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This Lomi ng Lipa Has Got Us Craving For More

1 month ago

MOM Lomi

One of the best times to prepare Lomi ng Lipa is during the cold rainy season. The soothing taste of thickened pork broth enriched with seasonings, aromatics, plus generous portions of noodles and meats can give a delicious respite in a bowl. Sprinkle in some freshly-squeezed calamansi juice for good measure and you’ve got yourself a heartwarming dish to take comfort in.

 

LOMI NG LIPA
Makes 4-5 servings

PORK BROTH
300g Pork kasim
1 kilo Pork bones
6 cups Water
2 stalks Onions leeks, sliced
1 tsp Rock salt
½ tsp Black peppercorns

LOMI MIXTURE
2 Tbsps Cooking oil
1 Red onion, chopped
1 ½ Tbsps Soy sauce
1 Tbsp Oyster sauce
1 Tbsp Fish sauce (patis)
5 cups Pork broth
½ kilo Fresh miki noodles, washed twice and drained (about 2½ cups)
¼ tsp Ground white pepper
Pinch of MSG (optional)
3 Tbsps Cassava or tapioca starch + ¼ cup water
1 Egg, beaten with 1 Tbsp water

TOPPINGS
1 Chinese kikiam, fried and sliced
Mini pork meatballs (use any lumpia shanghai filling recipe. Roll into small balls and pan fry in oil)
Pork liver, boiled or cooked as adobo, sliced into strips
Cooked pork kasim, sliced into strips
Chopped spring onions, for garnish

  1. Place pork kasim and pork bones in medium stock pot. Pour water then add leeks, salt, and peppercorns. Bring to a boil. Cover the pot with a lid, lower heat, and then simmer for an hour. Strain and reserve pork broth. When meat is cool, slice into strips.
  2. In a large wok, heat cooking oil. Sauté red onions until soft and fragrant, about 2 minutes.
  3. Combine soy sauce, oyster sauce and patis in a small bowl. Add this to the onions and stir for a minute.
  4. Pour in reserved pork broth and bring to a boil. Mix in fresh miki noodles. Season broth with white pepper and MSG, if using.
  5. Cover wok and simmer noodles for 3-4 minutes. Add cassava starch slurry and stir continuously until soup becomes thick and glossy, about 5 minutes.
  6. Pour beaten egg into the simmering mixture and continue to stir until egg strands appear in the soup. Turn off heat.
  7. Pour soup into bowls and top with kikiam, pork meatballs, liver, and sliced pork. Sprinkle soup with chopped spring onions. Serve with chopped raw red onions, red chili peppers, soy sauce and calamansi halves on the side.

Recipe and photo by Nina Daza Puyat

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