Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated flavor.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist. Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in 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.
Lomi
Made with miki noodles, garlic, medium onion and lb cooked kikiam — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat a cooking pot then pour-in cooking oil.
- When the oil is hot enough, sauté the garlic and onions.
- Put-in the sliced pork and cook until the color turns medium brown.
- Add-in the ham and liver then cook for 2 minutes.
- Add fish sauce and soy sauce then stir.
- Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
- Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
- Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
- Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
- Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
- Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
- Serve hot.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated flavor.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in 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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