Pro Tips
**Chef's Tips & Troubleshooting:**
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended. Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Oriental Lomi.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Oriental Lomi
Made with fresh round miki noodles, medium carrot, chopped savoy cabbage and chinese sausage — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Bring to a simmer the oil in a cooking pot.
- Once the oil gets hot, saute the onion and garlic. Make sure that the garlic do not get burnt.
- When the onion gets soft, add the pork. Cook until the color turns light brown.
- Put-in the Chinese sausage. Cook for 1 minute.
- Pour-in the chicken broth and water. Let boil. Cover and simmer for 30 minutes.
- Put-in the lomi noodles. Cook for 15 to 18 minutes.
- Add in the carrot. Cook for 5 minutes.
- Put-in the savoy cabbage and scallions. Stir. Cook for 3 minutes.
- Add the flour diluted in water. Yes, this is flour that we are using this time, although I know that most of us are used to cornstarch. Cook while stirring until the sauce thickens a bit.
- Put-in the egg. Quickly stir until the egg blends with the rest of the ingredients.
- Add salt and pepper to taste.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Oriental Lomi.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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