Lomi Recipe is the perfect dish in this cold rainy day. It’s been raining non – stop this day and I wasn’t able to go to the office. My pants are all wet that it seems I crossed a river just to get to the bus stop. So I decided to go home. Anyway, the heavy traffic and the difficulty commuting in this kind of weather is really stressful. This is my commuter’s problem.
I’m not planning to cook anything today. However, my mom bought some ingredients for lomi and she lovingly hinted me that I should cook lomi recipe for afternoon snack. That’s my mom! She hates cooking but out of love for us, she learned how to cook. She will do everything just not to cook. Including paglalambing.
Basically, lomi recipe is an egg noodle dish in thick broth with chopped chiken or pork, and liver. Some versions have chopped carrots and Chinese cabage. This recipe is a simple version of lomi. No vegetables are added simply the pork meat goodies.
Tips
If you are my regular reader, I always advice to wash you meat with vinegar to remove its distinct odor. Same goes for this recipe. Wash the pork meat and liver with vinegar. Let it sit for 3 – 5 minutes before rinsing. Drain excess water and it’s good to go.
I boiled first the pork leg bones and then threw the water then rinse the bones with tap water. This way, you don’t have to scoop out the scum. Then, the pork leg bones are ready.
The frozen egg noodles is the break or make of this recipe. Find a good quality egg noodles. Most egg noodles has this distinctly foul odor and are overly salted. Wash it first with hot water to loosen the noodles and rinse it several times to remove the excess salt. Luckily my mom bought this egg noodles which is surprisingly good. I just wash it with hot water and rinse it twice and its good. If you find “HAPIMI” noodles in the market just go for it.
Traditionally, lomi recipe uses thick egg noodles but I prefer the thinner one. I just find it manageable and not too heavy to eat. More meat and flavor, and less carbs.
Lomi is best paired with soy sauce and calamansi. Add some chopped onion for that subtle spiciness or extra chili for that kick.
You can check out my other Lomi Recipe using dried egg noodles.
Ingredients
| 500 grams | Pork Leg Bones |
| 1 head | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 4 cups | Water |
| 1 piece | Pork Bouillon Cube |
| 500 grams | Pork Loin, cut into 1 inch long |
| 2 Tablespoons | Fish Sauce or Patis |
| 1 cup | Water |
| 3 Tablespoons | Olive Oil |
| 1/4 cup | Chopped Bacon |
| 250 grams | Pork Liver, cut into 1 inch long |
| 2 Tablespoons | Fish Sauce or Patis |
| 8 cloves | Garlic, chopped |
| 1 head | Onion, chopped |
| 3 cups | Water |
| 1/4 teaspoons | Ground Black Pepper |
| 3 Tablespoons | Dark Soy Sauce |
| 3 pieces | Eggs, slightly beaten |
| 1/4 cup | Water |
| 3 Tablespoons | Cornstarch |
| 250 grams | Egg Noodles |
| Salt to taste | |
| Chopped Onion Chives |
Procedure
Place Pork Legs in a pot. Fill pot with water until the bones are covered. Boil and discard water. Thoroughly wash the bones in running water.
Place cleaned bones, garlic, onion, water and bouillon cube in a pot. Boil and simmer for an hour to an hour and a half. Set a side.
In a wok, combine pork loin, fish sauce, water and olive oil. Simmer for 20 minutes under low heat or until the water dries out. Sauté pork loin until golden brown. Slightly move the pork loin on one side of the wok.
Add bacon and cover pan until bacon is crispy. Stir the bacon from time to time. Remove bacon from the wok and set a side.
Add pork liver and season with fish sauce. Stir fry until golden brown. Remove liver from the wok and set a side.
Sauté garlic and onion. Season with ground black pepper and soy sauce. Add the pork broth with the bones and add the water. Simmer over low heat for 20 minutes.
Add the beaten eggs while stirring. Continue stirring until the eggs are cooked.
Premix the water and cornstarch. Mix until cornstarch is evenly mix. Slowly add into the broth with continuous mixing until the broth is thick.
Add egg noodles and season with salt.
Garnish with crispy bacon, fried liver and chopped onion chives.
Lomi Recipe
Ingredients
- 500 grams Pork Leg Bones
- 1 head Garlic, chopped
- 1 bulb Onion, chopped
- 4 cups Water
- 1 piece Pork Bouillon Cube
- 500 grams Pork Loin, slice into 1 inch long
- 2 Tablespoons Fish Sauce or Patis
- 1 cup Water
- 3 Tablespoons Olive Oil
- 1/4 cup Chopped Bacon
- 250 grams Pork Liver, cut into 1 inch long
- 2 Tablespoons Fish Sauce or Patis
- 8 cloves Garlic, chopped
- 1 head Onion, chopped
- 3 cups Water
- 1/4 teaspoon Ground Black Pepper
- 3 Tablespoons Dark Soy Sauce
- 3 pieces Eggs, slightly beaten
- 1/4 cup Water
- 3 Tablespoons Cornstarch
- 250 grams Egg Noodles
- Salt to Taste
- Chopped Onion Chives
Instructions
- Place Pork Legs in a pot. Fill pot with water until the bones are covered. Boil and discard water. Thoroughly wash the bones in running water.
- Place cleaned bones, garlic, onion, water and bouillon cube in a pot. Boil and simmer for an hour to an hour and a half. Set a side.
- In a wok, combine pork loin, fish sauce, water and olive oil. Simmer for 20 minutes under low heat or until the water dries out. Sauté pork loin until golden brown. Slightly move the pork loin on one side of the wok.
- Add bacon and cover pan until bacon is crispy. Stir the bacon from time to time. Remove bacon from the wok and set a side.
- Add pork liver and season with fish sauce. Stir fry until golden brown. Remove liver from the wok and set a side.
- Sauté garlic and onion. Season with ground black pepper and soy sauce. Add the pork broth with the bones and add the water. Simmer over low heat for 20 minutes.
- Add the beaten eggs while stirring. Continue stirring until the eggs are cooked.
- Premix the water and cornstarch. Mix until cornstarch is evenly mix. Slowly add into the broth with continuous mixing until the broth is thick.
- Add egg noodles and season with salt.
- Garnish with crispy bacon, fried liver and chopped onion chives.
