Lechon Lomi is a version of pancit lomi that makes use of roasted pork which is popularly known in the Philippines as Lechon. Unlike our previous lomi recipe, this one is less complex in terms of ingredients and preparation, but it has same good comforting taste.
Lechon has been the centerpiece of the dining table in most Filipino gatherings and special occasions. From what I recall, lechon is the national food of the Philippines. Seldom will there be a very special occasion without serving either lechong baboy or baka – even lechon manok, at the least.
This Lechon Lomi came about because I had lots of lechon leftovers. I converted most of the leftovers to Lechon Paksiw, but there are still a few pounds sitting in the fridge. I think that the outcome of this recipe is promising. I enjoyed the bowl of Lechon Lomi, but I tried to control my intake since this is has a high fat and cholesterol content. I am saying this to remind you that good food should be enjoyed in moderation.
Try this Lechon Lomi recipe. Let me know what you think.
- 1/2 lb. lechon roasted pig meat, chopped
- 1 lb. flat miki noodles
- 1 1/2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 piece beef cube or 3 teaspoons beef powder
- 1 piece raw egg beaten
- 1 teaspoon minced garlic
- 1 medium yellow onion minced
- 3 tablespoons cornstarch diluted in 3 tablespoons water
- 1/2 teaspoon ground black pepper
- 6 cups water
- 2 tablespoons cooking oil
- Cooking Procedure
- Heat the oil in a wide cooking pot.
- Sauté the garlic and onion
- Put-in the lechon and beef cube or powder. Cook for 5 minutes.
- Pour-in water. Let boil and simmer for 30 minutes.
- Add the soy sauce and fish sauce. Stir.
- Add the diluted cornstarch. Stir.
- Pour in the egg. Stir continuously until well incorporated.
- Put-in the noodles and ground black pepper. Stir and then cook in low to medium heat for 5 to 8 minutes.
- Transfer to as serving bowl.
- Serve. Share and enjoy!