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Pancit Lomi Batangas
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Pancit lomi recipe (lomi batangas)

Pancit Lomi is yet another variation of the pancit. However, though we are used to having pancit as a fiesta fare, this pancit lomi recipe is different in that it is usually eaten as a comfort food during the rainy season because of (surprise!) its broth.
Course Main Course
Cuisine Filipino
Keyword lomi, Pancit, Pork
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 people
Calories 909kcal
Author Joost Nusselder
Cost $8

Ingredients

  • 1 cup pork strips boiled
  • ½ cup pork liver
  • ½ cup kikiam
  • ¼ cup garlic minced
  • ½ cup onion thinly sliced
  • 7 cups pork or chicken stock
  • 1 lb lomi noodle (Since it is not available here, I used Udon noodles)
  • 5 tbsp cornstarch dissolved in 3 Tbsp water
  • 2 eggs beaten
  • 3 tbsp fish sauce
  • 2 tbsp vegetable oil

Fro Toppings:

  • ½ cup kikiam
  • 15 meatballs
  • Toasted garlic

Instructions

  • In a bowl, mix all ingredients until well blended.
  • Scoop 1 ½ Tbsp and shape into a ball. Lay on a greased plate to avoid sticking.
  • Deep fry in vegetable oil over medium-low heat until brown.
  • Remove from oil and drain on paper towels. Set aside.
  • In a large saucepan, stir-fry ½ cup kikiam for toppings in oil for about 3 minutes. Transfer to a plate and set aside.
  • In the same saucepan, stir-fry liver until no more red color is showing. Transfer to a plate and set aside.
  • Sauté pork until brown.
  • Add garlic and sauté until golden brown.
  • Add the other ½ cup kikiam and onion. Sauté until onion is translucent.
  • Add the stock and fish sauce. Bring to a boil.
  • Add noodles and simmer for 3 minutes.
  • Add salt and pepper to suit your taste.
  • Add the cornstarch and stir until the soup thickens.
  • Add the beaten egg and stir until egg threads form. Remove from heat.
  • Serve hot and top with kikiam, meatballs, and toasted garlic.

Nutrition

Calories: 909kcal