Batchoy is a hearty Filipino noodle soup made with egg noodles, pork slices, liver, kidneys, crushed chicharon (pork cracklings), and scallions in a rich, savory bone marrow broth. Originating in La Paz, Iloilo in the Visayas, it is traditionally simmered slowly to extract deep flavor from pork bones and offal. Typically eaten as a comfort food or street food, Batchoy is served hot in eateries called batchoyan and often enjoyed with pandesal or puto on the side. Created in the 1930s, it remains a proud Ilonggo specialty and a symbol of Iloilo’s culinary identity.

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