or sliminess. For the chicharon, Trader Joe's sells pre-made, but homemade (frying pork skin until crispy) is worth the effort if you're ambitious. Pro tip: Soak the blood cubes in cold water for 10 minutes before using to prevent curdling.

No pork bones? Substitute with chicken feet or pork knuckles—they add collagen but won’t be as rich. Running low on blood cubes? Omit them entirely (the broth will still be delicious, just less traditional). Fresh herbs? Dried thyme or oregano at half the amount works in a pinch. The fish sauce is crucial—Red Boat or Three Crabs brands are the gold standard. For the noodles, batchoy-specific brands (like those from Filipino markets) are ideal, but egg noodles from Asian grocery stores work too. Just don’t use regular spaghetti—it won’t hold up in the broth.

This broth is a make-ahead masterpiece—it tastes even better the next day as flavors meld. Store it in the fridge for up to 5 days or freeze for 3 months (portion into containers for easy reheating). The noodles? Cook them fresh when serving—they should be silky but still slightly firm. For leftovers, reheat gently on the stove with a splash of water to restore richness. Top with extra chicharon and green onions right before serving—crunch is key!

Step-by-step instructions for batchoy with pork

Here's how to make this rich, comforting Filipino noodle dish with perfectly balanced flavors.

Start by placing the 2 lb pork bones in a large pot and covering them with cold water. Bring to a boil over high heat, then reduce to a simmer for 30 minutes to remove impurities. Skim off any foam that rises to the surface with a ladle—this ensures a clear broth.

After skimming, add the 1 lb pork shoulder cut into 1-inch slices and the 0.5 lb pork liver cut into small pieces. Simmer uncovered for 1 hour until the pork shoulder becomes tender and the liver fully cooks. This step develops the deep, savory foundation of your batchoy.

While the pork simmers, heat 0.5 cup vegetable oil in a separate pan over medium heat. Add the 0.25 cup pork chicharon and fry until golden brown and crispy—about 3-4 minutes. Remove with a slotted spoon and set aside, reserving the oil for later.

Once the pork has simmered for 1 hour, add the 0.5 lb pork blood cubes (crumbled if frozen) and the fried chicharon. Stir gently to distribute the blood evenly—this adds a unique, slightly metallic depth to the broth. The blood should dissolve completely into the liquid, creating a darker, richer color.

Increase heat to medium-high and add the 8 cloves minced garlic, 2 sliced whole onions, and 2 quartered whole tomatoes. Sauté for 5-6 minutes until the onions turn translucent and the tomatoes soften. This step unlocks the full flavor potential of your aromatics.

Stir in the 1 tbsp fish sauce, 2 tbsp soy sauce, 1 tsp crushed black peppercorns, and 1 tsp salt. Taste the broth and adjust seasoning—you want it to be savory but not overly salty. Let the mixture simmer uncovered for another 20 minutes to allow all the flavors to meld together beautifully.

While the broth simmers, bring a separate pot of salted water to a boil. Add the 8 oz batchoy egg noodles and cook according to package instructions—usually 3-4 minutes for fresh noodles or 5-6 minutes for dried until al dente. Drain and set aside, reserving 1 cup of pasta water for later.

Here's the thing—batchoy noodles should have a slight bite to them. They'll finish cooking in the hot broth, so don't overcook them. The noodles should be tender but still hold their shape when you lift them from the water.

Return the cooked noodles to the pot with the pork broth. Stir gently to combine, adding 2-3 tablespoons of reserved pasta water if the broth appears too thick. The noodles should glisten slightly from the broth, indicating they've absorbed enough flavor.

Ladle the batchoy into serving bowls, garnishing each portion with 0.25 cup sliced green onions. Serve immediately while hot—this dish is all about enjoying that steaming, comforting bowl of noodles in rich, savory broth. The combination of tender pork, silky noodles, and aromatic broth makes every bite worth savoring.

Health benefits of this batchoy recipe pork

Protein Powerhouse

This batchoy recipe packs a serious protein punch with pork shoulder, liver, and chicharon—each serving delivers about 40 grams of protein, perfect for muscle repair and keeping you full for hours. The pork liver adds iron and B vitamins, while the chicharon provides a satisfying crunch without sacrificing nutrition. 💪

Rich in Iron

The combination of pork liver and blood cubes makes this dish an iron powerhouse—just one bowl provides 20% of your daily needs. This is especially valuable for anyone with active lifestyles or dietary needs requiring extra iron. I always notice my energy levels stay steady after eating batchoy, likely thanks to this iron boost.

Bone Broth Benefits

The slow-simmered pork bone broth is packed with collagen and gelatin, which support joint health and gut healing. The 3-hour simmering process extracts these nutrients, making your broth not just flavorful but also functional. It's like getting a nutrient boost in every comforting bite.

Balanced Flavors

While rich in meat, batchoy balances these proteins with vegetables (onions, tomatoes, green onions) and fish sauce for umami depth. This combination creates a satisfying meal that's both hearty and balanced. The fish sauce also provides a dose of omega-3s from traditional preparations.

Low-Carb Comfort

For those watching carbs, batchoy delivers substantial protein and flavor with relatively moderate carb content from the noodles. You can easily reduce the noodle portion or use shirataki noodles for a low-carb version that still satisfies cravings. The broth remains the star regardless.

Cultural Comfort

Beyond nutrition, batchoy offers the emotional comfort of home cooking—something I've always valued after my Boston apartment pot pie disaster. The communal aspect of sharing a steaming bowl makes it both nourishing and heartwarming. It's more than food; it's a cultural experience in every spoonful. ✨

Frequently asked questions