Lunch · 45 min · filipino

Thick Pork Lomi

If you like fresh miki noodles, you’ll love this Filipino lunch — 45 minutes from craving to table. The macros do the talking: 22g protein, 55g carbs, and 18g fat in every 500-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Fresh miki noodles
• 1/2 lb Pork belly
• 1/4 lb Chicken liver
• 3 Eggs
• 1/4 cup Cornstarch
• 6 cups Chicken broth
• 5 cloves Garlic
• 1 Onion
• 2 tbsp Fish sauce

Steps

1. Sear the pork belly slices until browned, 6 minutes; add the liver for the last 2 minutes and set both aside.
2. Soften the onion and garlic in the drippings, 4 minutes.
3. Pour in the broth and bring to a boil; add the fresh miki noodles and cook 5 minutes, until tender and the broth turns starchy.
4. Whisk the cornstarch with cold water and stir in; simmer 3 minutes, until the soup thickens to a silky, spoon-coating body.
5. Beat the eggs and drizzle in a thin stream while stirring — they set into golden ribbons.
6. Return the pork and liver; season with fish sauce.
7. Ladle into deep bowls and top with crushed chicharron and green onions. Lomi is Batangas in a bowl: thick, eggy, and deeply comforting.

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