Batchoy soup

Batchoy soup |

The best batchoy soup I have ever tasted is Genia’s batchoy. And it took many, many visits to Genia’s to deconstruct her recipe. I think I got it. So I’m posting a new batchoy recipe which includes fresh pork blood in the broth. For the no-pork-blood version and for a background on this traditional Filipino soup, i.e. what distinguishes it from La Paz batchoy, see the older batchoy recipe.

I suggest that you let the butcher clean the kidneys for you to efficiently scrape the inedible centers.

Trim all visible fat from the tenderloin and spleen before cutting.


  • batchoy which consists of pork lomo, lapay and bato (pork tenderloin, spleen and kidneys), thinly sliced then cut into thin strips
    200 g. of pork liver, thinly sliced and cut into thin strips
    1 large onion, finely sliced
    6 cloves of garlic, finely minced
    2 thumb-sized pieces of ginger, peeled and julienned
    3 to 4 finger chilis, each cut into two pieces
    2 to 3 c. of broth, preferably homemade
    2 c. of fresh pork blood
    about 3 tbsps. of cooking oil
    patis (fish sauce), to taste
    ground black pepper (optional)
    a large handful of sili (chili) leaves, stems discarded


  1. Heat the cooking oil in a pot. Saute the ginger until fragrant. Add the pork tenderloin, spleen and kidney. Cook until the meat changes color. Add the garlic and onion. Continue sauteing until the onion slices appear translucent.

    Pour in the broth. Season with fish sauce. Bring to the boil. Lower the heat, cover and simmer for 15 to 30 minutes.

    Add the pork liver. Pour in the pork blood. Bring to the boil. Add more fish sauce, if needed. If using pepper, add it now. Lower the heat, cover and simmer for another 10 minutes.

    Turn off the heat. Add the sili leaves, pressing them down into the broth. Cover and leave to wilt the leaves for a few minutes.

    Serve the batchoy soup hot.

Cooking time (duration): 45 minutes

Number of servings (yield): 4 to 6

Meal type: lunch / supper


  1. Maricel says

    This is the batchoy I grew up knowing until I found out that there is a totally different Batchoy from La Paz, Iloilo.
    I was plagued with the malansa taste of the blood until my MIL taught me how to do this. Saute ginger, garlic and onions. Add the patis then the meat. Let cook until all the liquid that comes out dries up and you start to see some oil. then add the pork blood and stir. Let blood dry up again (she says so that it will not be malansa). taking care not to burn the blood. Then add water and lastly the sili leaves. It worked beautifully!

    • Connie says

      Yep, the blood has to be thoroughly cooked. And never underestimate the power of ginger to remove any malansa odor and taste. :)

  2. says

    Hi. I think the best batchoy I have tasted outside of Iloilo where it originates is in Cagayan de Oro at D’ La Paz Original Batchoy along Capistrano St. Nothing comes close specially those sold in Malls in Metro Manila. I noticed your recipes has one very important ingredient missing which is the secret of all La Paz batchoy recipes and that is shrimp paste which is sold in blocks in Iloilo. Try experimenting. I did and it worked.

    • Connie says

      The link is supplied. Batchoy soup and La Paz Batchoy are not the same things.

      I’m allergic to shrimp paste (bagoong).

  3. Natz SM says

    Hi Ms.Connie,

    Your recipe for batchoy in this entry is exactly how my Lola use to cook it except my Lola adds misua.

    BTW, I am totally intrigued by Genia’s of Marikina and I have been planning to visit there for about two years now. I have read about her not only on your blogsite but also in a local culinary magazine.

    I can’t wait to try out her famous lechon kawali and now her batchoy. Will temper all that cholesterol with lumpiang sariwa- just to make my meal a bit healthier. :)