Batangas-style lomi is a well-loved Batangueño classic that is being served in various eateries and restaurants all over the country. This one-of-a-kind noodle dish stands out from other hot meals because of its delectable taste.
Although Batangas-style lomi is relatively easy to prepare, it is packed with meat ingredients like pork, kikiam, meatballs, ham, fish balls, and even pork liver to give it a flavorful taste.
- 1 kg miki noodles
- 3 cloves crushed and minced garlic
- 1 minced onion
- 1/4 kg cooked and sliced Kikiam
- 1/4 kg pork, sliced into thin strips
- 6 to 8 pieces cooked meatballs
- 3 tablespoons cassava flour diluted in 3 tablespoons water
- 1/4 kg chopped ham
- 1/4 kg sliced pork liver
- 1 1/2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 6 cups pork or beef broth
- 1 cup pounded pork cracklings or pork rinds
- 1 piece beaten raw egg
- 1 tablespoons chopped scallions or onion leeks
- 2 to 3 pieces hard boiled eggs
- 2 tablespoons cooking oil
- Pour cooking oil over a heated cooking pot.
- Once the oil is hot enough, saute the onions and garlic.
- Add sliced pork and cook until its color turns medium brown.
- Put ham and liver and cook for about 2 minutes.
- Pour in soy sauce and fish sauce, then stir.
- Add the broth and allow it to boil.
- Simmer the pork for about 20 to 30 minutes or until it becomes tender.
- Add kikiam and cooked meatballs then simmer for 3 minutes.
- Put miki noodles and ground black pepper then cook for 5 to 6 minutes.
- To make the sauce thicken, add the cassava flour diluted in water then stir well.
- After turning off the heat, add in the beaten egg. Make sure to stir it constantly until the egg is well added in the mixture.
- Put it in a serving bowl then top with pounded pork cracklings or pork rinds. You may now add the whole hard-boiled egg and garnish with onion leeks.