Pork Lomi Recipe

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 7

This Pork Lomi Recipe is one of the most beloved Filipino noodle soups you can make at home. Originally from Batangas where it is sold in dedicated eateries called lomihan, this dish is known for its thick, rich, and savory broth made with miki noodles, tender pork, chicken liver, squid balls, quail eggs, and vegetables, all thickened with cornstarch for that signature lomi consistency. It is the kind of dish that warms you up from head to toe and is best enjoyed piping hot.

What makes this lomi recipe special is the layers of flavor built from fried garlic oil, soy sauce, and pork cube, finished with beaten eggs stirred in at the end for extra richness. Topped with chicharon, spring onion, fried garlic, and a squeeze of calamansi, this is the complete lomi experience right in your own kitchen.

How to Make Pork Lomi

Step 1: Wash the Noodles

-Wash the miki noodles until the water runs clear. This removes the saltiness from the noodles so the broth doesn’t end up too salty.

Step 2: Heat the Oil

-In a wok, add oil for frying.

Step 3: Fry the Garlic

-Fry 1 bulb of garlic until light brown, then set aside the garlic.

Step 4: Cook the Pork

-Add 300 grams of pork, then add some of the garlic oil from earlier. Fry until browned and cooked.

Step 5: Add the Onion

-Add 1 piece of onion, then mix.

Step 6: Add the Garlic

-Add 5 cloves of garlic.

Step 7: Add the Soy Sauce

-Add 1/4 cup soy sauce, then mix or stir.

Step 8: Season and Add Water

-Add a dash of black pepper and 1/4 to 1/3 cup of water. Stir and cook for 10 to 15 minutes.

Step 9: Add the Chicken Liver

-Add 300 grams of chicken liver.

Step 10: Add the Carrots

-Add 1 piece of carrots, then stir.

Step 11: Add Water and Bring to a Boil

-Add 10 cups of water, then bring to a boil.

Step 12: Add the Squid Balls and Miki

-Once boiling, add 12 pieces of squid balls and the 500 grams of washed miki noodles.

Step 13: Add the Pork Cube

-Add 1 piece of pork cube, then stir.

Step 14: Add the Cabbage

-Add the small size cabbage, then mix.

Step 15: Add the Slurry

-Add the slurry made of 4 tablespoons cornstarch and 1/2 cup water.

Step 16: Add the Quail Eggs

-Add 24 pieces of cooked quail eggs.

Step 17: Add the Beaten Eggs

-Add 3 pieces of beaten eggs, then mix.

Step 18: Season to Taste

-Add a dash of black pepper and a dash of liquid seasoning, optional. Taste at this point and add more seasoning if needed.

Step 19: Garnish

-Add garnish such as chopped spring onion and fried garlic on top.

Step 20: Finish with Calamansi and Chicharon

-Finish it off by adding calamansi and chicharon.

Beginner Troubleshooting Guide

Problem 1: The broth is too salty

Solution: Add more water gradually and taste as you go. The miki noodles already have salt in them so always wash them first and taste the broth before adding more seasoning.

What caused it: The miki was not washed before cooking or too much soy sauce and pork cube were added without tasting first.

Problem 2: The broth is not thick enough

Solution: Mix more cornstarch with water and add it slowly while stirring until you reach the right consistency.

What caused it: Not enough slurry was added or the slurry was not stirred in well enough to distribute evenly.

Problem 3: The broth is too thick

Solution: Add more water or broth and stir over low heat until it loosens to the right consistency.

What caused it: Too much cornstarch slurry was added or the soup was left to simmer too long after the slurry went in.

Alternative Ingredients

-Pork can be replaced with chicken for a chicken lomi version.

-Chicken liver can be reduced or skipped if preferred.

-Squid balls can be replaced with fish balls or kikiam.

-Quail eggs can be replaced with sliced hard boiled chicken eggs.

-Liquid seasoning is optional and can be skipped.

-Calamansi and chicharon as toppings are optional but highly recommended.

Storage and Reheating

Store leftover lomi in an airtight container in the fridge for up to 2 days. The broth will thicken further as it sits, so reheat over low heat and add a splash of water to loosen it back to a soupy consistency. Add fresh chicharon and calamansi only after reheating, since these lose their texture and flavor when stored in the soup.

Serving Suggestions

Serve piping hot in individual bowls, topped with fresh chicharon, fried garlic, and spring onion, with calamansi halves on the side for squeezing.

Print Recipe

5 from 1 vote

Pork Lomi Recipe

This Pork Lomi Recipe is one of the most beloved Filipino noodle soups you can make at home. Originally from Batangas where it is sold in dedicated eateries called lomihan, this dish is known for its thick, rich, and savory broth made with miki noodles, tender pork, chicken liver, squid balls, quail eggs, and vegetables, all thickened with cornstarch for that signature lomi consistency. It is the kind of dish that warms you up from head to toe and is best enjoyed piping hot.

Prep Time20 minutes mins

Cook Time40 minutes mins

Course: Soup

Cuisine: Filipino

Keyword: pork lomi

Servings: 7

Calories: 540kcal

Ingredients

• 500 grams miki noodles
• Cooking oil for frying
• 2 bulbs garlic
• 300 grams pork
• 1 piece onion
• 1/4 cup soy sauce
• Black pepper to taste
• 1/4 to 1/3 cup water for sautéing
• 300 grams chicken liver
• 1 piece carrots
• 10 cups water for the broth
• 12 pieces squid balls
• 1 piece pork cube
• 1 piece cabbage small size
• 4 tablespoons cornstarch
• 1/2 cup water for the slurry
• 24 pieces quail eggs cooked
• 3 pieces eggs beaten
• Liquid seasoning optional
• Chopped spring onion for garnish
• Fried garlic for garnish
• Calamansi to serve
• Chicharon to serve

Instructions

• Wash the miki noodles until the water runs clear. This removes the saltiness from the noodles so the broth doesn’t end up too salty.
• In a wok, add oil for frying.
• Fry 1 bulb of garlic until light brown, then set aside the garlic.
• Add 300 grams of pork, then add some of the garlic oil from earlier. Fry until browned and cooked.
• Add 1 piece of onion, then mix.
• Add 5 cloves of garlic.
• Add 1/4 cup soy sauce, then mix or stir.
• Add a dash of black pepper and 1/4 to 1/3 cup of water. Stir and cook for 10 to 15 minutes.
• Add 300 grams of chicken liver.
• Add 1 piece of carrots, then stir.
• Once boiling, add 12 pieces of squid balls and the 500 grams of washed miki noodles.
• Add 1 piece of pork cube, then stir.
• Add the small size cabbage, then mix.
• Add the slurry made of 4 tablespoons cornstarch and 1/2 cup water.
• Add 24 pieces of cooked quail eggs.
• Add 3 pieces of beaten eggs, then mix.
• Add a dash of black pepper and a dash of liquid seasoning, optional. Taste at this point and add more seasoning if needed.
• Add garnish such as chopped spring onion and fried garlic on top.
• Finish it off by adding calamansi and chicharon.

Video

Nutrition

Serving: 700g | Calories: 540kcal | Carbohydrates: 32g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 540mg | Sodium: 940mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g