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Batangas Lomi 1

Batangas Lomi

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Batangas Lomi is a type of Filipino noodle dish prepared with thick yellow noodles served in a gooey soup thickened by sweet potato starch topped with loads of pork meat, pork offal, chicharon and kikiam.




  • 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


  • 150 g chicharon
  • hard boiled eggs
  • chopped spring onions


  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.