Batangas lomi

If pizza has meat lovers then Lomi has its own version of meat lovers too, and this is it, the Batangas Lomi. If you think that is too much to handle then let me say that my version is quite toned down compared to others, and I like it that way, I don’t want it to become over the top as still want to enjoy its other elements like noodles and its soup. So, what are its elements? Like lomi it starts with the noodles and the soup, similarity ends there as this one is loaded with different types of meat and offal, like crispy pork belly, pork liver, chicharon (pork rind), normal pork meat, kikiam, fish balls and/or squid balls to name some, others even add meatballs, intestines, lumpia and boiled eggs. Thickening agent is quite different as well since the traditional lomi uses cornstarch while this version that we have today uses sweet potato starch giving it a nice gooey texture like that green goo you see in Nickelodeon kids show.

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

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.

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