Lomi Recipe – There is a variety of noodle recipes in Filipino cuisine. An example of this is Pancit Malabon. There are even alternatives to noodle dishes like Pancit Buko. One hearty Filipino noodle dish that noodle lovers may love is lomi. Lomi, also known as pancit lomi, is a beloved Filipino delicacy consisting of thick, fresh egg noodles that are approximately a quarter of an inch thick. These noodles are soaked in lye water, which adds a unique texture to the dish.
The dish traces its origins to the coastal province of Batangas in southern Luzon. It is believed that the first lomi house, also known as lomian, was established there. Similar to other popular Philippine noodle dishes like Pancit Bihon and Pancit Canton, Lomi draws inspiration from Chinese cuisine. Specifically, it finds its roots in a Chinese dish called Lor Mee, a Hokkien noodle dish characterized by its rich, savory gravy and toppings such as fish cakes, dumplings, and hard-boiled eggs.
Due to its widespread popularity, particularly in the eastern region of Batangas, there is a wide range of lomi styles found in different eateries, panciterias, and restaurants. As a result, variations in recipes and quality are quite common when it comes to this delectable treat. One Lomi Recipe you can try out as a beginner is as follows:
Lomi
Ingredients
- 500 grams fresh large lomi noodles
- 2 tablespoons soy sauce
- pinch ground pepper
- 250 grams pork belly cut into thin slices
- ½ cup water
- 1 teaspoon rock salt
- 10 pieces squid balls/ kikiam cut into halves
- 250 grams pork liver cut into ½-inch thick strips
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 8 cups pork broth
- 1 medium carrot peeled & julienned
- 2 tablespoons fish sauce
- 3 tablespoons cornstarch
- ¼ cup water for cornstarch slurry
- 1 small cabbage 2 cups shredded
- 2 pieces eggs raw
- 3-4 pieces hard boiled eggs cut into halves
- Spring onion chopped
- salt and pepper to taste
Instructions
- Begin by soaking the lomi noodles in water for 5 minutes. Wash and drain them twice.
- Marinate the pork liver with 1 tablespoon of soy sauce and a pinch or two of ground pepper.
- Place the pork belly slices in an unheated deep pan or pot in a single layer. Sprinkle them with 1 teaspoon of salt and pour in ½ cup of water. Turn on the heat to medium and let it simmer without stirring until the water evaporates and the fat is rendered. Stir occasionally to even out the browning. Cook until the pork belly slices turn golden and very crispy.
- Remove the pork crackling from the oil and fry the squid balls or kikiam until cooked. Remove them from the oil and set them aside.
- Using about 2 tablespoons of the remaining oil in the pot, stir-fry the pork liver over high heat until cooked through and the edges are browned, which should take less than a minute. Be careful not to overcook it, as it may become hard and chewy. Remove the liver from the oil and set it aside.
- In the same pot, sauté the onion and garlic in 2 tablespoons of rendered fat until they become limp and aromatic. Add 1 tablespoon of soy sauce and stir. Pour in 8 cups of pork broth and bring it to a boil.
- Add the carrots and lomi noodles to the pot. Season with fish sauce and ground pepper, then simmer for 3 minutes.
- In a small bowl, make a slurry by mixing the cornstarch and ¼ cup of water. Slowly pour it into the soup while continuously stirring. Add the cabbage and mix. Once the soup has slightly thickened, lower the heat.
- Beat the eggs in a small bowl and gently pour them into the soup while stirring. This will further thicken the soup. Season with salt and pepper to taste. Cook for a few more minutes, but remember that it will continue to thicken as it cools down, so avoid cooking it too thick.
- Transfer the soup to serving bowls and top it with the crackling pork, squid balls/kikiam, pork liver, hard-boiled eggs, and spring onions.
- Serve with a sauce made from soy sauce, calamansi, and chili on the side.
Other Lomi Recipe Notes and Other Soup Options
While the above recipe is a great way to make lomi, there are many things to make the dish even better. For a smooth and luscious consistency in your Pancit Lomi, remember to stir the cornstarch slurry regularly to avoid lumps. Lower the heat and let the soup simmer, allowing it to thicken and develop a glossy finish. When adding beaten eggs, take your time and pour them slowly while stirring continuously for a velvety texture.
Remember that the broth will thicken as it cools, so don’t leave it in the hot pot for too long. Once it slightly thickens, turn off the heat to avoid overcooking the cornstarch and thinning the broth. Lastly, when cooking the pork liver, remove it from the heat as soon as the edges turn brown to prevent a tough and chewy texture.
Pancit Lomi is best enjoyed steaming hot, whether as a satisfying meal or a delightful midday snack. For an extra burst of flavor, serve it with soy sauce mixed with calamansi juice and chili on the side. If you want to enjoy more Filipino soups, you should check out our Sinigang na Hipon Recipe and Ginisang Munggo Recipe.
For other noodle recipes, you should check out our Pakistani Noodles Recipe. Otherwise, you can try other Filipino dishes like Vegan Pancit.
