Pancit Lomi
Batangas-style thick egg noodles in a glossy broth with pork, liver and vegetables.
Ingredients
Measure and prepare everything before you begin cooking.
- 500 g fresh lomi noodles, rinsed and drained
- 250 g pork shoulder, thinly sliced
- 120 g chicken liver, sliced (optional)
- 150 g fish balls, halved
- 1 onion, chopped
- 5 garlic cloves, minced
- 1.5 litres chicken or pork stock
- 2 tbsp soy sauce
- 1 carrot, cut into matchsticks
- 200 g cabbage, shredded
- 2 tbsp cornflour mixed with 3 tbsp water
- 2 eggs, lightly beaten
- 1–2 tbsp neutral cooking oil, as needed
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
- Freshly ground black pepper, to taste
Instructions
- 1
Rinse the lomi noodles under running water to remove excess alkaline coating, separate them gently and drain. Mix the cornflour slurry and keep it beside the stove.
- 2
Heat one tablespoon oil in a wide pot over medium-high heat. Brown the pork in two batches, then set aside. Briefly sear the liver, if using, until coloured outside but not fully cooked; set aside separately.
- 3
Lower the heat to medium. Cook onion for 3 minutes, then garlic for 30 seconds. Add the stock and soy sauce, scrape the base, return the pork and simmer for 15 minutes.
- 4
Add fish balls, carrot and cabbage. Simmer for 3 minutes, then add the noodles and liver. Cook gently for 4–5 minutes, stirring so the noodles do not catch.
- 5
Stir the slurry again and pour it in gradually while stirring. Simmer until the broth lightly coats a spoon. Drizzle in the beaten egg and leave for 15 seconds before stirring into soft ribbons.
- 6
Check that the pork and liver are fully cooked, then season with pepper and fish sauce. Serve very hot with calamansi or lemon, soy sauce and chilli at the table.
About Pancit Lomi
Pancit lomi is Batangas comfort food built around thick fresh egg noodles and a glossy, substantial broth. Many versions are lavishly topped; this home version keeps the defining noodles and texture while remaining practical.
Ingredient swaps wherever you cook
- Fresh thick hokkien noodles are the closest common substitute for lomi noodles.
- Chicken thigh can replace pork shoulder.
- Omit liver and add more pork or mushrooms if preferred.
How to know it is ready
- Rinsed noodles should feel separate, not coated with strong alkaline residue.
- The broth should coat a spoon but remain pourable.
- Pork and liver must be fully cooked before serving.
Common mistakes and fixes
- Gluey broth: add slurry gradually and remember the noodles also thicken it.
- Strong alkaline taste: rinse fresh lomi thoroughly.
- Tough liver: slice thinly and return it only near the end.
Family and regional variations
- Add prawns or squid for a seafood lomi.
- Top with kikiam, toasted garlic or a boiled egg.
- Use mushrooms and vegetable stock for a meat-free adaptation.
Storage and reheating
Best eaten immediately. Refrigerate leftovers for up to 2 days and loosen with stock during gentle reheating.
What to serve with it
Serve piping hot with calamansi or lemon, soy sauce and chilli.
Pancit Lomi FAQs
What makes lomi different from other pancit?
Its thick fresh egg noodles cook in a substantial, lightly thickened broth rather than being served dry.
Must I use liver?
No. It is common but optional in a home version.
Why rinse the noodles?
It removes excess alkaline coating and improves the flavour of the soup.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
