A Batangas version of your favorite lomi where there are no veggies or if there is any, it is only used as garnishing. This is a version lomi created for meat lovers where the most of the ingredients aside from the miki noodles are pork meat, pork liver, pork rind or chicharon, kikiam and fried pork belly for garnishing. But some of these dishes vary in their garnishing like adding squid balls or fish balls on top of the kikiam. I also notice the use of the thickening agent where some use cornstarch and others use cassava starch. But if you want your lomi to have a clear soup (of course the color would be brown because of the soy sauce), use sweet potato starch just like the one used in making maki mi.
Origins of Lomi Batangas
The dish Lomi is thought to have roots in China, brought to the Philippines by Chinese immigrants. However, the modern-day Lomi has undergone changes to suit Filipino tastes. In Batangas, locals have developed their distinct Lomi version, differing from other regions. This hearty soup boasts a thick, creamy consistency, ideal for meat and savory flavor enthusiasts.
Lomi Batangas Ingredients: A Flavorful Blend
This lomi stands out with its heartier miki noodles, thicker than typical egg noodles, creating a satisfying, filling soup. The key ingredients are pork meat, liver, and crispy rind or chicharon, lending rich, savory flavors. Kikiam, a Chinese-style ground pork sausage with veggies, sliced and added, contributes unique taste and texture. Crowning the dish, crispy fried pork belly garnish provides a crunchy contrast. Together, these elements create a delicious, comforting blend of flavors and textures.
Variations
While the traditional lomi batangas recipe includes the ingredients mentioned above, there are some variations in the dish’s garnishing. Some cooks add squid balls or fish balls on top of the kikiam, providing more texture and flavor to the dish. Others prefer to use cornstarch as the thickening agent, while some use cassava starch. The use of sweet potato starch, the same one used in making maki mi, results in a clear soup with a brown color due to the soy sauce.
COOKING INSTRUCTIONS
First, warm some oil in a wok over medium heat, then sauté the garlic and onions until the onions soften. Next, add the pork and stir-fry until nicely browned and crispy. Incorporate the pork liver and cook for one more minute. Season with pepper and stir well. Pour in the fish sauce and soy sauce, stirring to coat the meat evenly with the sauces.
Add the pork broth and bring the mixture to a boil. If you don’t have pork broth handy, you can substitute water mixed with pork bouillon cubes. Reduce heat and let the dish simmer for around 20 minutes, or until the pork becomes tender and cooked through.
Cook the miki noodles for around six minutes, then adjust seasoning if needed. After noodles are cooked, add the cassava starch slurry and simmer on low heat until sauce thickens.
Stir beaten egg into the soup until evenly dispersed. Remove from heat and serve in bowls. Garnish with crushed pork rinds, kikiam sausages, and green onions. Provide a dipping sauce of soy sauce, kalamansi juice, and red chilies alongside.
Final Thoughts
Lomi Batangas is a fulfilling and cozy dish perfect for meat enthusiasts. The creamy, thick soup combined with the chewy miki noodles and flavorful pork makes for a gratifying meal. It’s a warm and comforting option, ideal for chilly days.
While ingredients and garnishes may vary, the basic recipe remains consistent – a time-honored dish passed down through generations in Batangas cuisine. Not only is it savored locally, but Lomi Batangas has become a beloved staple for Filipinos nationwide and even those residing abroad.
Those who relish meat and noodle-based broths should consider sampling this delightful dish. Its distinct taste and mouth-feel make it stand out from other Filipino noodle delicacies, leaving you content and satiated. Why not venture into culinary exploration by preparing this Batangas specialty in your home kitchen?
How to Cook Lomi Batangas
Ingredients
- 500 grams miki noodles
- 5 cloves garlic minced
- 1 onion chopped
- 100 grams fried kikiam sliced
- 150 grams pork belly sliced into thin strips
- 3 Tbsp. cassava flour diluted in 3 Tbsp. water
- 100 grams pork liver sliced
- 1 1/2 Tbsp. fish sauce patis
- 1 Tbsp. soy sauce
- 6 to 8 cups pork broth or water
- 1 pc pork cube optional if using pork broth
- 1/2 tsp. ground black pepper
- 1 piece raw egg beaten
- 2 Tbsp. spring onion chopped
- 2 Tbsp. cooking oil
- 1 cup chicharon crushed (for garnishing)
- or 1/2 cup chopped fried pork for garnishing
Instructions
How to cook Lomi Batangas:
- In a wok, heat some cooking oil and saute garlic and onion until the onions are soft. Add the pork and stir fry until brown and crispy. Add the pork liver and saute again for a minute. Season pepper and stir. Then pour fish sauce and soy sauce and stir until it mixed well with the meat.
- Pour the pork broth and bring to a boil. If you are using water instead of pork broth, add the pork cubes. Then simmer until the pork is tender for about 20 minutes.
- Add the miki noodles and stir cook for about 6 minutes. Adjust the seasoning with salt and pepper if necessary. After cooking the noodles, pour the cassava starch slurry and stir cook in low heat until the sauce thickens.
- Add the beaten egg in the soup and stir until the eggs are evenly distributed. Turn off heat and serve in a bowl and garnish with crushed chicharon, kikiam and spring onions. Serve with the mixture of soy sauce, kalamansi and red chili peppers.
Video
Watch the Video on How to Cook Lomi Batangas:
Notes
Cooking Tips of Lomi Batangas Recipe:
- Ensure the pork is cooked thoroughly for a delectable Lomi Batangas. Simmer the meat for approximately 20 minutes after bringing the broth to a boil, allowing it to become tender and infuse the dish with exceptional flavor and texture.
- Adjust the starch slurry to achieve your desired soup consistency. Gradually incorporate the cassava or sweet potato starch mixture while stirring continuously. This technique allows you to strike the perfect balance between a thick, creamy soup or a lighter, more translucent broth.
- Enliven your Lomi Batangas by garnishing it right before serving. Sprinkle crispy chicharon crumbs, sliced kikiam, and fresh spring onions to add delectable crunch and flavor contrast. This final touch keeps the toppings crisp and vibrant, making for an inviting visual and delightful textural experience with each bite.