This pork lomi is a thick, hearty noodle soup with tender pork belly, chorizo, vegetables, and an egg-swirled broth.
55 minutes · Serves 4
Ingredients for Pork Lomi
12 ounces pork belly
1 Knorr Pork Cube
12 ounces fresh noodles
1 Chorizo de Bilbao
1 cup shredded cabbage
1/2 cup sliced carrot
1 egg
1 1/2 tablespoons cornstarch
1 onion, chopped
4 cloves garlic, minced
6 cups water, divided
Salt, to taste
Ground black pepper, to taste
How to cook Pork Lomi
1.Bring 5 cups water to a boil in a pot. Add the pork belly, cover, and boil over low to medium heat for 30 minutes, then remove the pork, slice it thinly, and reserve the stock.
2.In a clean pot, heat a little oil over medium heat and saute the garlic and onion until the onion softens.
3.Add the Chorizo de Bilbao and cook for 2 minutes, then add the sliced boiled pork and saute for 1 minute.
4.Pour in the reserved pork stock plus 1 to 2 cups water as needed, bring to a boil, then stir in the pork cube. Cover and cook for 10 minutes.
5.Add the carrots, cabbage, and fresh noodles. Stir, cover, and cook for 8 minutes, or until the noodles are tender.
6.Mix the cornstarch with 1/2 cup water until smooth, pour it into the soup, and stir until the broth thickens.
7.Crack in the egg and stir until it disperses through the hot soup. Season with salt and ground black pepper, then serve hot.
