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.


Its one true Batangas dish, like most of their popular dishes it showcases as is main element like how it is presented in Gotong Batangas, Bulalo, Kalderetang Batangas and Batangas Style Paksiw. I am a carnivore and I love it, I know it would be meaty for some, but you can try this toned town recipe of mine if you find it excessive anyways if you are midway in eating and slurping it you can always add additional topping if you wish to.

Batangas Lomi
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Lomi
  • 500g Lomi or any thick egg Noodles
  • 1½ cup pork belly, cubed into small pieces
  • 1 cup pork liver, sliced
  • 1 cup pork heart, sliced
  • 10 pcs kikiam, cut in half
  • 8 cups chicken stock
  • 3 tbsp sweet potato starch
  • 2 eggs, beaten
  • 6 cloves garlic minced
  • 2 pcs shallot, finely chopped
  • oil
  • freshly ground black pepper
  • fish sauce
Garnish
  • 150 g chicharon
  • hard boiled eggs
  • chopped spring onions
Instructions
  1. Cook Lomi noodles according to packet instructions, once cooked, drain and rinse with tap water then set it aside.
  2. In a pot add small amount of oil then fry pork belly until golden brown. Remove from pot then set aside.
  3. Add pork heart then brown on all sides.
  4. Add kikiam then cook for 2 minutes.
  5. Put the garlic and shallots in then sauté for 1 minute.
  6. Add the liver then cook until its light brown in colour.
  7. Add the chicken stock then bring it to a boil, simmer in low heat for 10 minutes
  8. Add back the fried pork, simmer for additional 2 minutes
  9. Mix sweet potato starch on a small amount of water and pour in the pot simmer for 2 minutes
  10. Add the noodles into the pot bring it again to a boil then add water if necessary, once boiling turn off the heat then add the eggs while continuously mixing.
  11. Season with freshly ground black pepper and fish sauce, place in serving platters topped with chicharon, boiled eggs and chopped spring onions then serve.

 


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