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 of 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.

Exploring the Rich Flavors

Lomi Batangas is a culinary gem from the Philippines that has captured the hearts of many food enthusiasts. This dish, a variant of the popular lomi noodle soup, is specially crafted for meat lovers. Unlike traditional lomi that includes a variety of vegetables, this dish focuses primarily on meat ingredients. Let’s delve into what makes this dish unique, its rich history, and how you can recreate it at home.

The Unique Appeal of Lomi

This lomi dish is a testament to the region’s love for hearty and flavorful meals. This version of lomi stands out due to its heavy reliance on pork. The main ingredients include pork meat, pork liver, pork rind (chicharon), and kikiam. Some variations also feature squid balls or fish balls as garnishes. The noodles used are miki noodles, known for their thickness and ability to absorb the soup’s rich flavors.

A Meat Lover’s Dream: Ingredients that Define Lomi

The meat-centric approach of this lomi is what sets it apart. The combination of different pork parts and the use of kikiam provides a delightful array of textures and flavors. The pork meat offers a succulent base, while the liver adds a unique depth of flavor. Chicharon gives the dish a satisfying crunch, making every bite a delightful experience.

The Role of Thickening Agents

One of the intriguing aspects of lomi is the use of various thickening agents. Depending on the desired consistency and clarity of the soup, cooks may use cornstarch, cassava starch, or sweet potato starch. For a clear yet richly flavored broth, sweet potato starch is preferred, reminiscent of the technique used in making maki mi.

Cooking Lomi Batangas: A Step-by-Step Guide

To cook it, begin by heating cooking oil in a wok and sautéing garlic and onion until the onion softens. Add pork and stir fry until it turns brown and crispy. Then, incorporate pork liver and sauté briefly before seasoning with pepper. Pour in fish sauce and soy sauce, ensuring the meat is well-coated.

Next, add pork broth and bring the mixture to a boil. If pork broth is unavailable, water and pork cubes can be used as a substitute. Allow the mixture to simmer until the pork is tender, usually around 20 minutes. Introduce the miki noodles and cook for about six minutes, adjusting the seasoning as needed with salt and pepper.

To thicken the soup, pour in the cassava starch slurry and stir over low heat until the desired consistency is achieved. Finally, add beaten egg to the soup, stirring to ensure even distribution. Serve the soup in bowls, garnished with crushed chicharon, kikiam, and spring onions. For an added kick, accompany with a mixture of soy sauce, kalamansi, and red chili peppers.

The History and Evolution of Lomi Batangas

The origins of this noodle dish can be traced back to the early Chinese settlers in the Philippines, who introduced various noodle dishes to the local cuisine. Over time, these dishes were adapted to incorporate local ingredients and preferences, resulting in unique variants like this lomi. The emphasis on pork and minimal use of vegetables reflect the region’s agricultural practices and cultural preferences.

Lomi in Modern Filipino Cuisine

Today, the dish has become a staple in many Filipino households and eateries. It is especially popular during the colder months, providing a warm and satisfying meal. The dish’s versatility also allows for creative variations, such as adding different garnishes or adjusting the thickness of the soup to suit personal preferences.

Food for Thought: The Cultural Significance

This is more than just a dish; it is a reflection of the region’s rich culinary heritage. The hearty and flavorful nature of the soup symbolizes the warmth and hospitality of the Batangueños. Sharing a bowl of lomi with family and friends is a cherished tradition, fostering a sense of community and togetherness.

Making It Your Own

While the traditional recipe is a great starting point, feel free to experiment with different ingredients and techniques to make this version of lomi your own. Whether you prefer a thicker soup, a spicier flavor, or additional garnishes, this dish offers ample room for personalization. Embrace the rich flavors and enjoy the culinary journey that it has to offer.

Lomi Batangas is a delightful representation of Filipino cuisine, showcasing the region’s love for hearty, meat-filled dishes. Its rich history and unique flavor profile make it a must-try for anyone looking to explore the diverse culinary landscape of the Philippines. So, gather your ingredients and enjoy the delicious journey of cooking and savoring your very own lomi.

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5 from 1 vote

How to Cook Lomi Batangas

Lomi Batangas is a rich and hearty Filipino noodle soup, brimming with pork meat, liver, chicharon, and miki noodles, all enveloped in a savory, thickened broth.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Noodles recipe

Cuisine: Filipino

Keyword: lomi batangas, meaty lomi

Servings: 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
• 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

Notes

Cooking Tips:

Choosing the Right Cut of Pork

For the best flavor and texture, use a mix of pork cuts including belly, shoulder, and liver. The pork belly provides a rich, fatty flavor while the shoulder adds a tender, meaty texture. Adding liver enhances the dish with its unique, savory depth.

Perfecting the Soup Consistency

To achieve the ideal thickness, dissolve cassava starch in a small amount of cold water before adding it to the soup. Stir continuously to prevent lumps and ensure the starch is evenly distributed. For a clearer broth, use sweet potato starch instead of cornstarch.

Enhancing Flavor with Garnishes

Top your lomi with freshly crushed chicharon, kikiam, and spring onions for added crunch and flavor. For an extra kick, serve with a side of soy sauce mixed with kalamansi juice and red chili peppers. This combination of garnishes elevates the dish, making each bowlful more exciting and flavorful.