Pancit Lomi is a Filipino dish composed of meat and noodles. A great snack, lunch or dinner. Another version of pancit but with thick soup. Simple to make and delicious.
They key to a great Lomi is not on the noodles. Lomi noodles can be purchased refrigerated, cooked and ready. The soup must have full of flavor and I suggest to make your own pork broth which is very easy to make. Just boil pork bones in water with salt and boil for at least an hour or more. The longer, the better. I promise it is worth it.
For this recipe, I used pork neck bones to make the broth. The bones has some meat with fats on it and that will make your soup flavorful. For the pork meat, you can use shoulder, neck or butt area. If you are in hurry and would like to make a quick soup, you can use pork cube instead.
Liver is another ingredient for a great Lomi, but you can omit if you are not a fan of it. Squid balls is another but I suggest not to skip it. Kikiam can also be added. The more meat it has, the more tasty your Lomi will be. Give this recipe a try and let me know what you think by leaving a comment below. Enjoy.
2 lbs pork bones
10 cups water
2 tsp salt
1/2 lb pork shoulder or butt, sliced into strips
1 cup squid balls, sliced in half
1/2 cup liver
3-4 cloves garlic, chopped
1 small onion, chopped
8 cups pork broth
1 pork cube
1 small carrot, julienned
1/4 cup soy sauce
400 grams or 14 oz Lomi noodles
3 tbsp cornstarch dissolved in 1/4 cup water
2 eggs, beaten
2 cups cabbage, sliced
2 tbsp cooking oil
Prepare pork broth by boiling pork bones in 10 cups water with 2 tsp salt. Boil for one hour more.
In a large deep pan or wok (without oil), fry pork strips until oil comes out and pork turns light brown. Season with salt if desired. Remove from pan and set aside.
Add squid balls and cook for about 1-2 minutes. Remove from pan and set aside.
Add 1-2 tbsp cooking oil. Add liver and cook until tender. Season with salt if desired. Do not overcook. Remove from pan and set aside.
Add garlic and saute until fragrant.
Add onion and cook until translucent.
Add pork broth. Bring to a boil.
Add pork cube, half of cooked pork, half of cooked liver and half of cooked squid balls. (Save the rest for topping when serving).
Add carrot, soy sauce and noodles. Bring to a boil.
Add dissolved cornstarch. Stir to combine.
Add beaten eggs and stir. Sauce will start to thicken.
Add cabbage. Season with salt and pepper. Cook for one more minute.
Remove from heat and serve.
Notes: Vegetables were added for color and can be omitted if desired. Soup will continue to thicken as it cools. Left over can be warmed up in a stove top or microwave for 2 minutes.
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