Pancit Lomi Recipe

INGREDIENTS:

• 1 lb miki noodles
• 3 cloves garlic, crushed and minced

• 1 medium onion, minced
• 1/4 lb cooked Kikiam (quekiam), sliced
• 1/4 lb pork, sliced into thin strips
• 6 to 8 pieces cooked meatballs
• 3 tablespoons cassava flour diluted in 3 tablespoons water
• 1/4 lb ham, chopped
• 1/4 lb pig’s liver, sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 6 cups pork or beef broth
• 1 cup chicharon (pork cracklings or pork rinds), pounded
• 1 piece raw egg, beaten
• 2 tablespoons onion leeks or scallions, chopped (optional)
• 2 to 3 pieces hard boiled eggs (optional)
• 2 tablespoons cooking oil

INSTRUCTIONS:

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot enough, sauté the garlic and onions.
3. Put-in the sliced pork and cook until the color turns medium brown.
4. Add-in the ham and liver then cook for 2 minutes.
5. Add fish sauce and soy sauce then stir.
6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
12. Serve hot. Share and enjoy!

Source:JV PACOIN FOOD TRIP

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