Name: How to Cook Lomi Batangas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

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.

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5 from 4 votes

How to Cook Lomi Batangas

This is lomi dish for meat lovers which is popular in Batangas.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Noodles recipe

Cuisine: Filipino

Keyword: lomi batangas

Servings: 2 to 3 servings

Calories: 275kcal

Author: Manny

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:

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Comments

danice delarosa
April 7, 2022 at 7:32 pm
Do i use the same
measurement if i’m using cornstarch?
- Manny
  April 12, 2022 at 2:59 am
  
  Hi Danice,
  Yes you can use the same amount.
Marisol
December 29, 2018 at 5:54 am
Pede po ba gamitin corn flour instead of cassava flour?
- Manny
  December 29, 2018 at 7:58 am
  
  HI Mirasol, pwede rin flour pero mas ok cornstarch kasi medyo transparent yung cornstarch kesa flour pag naluto na.
Manny
July 1, 2018 at 5:14 am

Hi Sheila, I’m sure you are going to love this recipe!
Sheila
July 1, 2018 at 12:04 am

I missed this lomi batangas and I’m going to make this tonight! Thanks for the recipe.