Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
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. Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Pork 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.
Pork Lomi
Made with pork belly, knorr pork cube, fresh noodles and chorizo de bilbao — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Boil 5 cups water in a cooking pot. Add pork belly. Cover and continue to boil between low to medium heat for 30 minutes. Remove the pork from the pot and slice into thin pieces. Save the pork stock.
- Heat oil on a clean cooking pot. Sauté garlic and onion.
- Once the onion softens, add chorizo. Sauté for 2 minutes.
- Add the sliced boiled pork. Sauté for 1 minute.
- Pour pork stock into the pot and add 1 to 2 cups water. Let boil.
- Add Knorr Pork Cube. Stir. Cover the pot and cook for 10 minutes.
- Add in carrots, cabbage, and fresh noodles. Stir. Cover and cook for 8 minutes.
- Combine cornstarch and ½ cup water. Stir until well blended. Pour the mixture into the pot and stir thoroughly until the soup thickens.
- Crack a piece of egg into the pot. Stir until well distributed.
- Season with salt and ground black pepper.
- Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
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.
Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Pork 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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