Lomi Batangas

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.

5.0 from 3 reviews

How to Cook Lomi Batangas

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Manny

Recipe type: Noodles recipe

Cuisine: Filipino

Serves: 2 to 3 servings

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
• 1½ 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)
• ½ 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 ½ cup chopped fried pork (for garnishing)

Instructions

How to cook Lomi Batangas:

1. 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.
2. 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.
3. 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.
4. 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.

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