from Amy Besa and Romy Dorotan’s Memories of Philippine Kitchens, a description of the dish that has the same name as self 
:
Batchoy, or batsoy, is derived from the Chinese ba chui, meaning “meat water.” The batchoy of La Paz Market, Iloilo’s signature dish, is a rich pork and beef-based broth filled with yellow noodles and topped with cut-up roast pork, chicharron, fried garlic, and scallions. Reynaldo Guillergan owns the original batchoy stand at the La Paz Market in Iloilo City. He inherited the recipe and business from his father, who worked for and later bought the original noodle stand from its Chinese owners who started it fifty years ago.
The La Paz Batchoy begins with a basic batchoy stock made with a mix of pork bones, intestines, liver, and beef bone marrow simmered in a stockpot with water seasoned with salt, sugar, and guinamos (Visayan fermented fish paste) for hours. The next day, the stock is skimmed and he adds two separately prepared stocks: sauteed red onions (called Bombay in Iloilo) simmered in water, and guinamos billed in water and strained. Sahog is the pre-cooked and cut-up meat that is added to the soup. The meat from the stock ingredients is added, including the pork liver. Before serving, the marrow from the beef bones is added, along with pieces from a lechon snipped with scissors. The soup is garnished with fried garlic, chopped scallions, and pieces of crispy chicharron.
And, self is getting mighty hungry, after typing this post
