📝 About This Recipe
Originating from the culinary heart of Batangas, Lomi is a beloved Filipino comfort food defined by its thick, silky broth and substantial egg noodles. This soul-warming soup is a symphony of textures, combining tender pork, savory liver, and an array of crunchy toppings that make every spoonful an adventure. It is the ultimate 'merienda' or rainy-day meal, known for its ability to satisfy the deepest hunger with its rich, umami-packed gravy.
🥗 Ingredients
The Aromatics and Meat
- 250 grams Pork belly (sliced into small strips)
- 150 grams Pork liver (thinly sliced)
- 5 cloves Garlic (minced)
- 1 medium Red onion (chopped)
- 2 tablespoons Cooking oil
The Soup Base
- 500 grams Fresh thick egg noodles (Lomi noodles) (rinsed thoroughly to remove excess salt)
- 8 cups Pork or chicken broth (low sodium preferred)
- 2 tablespoons Fish sauce (Patis) (plus more to taste)
- 5-6 tablespoons Cassava starch or Cornstarch (diluted in 1/2 cup water)
- 2 large Eggs (beaten)
- 1 teaspoon Ground black pepper
Toppings and Garnishes
- 1 cup Chicharon (Pork cracklings) (crushed)
- 2-3 pieces Kikiam (sliced and fried)
- 10 pieces Meatballs or Fish balls (fried)
- 3 stalks Green onions (finely chopped)
- 2 tablespoons Toasted garlic (for garnish)
👨🍳 Instructions
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1
Start by rinsing the fresh egg noodles in cold running water for a minute to remove excess salt and the alkaline smell. Drain and set aside.
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2
In a large deep pot or wok, heat the cooking oil over medium heat. Sauté the minced garlic and chopped onions until the onions are translucent and the garlic is fragrant.
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3
Add the pork belly strips to the pot. Sear the meat until it turns light brown and some of its natural fat is rendered, about 5-7 minutes.
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4
Stir in the pork liver and cook for another 2-3 minutes. Avoid overcooking the liver at this stage so it stays tender.
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5
Pour in the fish sauce (patis) and add the ground black pepper. Stir well to coat the meat with the seasonings.
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6
Pour in the 8 cups of broth. Bring the mixture to a rolling boil, then lower the heat to a simmer for 10 minutes to extract the flavors from the meat.
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7
Add the rinsed egg noodles into the pot. Let it cook in the simmering broth for 5-8 minutes until the noodles are tender but still have a slight bite.
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8
While the noodles cook, prepare your slurry by mixing the cassava starch (or cornstarch) with 1/2 cup of water until smooth.
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9
Slowly pour the starch slurry into the pot while stirring constantly. The broth will begin to thicken into a glossy, heavy gravy. Adjust with more slurry if you prefer it even thicker.
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10
Turn off the heat or set to the lowest setting. Slowly pour the beaten eggs in a thin stream while gently swirling the soup to create beautiful egg ribbons.
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11
Taste the soup and adjust the saltiness with more fish sauce or a pinch of salt if necessary.
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12
Ladle the thick soup into individual bowls. Top generously with crushed chicharon, fried kikiam, sliced meatballs, toasted garlic, and chopped green onions.
💡 Chef's Tips
Rinse the noodles thoroughly; fresh lomi noodles are often coated in salt and lye which can make the soup too salty or bitter if not washed. For the most authentic 'Batangas' thickness, use cassava starch rather than cornstarch as it provides a clearer, more viscous texture. Don't skip the liver; even if you aren't a fan, it provides a deep, earthy richness to the broth that defines the dish. If the soup becomes too thick upon standing (the noodles absorb liquid), simply add a splash of hot water or broth to loosen it up. Always serve immediately while piping hot, as the texture of the starch-thickened broth is best right off the stove.
🍽️ Serving Suggestions
Serve with a side dipping sauce (sawsawan) made of soy sauce, calamansi, and crushed red bird's eye chilies. Pair with 'Monay' or 'Pandesal' bread to soak up the thick, savory gravy. Add a hard-boiled egg or a 'quail egg' as an extra topping for more protein. Serve with a cold glass of sweet iced tea or calamansi juice to balance the rich, savory flavors. For extra crunch, add more crushed chicharon just before eating to ensure they don't get soggy.