Lomi is a popular Filipino noodle soup dish that originated in the province of Batangas. It is a hearty and filling meal that is perfect for any occasion. One of the unique characteristics of Lomi Batangas is the absence of vegetables in the soup. Instead, it is a meat lover’s delight, with pork meat, pork liver, pork rind or chicharon, kikiam, and fried pork belly used as the main ingredients. In this article, we will delve deeper into the world of Lomi Batangas, its origins, ingredients, and cooking instructions.
Origins of Lomi Batangas
Lomi is believed to have originated in China and was brought to the Philippines by Chinese immigrants. However, the Lomi that we know today has evolved and adapted to the Filipino taste. In Batangas, the locals have their version of Lomi, which is different from the other regions in the country. The Lomi Batangas is a thick and creamy soup that is perfect for those who love meaty and savory dishes.
Ingredients of Lomi Batangas
The main ingredients in Lomi Batangas are the miki noodles, pork meat, pork liver, pork rind or chicharon, kikiam, and fried pork belly. The miki noodles used in Lomi Batangas are thicker compared to the regular egg noodles, making the soup more filling and satisfying. The pork meat, pork liver, and pork rind provide the rich and savory flavor of the soup. The kikiam, a type of Chinese sausage made from ground pork and vegetables, is sliced and added to the soup. It gives an additional flavor and texture to the dish. The fried pork belly is used as a garnish and provides a crispy and crunchy texture to the dish.
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.
To prepare Lomi Batangas, heat some cooking oil in a wok and sauté garlic and onions until the onions become soft. Add the pork and stir fry until brown and crispy. Add the pork liver and sauté for another minute. Season with pepper and stir. Then, pour in fish sauce and soy sauce, and stir until the sauce is well mixed with the meat.
Pour in the pork broth and bring it to a boil. If pork broth is not available, pork cubes may be added to water as a substitute. Simmer for about 20 minutes or until the pork becomes tender.
Add the miki noodles and cook for about six minutes. Adjust the seasoning with salt and pepper, if necessary. After cooking the noodles, pour in the cassava starch slurry and 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 the heat and serve the soup in a bowl. Garnish with crushed chicharon, kikiam, and spring onions. Serve with a mixture of soy sauce, kalamansi, and red chili peppers on the side.
Lomi Batangas is a delicious and hearty dish that is perfect for meat lovers. The thick and creamy soup, combined with the chewy miki noodles and savory pork ingredients, makes for a satisfying and comforting meal that is sure to warm you up, especially on a chilly day.
While there may be variations in the ingredients and garnishes used in Lomi Batangas, the basic recipe remains the same. It is a dish that has been passed down through generations of Batangueños and has become a staple in their cuisine. It is not only enjoyed in Batangas but also in other parts of the Philippines and even by Filipinos abroad.
If you are a meat lover and a fan of noodle soups, then Lomi Batangas is definitely worth a try. Its unique flavor and texture set it apart from other Filipino noodle dishes, and it is sure to leave you feeling satisfied and full. So why not give it a go and experience the taste of Batangas in your own kitchen?
Notes on The Ingredients:
These are thick, flat noodles made from wheat flour and eggs. They have a chewy texture and are commonly used in Filipino noodle dishes like pancit and lomi. Miki noodles are an essential component of Lomi Batangas and are responsible for giving the dish its signature chewy texture.
Pork is the main source of protein in Lomi Batangas, and it is typically used in the form of sliced or diced pork belly. The pork is usually stir-fried until brown and crispy before being simmered in the broth. This process adds depth of flavor to the dish and helps to infuse the broth with the taste of pork.
Pork liver is often added to Lomi Batangas for an extra dose of protein and iron. It is usually diced and sautéed with the pork meat before being simmered in the broth. The liver has a distinct flavor and adds richness to the broth.
Pork Rind or Chicharon
Pork rind is the crispy layer of skin that surrounds the pork belly. It is often fried until crispy and then crushed into small pieces to be used as a topping for Lomi Batangas. The chicharon adds texture and crunch to the dish.
Kikiam is a type of Chinese sausage made from ground pork and spices that is then wrapped in a bean curd sheet. It is usually sliced and added to Lomi Batangas as a garnish. Kikiam has a sweet and savory flavor and adds a unique texture to the dish.
Cassava starch is a thickening agent that is commonly used in Filipino cuisine. It is often added to Lomi Batangas to give the broth a thick and creamy consistency. Cassava starch is derived from the cassava root and has a slightly sweet flavor.
Soy sauce is a key ingredient in Filipino cuisine and is used in many dishes including Lomi Batangas. It adds a rich umami flavor and gives the dish its signature brown color.
How to Cook Lomi Batangas
- 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
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.
Watch the Video on How to Cook Lomi Batangas:
- Use fresh ingredients, particularly the pork meat and liver, for a more flavorful dish.
- Make sure to simmer the pork until tender to achieve a melt-in-your-mouth texture.
- Adjust the seasoning to your taste preferences, especially the salt and pepper.
- Use sweet potato starch if you prefer a clear soup, and cassava starch for a thicker soup.
- Garnish with your preferred toppings, such as crushed chicharon, kikiam, or spring onions.
- Serve hot with the traditional mixture of soy sauce, kalamansi, and red chili peppers for added flavor.