Pork Lomi is a Filipino noodle dish made with thick miki noodles (egg noodles) which are cooked together with lean pork, pork liver, cabbage, carrots, squidballs, boiled quail eggs and a whole array of other toppings. It is from the province of Batangas and adapted from the original recipe by Kim Eng, the man who popularized this dish in Lipa, Batangas. Pork lomi is already a full meal as it has noodles as carbs, lean pork and liver for proteins, and different veggies. Yum!
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Written Recipe at yummykitchentv...
INGREDIENTS:
500 grams fresh miki noodles
250 grams lean pork (chopped or stripped)
250 grams pork liver
1 small cabbage (chopped or shredded)
1 large carrot (chopped)
5 cloves of garlic (minced)
1 medium onion (chopped)
2 large eggs
1 teaspoon black pepper
⅓ cup soy sauce
2 tablespoons cornstarch (or cassava starch)
1 piece pork broth cube
8 - 10 cups water
fish sauce to taste
10 pieces squid balls
oil (for sauteing)
boiled quail eggs (optional)
Directions:
Crack the eggs in a bowl. Gently beat them and set aside.
In a separate bowl, put the cornstarch and ¼ cup water. Stir gently until well dissolved. Set aside.
Heat some oil in a pan. Add the garlic and onions and saute until aromatic and light brown. Then, add the lean pork and saute for a few minutes until light brown. Oil will start to render. Add the liver and then saute until it changes color. Season with black pepper. Add a piece of pork broth cube. Pour 2 cups of water, cover the pot, and let it simmer for around 10 minutes using low medium heat until the pork becomes tender.
Once tender, add the carrot strips and soy sauce. Stir a bit before adding 6 - 7 cups of hot water. You may add more if needed. Allow the liquid to boil.
Add the squid balls into the boiling water and cook for 2 minutes. Then, add the miki noodles and cook for 3 minutes.
Do a taste test on the broth and season with some salt or fish sauce. Add the chopped cabbage and stir gently into the broth to cook. Add the beaten eggs slowly while stirring.
Add the cornstarch slurry. Stir continuously and let it cook for a whole minute until the sauce has thickened. Add some boiled quail eggs if you like.
Once all the ingredients has come together, turn the heat off and transfer your lomi to a serving bowl. Enjoy your lomi while still hot. You may add more toppings like chicharon, chopped fresh onions, garlic bits, spring onions and anything under the sun! Yum!
29 сен 2024
