Batangas Lomi

Ingredients for Batangas Lomi

• 500 g lomi or other thick egg noodles
• 1½ cups pork belly, small cubes
• 1 cup pork liver, sliced
• 1 cup pork heart, sliced
• 10 kikiam, halved
• 8 cups chicken stock
• 3 tablespoons sweet potato starch mixed with a little water
• 2 eggs, beaten
• 6 cloves garlic, minced
• 2 shallots, finely chopped
• Oil
• Freshly ground black pepper
• Fish sauce, to taste
• 150 g chicharon
• Hard-boiled eggs, for topping
• Chopped spring onions, for topping

How to cook Batangas Lomi

1. 1.Cook noodles according to the packet; drain, rinse, and set aside.
2. 2.Fry pork belly in a little oil until golden; remove. Brown pork heart, add kikiam for 2 minutes, then sauté garlic and shallots 1 minute.
3. 3.Add liver and cook until light brown. Add stock, boil, then simmer low 10 minutes; return pork belly and simmer 2 minutes.
4. 4.Stir in starch slurry and simmer 2 minutes. Add noodles, bring to a boil, then remove from heat and stir in beaten eggs.
5. 5.Season with pepper and fish sauce. Serve topped with chicharon, hard-boiled eggs, and spring onions.