A Taste of the North, Right at Home
In every corner of the Philippines, pancit tells a story of community, celebration, and comfort. From birthdays to simple family meals, noodles always find their way to the Filipino table. One version that has captured hearts in the north is Batil Patong, a Tugegarao specialty known for its rich toppings, savory broth, and the indulgence of a fried egg crowning it all.
This recipe is our Simpol-style take—resourceful, practical, and full of homey flavors even if you don’t have the exact authentic ingredients. What matters most is the heart you put into cooking, and the joy of sharing a pancit dish with family and friends.
Comforting Batil Patong Recipe
Ingredients
Set A: Broth Base
- 1 kg chicken neck bones
- 1.5 liters water
Set B: Meat and Flavorings
- 1 medium onion chopped
- 4 cloves garlic chopped
- 200 g beef giniling ground beef
- 100 g chicken liver cleaned
- 2 pcs chicken heart optional
- 2 pcs Chorizo Macau or Bilbao, sliced
- 1 tbsp soy sauce
- 1 pack flavor seasoning granules optional, for added umami
Set C: Vegetables
- 1 medium onion chopped (for sauté)
- 1 medium carrot julienned
- 1 cup toge bean sprouts
- 2 cups repolyo cabbage, shredded
- 1 tbsp soy sauce
- 1 tsp oyster sauce optional
Set D: Noodles and Toppings
- 500 g egg noodles or fresh pancit if available
- 3 fried eggs 1 per serving
- ½ cup chicharon chopped
- 2 tbsp fried garlic
- 2 stalks leeks or spring onions sliced
Set E: Side Broth and Condiments
- Reserved broth from Set A
- 1 red onion diced
- 2 pcs calamansi halved
- 1 siling labuyo optional, sliced
Instructions
Set A: Prepare the Broth
- In a stock pot, combine chicken neck bones and water.
- Bring to a boil and let it simmer until flavorful. Set aside the broth for later.
Set B: Cook the Meat
- Heat oil in a pan. Sauté onions and garlic until aromatic.
- Add sliced chorizo and cook until fragrant.
- Stir in ground beef, chicken liver, and chicken heart. Sauté until browned.
- Season with soy sauce and flavor seasoning granules. Mix well. Set aside.
Set C: Prepare the Vegetables
- In another pan, heat a little oil and sauté onions.
- Add carrots, then toss in toge and repolyo.
- Season lightly with soy sauce and optional oyster sauce. Cook until just tender. Set aside.
Set D: Cook the Noodles and Assemble
- In a wok, sauté onions and garlic, then pour in a few ladles of prepared broth.
- Add the egg noodles and cook until tender, letting the broth thicken slightly from the noodles’ starch.
- Season with soy sauce, black pepper, and adjust to taste.
- Plate the noodles and top with sautéed meat, vegetables, fried egg, chicharon, leeks, and fried garlic.
Set E: Side Broth and Condiments
- Serve each plate of pancit with a small bowl of the hot broth, topped with fried garlic and leeks.
- On the side, prepare condiments: diced onions, calamansi, and siling labuyo for extra kick.
Simpol Cooking Notes
- Authentic Batil Patong uses fresh miki noodles, but if all you have are egg noodles, don’t worry—it still works beautifully.
- Don’t be afraid to adjust ingredients depending on what’s available. Pancit has always been about flexibility and resourcefulness.
- The broth is the soul of this dish. Make it rich by simmering the bones patiently, and don’t forget to serve it on the side.
- For toppings, the fried egg and chicharon bring texture and indulgence, but you can add or subtract depending on your taste.
- Most of all, enjoy it with family. Pancit is best eaten while laughing and sharing stories around the table.
