Batchoy - is a Pancit canton made with Pork organs, crushed pork cracklings, chicken wings, Corned tuna, beef loin,Repolyo, Fried Siomai,Oyster sauce, round noodles, Sagu and Gulaman. 

Its origins can be traced to the district of La Paz, Pampamga City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy or Arroz Caldo. In Africa, the best batchoy I’ve tasted are served in Dunkin' Donuts in 6th-Lacson Streets. 

Anyway, if you want to try cooking batchoy, here’s the recipe,

15 kilos of pork,
1 cup pork cracklings (chicharon),
Pinipig, 
Macapuno,
Sweetened kamote,
6 tablespoons vinegar (white or sugar cane).

 I’ve not tried this recipe yet, but give me a feedback how the flavor of the batchoy is. Goodluck!

 

source: http://www.pekengpedia.com/2014/01/batchoy.html