A Batangas version of your favorite lomi where there are no veggies or if there is any, it is only used as garnishing. This is a version of lomi created for meat lovers where the most of the ingredients aside from the miki noodles are pork meat, pork liver, pork rind or chicharon, kikiam and fried pork belly for garnishing.
But some of these dishes vary in their garnishing like adding squid balls or fish balls on top of the kikiam. I also notice the use of the thickening agent where some use cornstarch and others use cassava starch. But if you want your lomi to have a clear soup (of course the color would be brown because of the soy sauce), use sweet potato starch just like the one used in making maki mi.
Exploring rich tastes
From the land of the Philippines comes a gem of Lomi Batangas, which has captured the hearts of food enthusiasts. This is one variant of the lomi noodle soup especially for the lovers of meat. Unlike traditional lomi stuffed with mixed vegetables, this focuses more on meat ingredients. Now, let’s explore what makes the dish unique, its rich history, and how to re-create at home.
The Uniqueness of Lomi
This lomi dish speaks so much about the region’s love for heavy and flavorful dishes. This lomi is unique in that it has a high content of pork. Pork meat, pork liver, pork rind, and kikiam are the primary materials involved in this preparation. Some versions add squid or fish balls as toppings. The miki noodles used here are thick; this makes the noodle better at absorbing the flavors of the soup.
A Meat Lover’s Dream: Defining Ingredients of Lomi
In a sea of lomis, this dish truly stands out on account of the meat-centric approach it features. It just holds an exciting mix of textures and flavors through a combination of various pork parts and kikiam. Pork meat gives the base as succulent as can be, while an overture of liver depth is added by the organ. Chicharon garnishes that make every bite a delightful crunch.
Thickening Agents of Lomi
One of the interesting aspects about lomi is its use of thickening agents. The taste and clarity desired in the soup will determine if you will be using cornstarch, cassava starch, or sweet potato starch. For a clear yet richly flavored broth, the sweet potato starch is used by the cooks just as in making maki mi.
Cooking Lomi Batangas Step by Step
To prepare, use cooking oil in a wok and sauté garlic and onion until the onion is soft. Add pork and stir fry until browned and crispy. Add pork liver and sauté for a few seconds. Season with pepper, pour in fish sauce and soy sauce, and coat the meat well.
Add the pork broth to the mixture. If no pork broth is available, you can use pork cubes in water as a substitute. Simmer until pork becomes tender. This takes about twenty minutes. Introduce miki noodles which you cook for about six minutes. Season your flavor with salt and pepper if needed.
Add the cassava starch slurry and stir over low heat until the soup reaches the desired consistency. Beat one egg and add this to the soup and mix well in order to distribute evenly. Serve in bowls with garnishes of crushed chicharon, kikiam, and spring onions. One may want a little something more to spice life, which is by serving soy sauce, kalamansi, and red chili peppers.
The History and Evolution of Lomi Batangas
This noodle dish can be dated back to the early settlement of Chinese in the Philippines and was adopted into the Filipino gastronomic tradition. They have adapted various noodle dishes to be used locally by food products available and personal preference, giving it a unique variation like lomi. Focusing on pork and having lesser use of vegetables can be defined according to the region’s agricultural practice and cultural influences.
Lomi in Modern Filipino Cuisine
Today, the dish is very popular in many Filipino households and eateries. It’s always quite popular during the colder months as it gives a warm and satisfying meal. Another reason for its popularity lies in the flexibility of the dish so that creative variations can be done in terms of different garnishing or the thickness of the soup so as to accommodate personal preferences.
Food for Thought: The Cultural Significance
It’s more than just a dish, it’s a proud representation of the region’s rich culinary culture. Its hearty and flavorful attributes symbolize the warmth and hospitality of the Batangueños. Lomi is always a memorable experience when it’s served to the family and friends, fostering a sense of community and togetherness.
Making It Your Own
While a traditional recipe is a good starting point, feel free to experiment with different ingredients and techniques to make this version of lomi uniquely yours. Whether you like your soup thicker and spicier flavor, or just more garnishes, there is plenty of room for personalization in this dish. So go ahead and immerse yourselves in the rich flavors the dish offers.
Lomi Batangas is a delightful representation of Filipino cuisine which only could mean hearty and meat-filled dishes from the region. Its long history, along with unique flavor experience, makes it a must-try for people wishing to know the different essences of the Philippines’ culinary landscape. Now, gather those ingredients and enjoy the delicious journey of cooking and savoring your very own lomi.
How to Cook Lomi Batangas
Ingredients
- 500 grams miki noodles
- 5 cloves garlic minced
- 1 onion chopped
- 100 grams fried kikiam sliced
- 150 grams pork belly sliced into thin strips
- 3 Tbsp. cassava flour diluted in 3 Tbsp. water
- 100 grams pork liver sliced
- 1 1/2 Tbsp. fish sauce patis
- 1 Tbsp. soy sauce
- 8 cups pork broth or water
- 1 pc pork cube optional if using pork broth
- 1/2 tsp. ground black pepper
- 1 piece raw egg beaten
- 2 Tbsp. spring onion chopped
- 2 Tbsp. cooking oil
- 1 cup chicharon crushed (for garnishing)
- or 1/2 cup chopped fried pork for garnishing
Instructions
How to cook Lomi Batangas:
- In a wok, heat some cooking oil and saute garlic and onion until the onions are soft. Add the pork and stir fry until brown and crispy. Add the pork liver and saute again for a minute. Season pepper and stir. Then pour fish sauce and soy sauce and stir until it mixed well with the meat.
- Pour the pork broth and bring to a boil. If you are using water instead of pork broth, add the pork cubes. Then simmer until the pork is tender for about 20 minutes.
- Add the miki noodles and stir cook for about 6 minutes. Adjust the seasoning with salt and pepper if necessary. After cooking the noodles, pour the cassava starch slurry and stir cook in low heat until the sauce thickens.
- Add the beaten egg in the soup and stir until the eggs are evenly distributed. Turn off heat and serve in a bowl and garnish with crushed chicharon, kikiam and spring onions. Serve with the mixture of soy sauce, kalamansi and red chili peppers.
Video
Notes
Cooking Tips:
Choosing the Right Cut of Pork
For the best flavor and texture, use a mix of pork cuts including belly, shoulder, and liver. The pork belly provides a rich, fatty flavor while the shoulder adds a tender, meaty texture. Adding liver enhances the dish with its unique, savory depth.Perfecting the Soup Consistency
To achieve the ideal thickness, dissolve cassava starch in a small amount of cold water before adding it to the soup. Stir continuously to prevent lumps and ensure the starch is evenly distributed. For a clearer broth, use sweet potato starch instead of cornstarch.Enhancing Flavor with Garnishes
Top your lomi with freshly crushed chicharon, kikiam, and spring onions for added crunch and flavor. For an extra kick, serve with a side of soy sauce mixed with kalamansi juice and red chili peppers. This combination of garnishes elevates the dish, making each bowlful more exciting and flavorful.
danice delarosa
Do i use the same
measurement if i’m using cornstarch?
Manny
Hi Danice,
Yes you can use the same amount.
Marisol
Pede po ba gamitin corn flour instead of cassava flour?
Manny
HI Mirasol, pwede rin flour pero mas ok cornstarch kasi medyo transparent yung cornstarch kesa flour pag naluto na.
Manny
Hi Sheila, I’m sure you are going to love this recipe!
Sheila
I missed this lomi batangas and I’m going to make this tonight! Thanks for the recipe.