LOMI Batangas

Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture.

INGREDIENTS:
1 pound miki noodles
3 cloves garlic, crushed and minced
1 medium onion, minced
1/4 pound cooked Kikiam (quekiam), sliced
1/4 pound pork, sliced into thin strips
6 to 8 pieces cooked meatballs
3 tablespoons cassava flour diluted in 3 tablespoons water
1/4 pound ham, chopped
1/4 pound pig’s liver, sliced
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
6 cups pork or beef broth
1 cup chicharon (pork cracklings or pork rinds), pounded
1 piece raw egg, beaten
2 tablespoons onion leeks or scallions, chopped (optional)
2 to 3 pieces hard boiled eggs (optional)
2 tablespoons cooking oil
Batangas Style Lomi Recipe

INSTRUCTIONS:
Heat a cooking pot then pour the cooking oil.
When the oil is hot enough, sauté the garlic and onions.
Put-in the sliced pork and cook until the color turns medium brown.
Add-in the ham and liver then cook for about 2 minutes.
Add fish sauce and soy sauce then stir.
Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
Transfer to a serving bowl and top with crushed chicharon and sliced or whole hard-boiled egg. Garnish with onion leeks.

ENJOY!!!!