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How to cook: Pancit Lomi

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    Source: feastasia.casaveneracion.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsCopper, Fluorine, Chromium, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 250 g. of pancit miki, boiled and rinsed (see instructions )

    2. 300 g. of pork belly, boiled and cut into half-inch cubes

    3. 100 g. of commercial kikiam, sliced and lightly fried

    4. 50 to 75 g. of pork liver, sliced thinly

    5. 4 cloves of garlic, minced

    6. 1 onion, thinly sliced

    7. 1 to 2 carrots, thinly sliced

    8. 1/4 of a head of white cabbage, shredded

    9. 4 to 6 c. of chicken or pork broth

    10. 2 eggs, beaten

    11. patis (fish sauce), to taste

    12. freshly ground black pepper

    13. 2 tbsps. of cooking oil

    Instructions Jump to Ingredients ↑

    1. Heat the cooking oil in a pot. Add the onion and garlic and saute until fragrant, about two minutes.

    2. Pour in the broth. Bring to the boil.

    3. Add the carrot slices, kikiam, pork and liver. Bring to the boil.

    4. Add the cabbage and noodles. Bring to the boil, cover and simmer for five to 10 minutes. Simmering will soften the cabbage and allow the noodles to release some of the starch into the broth and thicken it slightly.

    5. Season with patis and pepper. With the heat off, slowly pour in the beaten eggs in a thin stream. Allow to set slightly then stir through the pot.

    6. If you like your liver just done, add the slices during the last few minutes of cooking.

    7. Serve the pancit lomi piping hot.

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