Soups & Stews
This Filipino bihon soup recipe delivers the comforting magic of crispy garlic, fragrant star anise, and tender pork simmered in a rich, savory broth that tastes like home. 🌟 The secret lies in the crispy garlic—fried until golden and aromatic—while the pork shoulder transforms into melt-in-your-mouth bites through slow cooking.
What makes this dish special is its balance of textures and flavors: the crunch of garlic, the warmth of spices, and the depth of the broth, all coming together in a single bowl.
The beauty of bihon lies in its simplicity and heartiness, making it a staple in Filipino households. This recipe stays true to tradition while being beginner-friendly, with straightforward steps that yield restaurant-quality results.
The star anise and bay leaves infuse the broth with aromatic warmth, while soy sauce and calamansi (or lemon juice) add the perfect tangy-savory balance. Every spoonful is a reminder of home-cooked meals shared with family.
By the time you finish this recipe, you’ll have a steaming pot of bihon soup with tender pork, crispy garlic, and a broth so flavorful it’ll have everyone asking for seconds. The crispy garlic adds a satisfying crunch, while the pork becomes so tender it practically melts in your mouth.
This is comfort food at its finest—a dish that’s as nourishing as it is delicious.
Perfect for chilly evenings or as a hearty meal to share with loved ones, this bihon soup recipe is a celebration of Filipino home cooking.
Whether you’re making it for a family gathering or a cozy night in, the result is always the same: a bowl of warmth, flavor, and tradition. Let’s get cooking!
Ingredients for bihon soup recipe filipino
Here’s what you’ll need to make this hearty Filipino bihon soup with crispy garlic and star anise magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Bone-in for flavor, cut into 2-inch chunks |
| Garlic Cloves 🧄 | 12 whole | Separate 4 for crispy frying, keep 8 whole for broth |
| Star Anise 🌟 | 2 whole | Whole pods for infusion, remove before serving |
| Bay Leaves 🍃 | 2 whole | Fresh or dried, remove before serving |
| Dried Shrimp 🦐 | ½ cup | Rehydrated in warm water for 10 minutes |
| Soy Sauce 🍶 | ¼ cup | Light or regular, not low-sodium |
| Calamansi Juice 🍋 | ¼ cup | Or substitute lemon juice, freshly squeezed |
| Water 💧 | 6 cups | Or pork broth for extra richness |
| Vegetable Oil 🫒 | ½ cup | For frying garlic, neutral flavor preferred |
| Salt 🧂 | 1 tsp | Adjust to taste, kosher preferred |
| Black Peppercorns 🌶️ | ½ tsp | Crushed lightly, not powdered |
| Green Onions 🧅 | 4 whole | Sliced thin for garnish, green and white parts |
| Dried Chili Peppers 🔥 | 2 pieces | Optional, for heat, remove before serving |
The pork shoulder is non-negotiable—bone-in cuts add depth to the broth. Look for cuts with good marbling at Filipino markets or the meat section of Asian grocery stores. If you can’t find it, pork butt works too. For the garlic, local farmers markets often have fresher, more flavorful bulbs. Star anise? Penzeys or bulk spice shops carry whole pods, which are essential for that authentic aroma. The dried shrimp should be plump and slightly oily—Filipino or Asian markets usually have the best quality.
No calamansi? Lemon juice works perfectly, though it’s not quite the same tangy brightness. Running short on dried shrimp? Shrimp paste or even anchovy fillets (if you’re okay with fishiness) add umami depth. For the garlic, if you burn some while frying, don’t stress—just scoop out the blackened bits. The broth can be made with water, but store-bought chicken broth cuts prep time. And if you’re feeling adventurous, swap the soy sauce for Filipino toyo (soy sauce with caramelized bits) for extra richness.
This soup tastes even better the next day as flavors meld. Store leftovers in the fridge for up to 4 days or freeze for 3 months. The crispy garlic? Best eaten fresh, but you can reheat the soup gently and add fresh garlic on top. For meal prep, double the recipe—it freezes beautifully. Just thaw overnight in the fridge before reheating. And if you’re serving a crowd? Triple the broth and keep the pork and garlic portions the same for a lighter, more broth-heavy dish.
Why You'll Love This Recipe
- Here’s what sold me: I make a big batch on Sundays, and it’s still just as good three days later. The broth gets richer overnight, and the pork stays juicy—perfect for lunches or when unexpected guests show up. (Yes, even on a Tuesday night.)
- One-Pot Magic: I swear by this—just toss everything in a pot, and the star anise and bay leaves do all the heavy lifting while you sip your coffee. The pork shoulder practically melts into tender shreds, and the dried shrimp adds that salty punch without extra effort.
- Garlic Bomb: Between us, this is where the real flavor party happens. I don’t skimp on the garlic cloves—crisply fried until golden, then simmered into the broth. That nutty, aromatic depth? It’s the soul of this soup, and it sticks with you long after the last spoonful.
- Meal Prep MVP: Here’s what sold me: I make a big batch on Sundays, and it’s still just as good three days later. The broth gets richer overnight, and the pork stays juicy—perfect for lunches or when unexpected guests show up. (Yes, even on a Tuesday night.)
Step-by-step instructions for bihon soup
Here's how to build that signature crispy garlic aroma and rich broth—every step matters.
🔥 Step 1: Fry the Garlic Until Golden and Crispy
Heat the 0.5 cup vegetable oil in a large pot over medium heat. Add the 4 whole garlic cloves (set aside from the 12) and fry for 3-4 minutes until they turn a deep golden brown and smell irresistible. This is where the magic happens—the crispy garlic gives the soup its signature depth of flavor.
Watch carefully—the garlic should be golden, not burnt. If it starts to darken too quickly, reduce the heat slightly. Remove the crispy garlic with a slotted spoon and set aside on a paper towel. Keep the oil in the pot—it's the foundation of your broth.
🍳 Step 2: Sear the Pork Shoulder for Rich Flavor
In the same pot with the garlic oil, add the 2 lb pork shoulder in 2-inch chunks. Increase heat to medium-high and sear the pork for 5-6 minutes, stirring occasionally, until it develops a deep brown crust. This step caramelizes the meat, locking in flavor that will infuse the broth.
Don't crowd the pot—sear in batches if needed. Once browned, remove the pork and set it aside with the crispy garlic. You want that golden crust, not pale meat. The pork will finish cooking in the broth later.
🥘 Step 3: Build the Aromatic Broth Base
Return the pot to medium heat and add the remaining 8 whole garlic cloves, 2 whole star anise, 2 whole bay leaves, and the 2 pieces dried chili peppers (if using). Let them sizzle for 1 minute until fragrant—this releases their essential oils into the oil.
Pour in the 6 cups water and bring to a boil. Add the 0.25 cup soy sauce and 0.25 cup calamansi juice, then return the pork to the pot. Reduce heat to low, cover, and let it simmer for 1 hour 30 minutes until the pork is fork-tender and the broth has deepened in color.
👨🍳 Step 4: Finish with Dried Shrimp and Seasoning
After the pork has simmered, add the 0.5 cup dried shrimp (previously rehydrated in warm water for 10 minutes) and the 1 tsp salt. Stir in the 0.5 tsp crushed black peppercorns and let everything simmer uncovered for another 15 minutes to let the flavors meld.
Taste the broth and adjust seasoning—you might need a bit more salt or calamansi juice to balance the flavors. The broth should be rich, aromatic, and slightly tangy from the calamansi. If it's too thin, simmer longer to reduce it slightly.
🍽️ Step 5: Serve with Crispy Garlic and Fresh Garnishes
Ladle the hot soup into bowls, making sure each serving gets some of the crispy garlic and shrimp. Garnish with thinly sliced 4 whole green onions (both green and white parts) for freshness and color. Serve immediately with steamed rice to soak up every drop of that flavorful broth.
The crispy garlic should add a delightful crunch with each bite, while the tender pork and shrimp create the perfect balance. This is comfort food at its finest—simple ingredients transformed into something truly special.
Pro Tips For Making Bihon Soup Recipe Filipino
- Sear the Pork Shoulder First: I learned this the hard way—skipping the sear means you’ll end up with mushy pork instead of tender, flavorful chunks. Brown the pork shoulder in batches over medium-high heat until it’s deeply caramelized (about 5-7 minutes per side). That crust locks in moisture and builds the base flavor of your soup—no one wants bland broth.
- Crush the Star Anise: Whole star anise just sits there, doing nothing. Give it a quick smash with the flat side of your knife or a rolling pin before tossing it in. This releases the aromatic oils into the broth, making your soup smell like a Filipino comfort food ad. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Pot: I used to dump everything in at once, thinking it would cook faster. Wrong. The pork needs room to develop that rich, gelatinous texture that makes bihon soup so satisfying. Start with half the pork, let it simmer until tender, then add the rest—this guarantees even cooking and a thick, flavorful broth.
- Toast the Dried Shrimp: Sounds weird, but it works: dry the dried shrimp in a hot pan for 30 seconds before adding them to the soup. This removes the fishy edge and makes them rehydrate faster. Toss them in toward the end so they stay plump and burst with umami—no one likes rubbery shrimp in their broth.
Storing and reheating this recipe
Refrigerator Storage
Let your bihon soup cool to room temperature (about 30 minutes) before transferring to airtight containers. I use glass Pyrex containers with snap-on lids because they preserve flavors better than plastic.
Store in the fridge at 40°F or below for up to 4 days. The broth will actually taste richer the next day as the flavors meld together beautifully. 💧
When reheating from the fridge, I recommend transferring the soup to a pot and heating it over medium-low heat for 10-12 minutes until steaming. Stir occasionally and add 2-3 tablespoons of water if the broth looks too thick.
The crispy garlic won't be crispy after refrigeration, but you can always add fresh fried garlic on top when serving.
Freezer Storage
For longer storage, portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving 1-inch headspace for expansion. Bihon soup freezes exceptionally well for up to 3 months without losing its rich flavor. I like to freeze it in quart-sized portions so I can thaw just what I need. 🧊
Thaw overnight in the fridge for best results. If you're short on time, you can use the microwave's defrost setting for 2-3 minutes, then reheat on the stovetop. When reheating from frozen, add ¼ cup water or broth to prevent the soup from becoming too thick.
The pork will stay tender, but the texture will be slightly different than fresh—still delicious, just heartier!
Reheating Tips
Stovetop reheating is always my preferred method because it gives you more control over the texture. Heat the soup over medium-low heat and stir frequently to prevent scorching. If the broth reduces too much, add 1-2 tablespoons of water or broth at a time until it reaches your desired consistency.
The goal is to warm through evenly without overcooking the pork. ✨
For microwave reheating, use 50% power in 2-minute intervals, stirring between each interval. Cover the bowl with a damp paper towel to help retain moisture.
The microwave can make the broth watery, so I always adjust the seasoning after reheating—usually a pinch more salt or a splash of calamansi juice to brighten the flavors.
Make-Ahead Strategy
This soup is perfect for meal prep! Double the recipe and freeze half for future meals. I like to prepare the broth and pork base ahead of time, then add the dried shrimp and seasoning just before serving.
This way, you can enjoy freshly made soup even on busy days. Store the base in the fridge for up to 3 days or freeze for 2 months. 📅
When you're ready to serve, simply reheat the base, add the dried shrimp, and adjust seasoning. The crispy garlic can be fried fresh before serving to maintain that signature crunch.
This approach saves time while keeping the dish authentic and flavorful. Plus, having a batch ready means you can enjoy homemade bihon soup any night of the week!
Nutrition facts
Frequently asked questions
Can I substitute pork with another protein?
Yes! For a vegetarian version, use firm tofu or mushrooms instead of pork. Chicken or shrimp work well too—just adjust cooking times. For shrimp, add them in the last 5 minutes of simmering to avoid overcooking. The broth will still be flavorful, but the texture will differ slightly.
Why does my broth taste bland?
Bland broth usually means insufficient seasoning or undercooked aromatics. Try adding more soy sauce or calamansi juice for depth. Simmer the star anise and bay leaves longer (up to 2 hours) to extract more flavor. Also, check if your garlic was fried enough—it should be golden and crispy, not pale.
How do I make this soup spicier?
Add 1-2 extra dried chili peppers during the broth phase, or stir in ½ tsp chili flakes at the end. For heat lovers, include ½ tsp ground black pepper instead of whole peppercorns. Pro tip: Remove whole chilies before serving if you prefer mild heat with occasional spicy bites.
Can I use calamansi if I don't have it?
Substitute with lemon juice (equal amounts) or lime juice. For extra tang, add a pinch of salt or a splash of vinegar. The acidity is key—without it, the soup may taste flat. Calamansi has a unique citrusy brightness that’s hard to replicate, but these work in a pinch.
What’s the best way to serve bihon?
Pair it with steamed white rice to soak up the rich broth. For extra authenticity, serve with sliced cucumbers or pickled vegetables on the side. The crispy garlic and shrimp make it a complete meal—no need for extra sides unless you're serving a crowd.