📝 About This Recipe
Originating from the La Paz district of Iloilo City, this iconic Filipino noodle soup is a masterclass in savory depth and umami. It features a rich, slow-simmered broth enriched with shrimp paste and bone marrow, poured over tender egg noodles and a variety of pork textures. Topped with a generous crunch of chicharon and a golden egg yolk, it is the ultimate comfort food that captures the soul of Visayan street food culture.
🥗 Ingredients
The Broth Base
- 1 kg Pork bones (preferably leg or neck bones for marrow)
- 10-12 cups Water (enough to submerge bones)
- 2 tablespoons Shrimp paste (Bagoong Alamang) (sautéed or fresh)
- 1 tablespoon Sugar (to balance the saltiness)
- 2-3 tablespoons Fish sauce (Patis) (adjust to taste)
- 1 teaspoon Whole black peppercorns (cracked)
The Meats and Noodles
- 500 grams Pork shoulder (Kasim) (boiled until tender then sliced into strips)
- 250 grams Pork liver (sliced into thin strips)
- 250 grams Pork intestines (cleaned thoroughly and boiled until tender)
- 500 grams Miki noodles (fresh thick egg noodles)
Aromatics and Garnish
- 1 head Garlic (minced and fried until golden brown)
- 1/2 cup Spring onions (finely chopped)
- 1 cup Chicharon (Pork cracklings) (crushed into small pieces)
- 4-6 pieces Raw eggs (one per serving bowl)
- 2 inch piece Ginger (sliced and bruised)
- 1 large Onion (quartered)
👨🍳 Instructions
-
1
In a large stockpot, combine the pork bones, water, quartered onion, ginger, and peppercorns. Bring to a boil and skim off any scum that rises to the surface to ensure a clear broth.
-
2
Add the pork shoulder and cleaned intestines to the pot. Lower the heat and simmer for about 45-60 minutes or until the meat is tender but not falling apart.
-
3
Once tender, remove the pork shoulder and intestines from the pot. Let them cool slightly, then slice them into thin, uniform strips. Set aside.
-
4
Continue simmering the bones for another hour to extract maximum flavor. Add the shrimp paste (bagoong) and sugar. Stir well until the paste is fully incorporated.
-
5
While the broth simmers, fry your minced garlic in a small pan with oil over low heat until it reaches a perfect golden brown. Drain on paper towels.
-
6
Briefly blanch the sliced pork liver in the simmering broth for about 2-3 minutes until just cooked through. Remove and set aside with the other meats to prevent it from getting tough.
-
7
Strain the broth through a fine-mesh sieve into a clean pot to remove the bones and aromatics. You should be left with a clear, fragrant, amber-colored liquid.
-
8
Season the strained broth with fish sauce and more black pepper according to your preference. Keep the broth at a rolling boil just before serving.
-
9
Prepare the miki noodles by quickly blanching them in hot water for 30 seconds to remove excess starch, then divide them into individual serving bowls.
-
10
Arrange the sliced pork shoulder, intestines, and liver on top of the noodles in each bowl.
-
11
Crack one fresh egg into each bowl, or just the yolk if you prefer a richer, creamier finish.
-
12
Ladle the piping hot broth over the noodles and meat. The heat from the broth will gently poach the egg.
-
13
Generously top with the toasted garlic, crushed chicharon, and chopped spring onions. Serve immediately while steaming.
💡 Chef's Tips
For the most authentic flavor, use 'Guimaras' shrimp paste if available, as it provides a distinct regional sweetness. Don't skip the cleaning process for the intestines; scrub them with rock salt and vinegar and rinse multiple times to ensure a clean taste. If you prefer a thicker broth, you can mash a small piece of cooked liver and stir it back into the strained broth. Always serve the broth boiling hot; this is crucial for 'cooking' the raw egg and softening the chicharon just enough. To keep the noodles from getting soggy, only assemble the bowls right when you are ready to eat.
🍽️ Serving Suggestions
Serve with a side of warm 'Puto' (Filipino steamed rice cakes) for the classic sweet-and-savory pairing. Offer a small saucer of calamansi, soy sauce, and labuyo chili on the side for guests to customize their dipping sauce. A cold glass of iced tea or a local citrus juice like Dalandan complements the rich flavors perfectly. For an extra indulgent version, add a slice of fresh bone marrow directly into the bowl. Pair with 'Pan de Sal' to soak up the remaining savory broth at the bottom of the bowl.