Lomi Batangas
A thick, flavorful noodle soup from Batangas loaded withtender pork, liver, fish balls, squid balls, kikiam, and rich egg-thickenedbroth—perfect for rainy days or filling merienda.
Ingredients
- ½ kg pork liver
- ¼ cup soy sauce
- 1 tsp ground black pepper
- 2 pcs calamansi
- ½ kg pork belly
- ¼ cup soy sauce
- 1 tsp ground black pepper
- 2 pcs calamansi
- 2 cups water
- Squid balls fried
- Fish balls fried
- Kikiam fried
- 2 tbsp cooking oil
- 6 cloves garlic minced
- 1 medium onion chopped
- 2 tbsp soy sauce
- 2 pcs pork cubes
- 1 liter hot water
- Miki noodles washed and drained
- 1 tsp fish sauce
- 1 tsp ground black pepper
- 2 pcs eggs beaten
- Slurry: ½ cup water + 2 tbsp cassava flour
- chicharon green onion, fried garlic for toppings
Instructions
- Marinate pork liver in soy sauce, pepper, and calamansi for at least 30 minutes
- Marinate pork belly the same way, then place in pot with 2 cups water, simmer until tender and water fully evaporates
- Pan-fry the marinated pork liver until browned, set aside
- Fry the squid balls, fish balls, and kikiam, set aside
- In a large pot, heat cooking oil, sauté garlic and onion until fragrant
- Add soy sauce and pork cubes, stir until dissolved
- Pour in 1 liter hot water, bring to a boil
- Add boiled pork belly and pan-fried liver, simmer for 3–5 minutes
- Add Miki noodles, cook until soft
- Season with fish sauce and black pepper
- Slowly pour in beaten eggs, stir gently
- Add slurry to thicken the soup to your desired consistency
- Top with fried squid balls, fish balls, and kikiam before serving