Lomi
Lomi (Mami Batangas)
Loaded lomi—thick miki in dark starchy pork gravy with braised pork, liver, kikiam, halved hard-boiled egg, big chicharon curls, and calamansi-chili patis...
Serves 6 · 1h 20m total
The Story
Real lomi is not a thin soup—it is a bowl you eat with a spoon because the broth is thickened until it coats the noodles like gravy. The photo shows the loaded style Filipinos line up for: thick yellow miki buried in dark brown starchy broth, generous chunks of braised pork and sliced liver, kikiam rounds, a hard-boiled egg halved so the yolk stays bright, and big curls of chicharon on top with green onion, fried garlic, and cracked pepper in the middle.
The build is layered. Pork bones and belly give the broth body; cornstarch slurry turns it cloudy and heavy; beaten egg ribboned in is traditional in many Batangas and Pampanga pots. Toppings go in at the end so chicharon stays crisp and liver stays tender.
Serve with calamansi and soy sauce with sliced siling labuyo on the side—the same sawsawan in the photo—so each spoonful can be sharpened the way you like it.
Best paired with
Calamansi and soy sauce with siling labuyo for dipping, extra chicharon on the table, and puto or pandesal if you want something to dip.
Use it in these KusinaPH recipes
Lola's Tips
- ✦The broth should look dark brown and thick like gravy—not thin or pale like sopas.
- ✦Keep chicharon in big curls on top; do not stir them in or they will go soft.
- ✦Hard-boiled egg goes on top at serving, not stirred into the pot.
- ✦Kikiam is classic on loaded lomi carts—skip only if you cannot find it.
- ✦Liver is blanched separately so it stays tender and dark, not gray and tough.
- ✦Lomi is best eaten fresh; noodles will soak up the thick broth if held too long.
Substitutions
- kikiam → fish cake or fish tofu slices
- pork belly → pork shoulder cubes
- fresh thick egg noodles → fresh miki noodles, cut shorter
- pork liver → chicken liver, sliced thin
- kinchay → celery leaves plus extra green onion
Ingredients
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Instructions
- 1
Hard-boil eggs 10–12 minutes; cool, peel, and halve when ready to serve—the yolks should stay bright yellow like the photo.
- 2
Simmer pork bones with onion, crushed garlic, and peppercorns in 2 liters water 45–60 minutes; strain for a rich pork broth. Keep hot.
- 3
In a separate pot, blanch pork belly chunks in the hot broth 8–10 minutes until tender; set aside. Blanch liver 1 minute; drain and slice thin.
- 4
Fry minced garlic in oil until deep golden brown; drain on paper towels.
- 5
Bring broth to a rolling boil. Add fresh thick egg noodles; cook 3–5 minutes until tender but still chewy.
- 6
Season with patis and 1 tablespoon soy sauce. Pour in cornstarch slurry while stirring until the broth turns thick, dark, and gravy-like—it should coat the spoon.
- 7
Drizzle beaten egg into the simmering pot while stirring gently for wispy ribbons.
- 8
Add blanched pork belly, liver slices, and kikiam rounds; simmer 2 minutes to heat through.
- 9
Ladle into bowls. Top each with half a hard-boiled egg, large chicharon curls, green onions, kinchay, fried garlic, and a pinch of ground black pepper in the center.
- 10
Serve immediately with a side saucer of soy sauce, sliced siling labuyo, and calamansi halves for squeezing.
Kitchen Timer · 30 min prep first
50:00
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