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
- freshly ground black pepper
- fish sauce
- 150 g chicharon
- hard boiled eggs
- chopped spring onions
- Cook Lomi noodles according to packet instructions, once cooked, drain and rinse with tap water then set it aside.
- In a pot add small amount of oil then fry pork belly until golden brown. Remove from pot then set aside.
- Add pork heart then brown on all sides.
- Add kikiam then cook for 2 minutes.
- Put the garlic and shallots in then sauté for 1 minute.
- Add the liver then cook until its light brown in colour.
- Add the chicken stock then bring it to a boil, simmer in low heat for 10 minutes
- Add back the fried pork, simmer for additional 2 minutes
- Mix sweet potato starch on a small amount of water and pour in the pot simmer for 2 minutes
- 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.
- Season with freshly ground black pepper and fish sauce, place in serving platters topped with chicharon, boiled eggs and chopped spring onions then serve.