How to Cook Pancit Lomi
Pancit lomi is a Filipino Chinese noodle dish made from thick fresh egg noodles or commonly known as miki.
Servings: 4 Servings
Calories: 460kcal
Ingredients
- 1 kilo pork bones
- 1/2 kilo pork liempo pork belly
- 1/2 kilo small shrimp
- 2 carrots peeled and cut in strips
- 5 pcs kikiam sliced diagonally (optional)
- 6 pcs squid balls sliced in half (optional)
- 1/4 kilo cabbage cut In strips
- 3 Tbsp. soy sauce
- 1 kilo lomi noodles
- 1 bunch sibuyas Tagalog small red onions
- 1 bunch wansuy
Instructions
How to cook Pancit Lomi:
- In a large casserole put in pork bones and pork belly.
- Cover with about 12 cups of water and cook over a very low fire. Season with salt.
- When pork belly is tender, remove from casserole and slice into 1/4 x 1/2 x 1 inch strips and set aside.
- Shell shrimps and set aside. Add the shrimp heads and shells to the soup stock and continue cooking.
- In a separate pan, heat 2 tablespoons cooking oil. Stir fry, sliced pork, shrimps, carrots, kikiam, squid balls and cabbage.
- Cook until vegetables are crisp tender. Add soy sauce.
- Peel shallots and slice thinly. Fry until lightly browned and crisp.
- In another pot boil water and drop lomi noodles. Cook for about 3 minutes.
- Put in a colander and rinse with cold water.
- Strain soup stock and add cooked lomi noodles.
- Serve soup and noodles in a bowl topped with the pork and vegetables.
- Sprinkle with the fried shallots and garnish with wansuy.