Homestyle Pancit Lomi

Ingredients

• 250g (8.8 oz) pork belly, sliced 250g (8.8 oz) pork belly, sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 200g (7 oz) egg noodles 200g (7 oz) egg noodles
• 4 cups (950ml) pork broth 4 cups (950ml) pork broth
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 cabbage, shredded 1 cabbage, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Calamansi wedges, for serving Calamansi wedges, for serving
• Spring onions, chopped, for garnish Spring onions, chopped, for garnish
• Fried garlic, for garnish Fried garlic, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the cooking oil in a large pot over medium heat. Sauté the garlic and onion until fragrant.
2. 2.
   Add the pork belly and cook until browned. Then, add the shrimp and squid, and cook until they turn pink and opaque.
3. 3.
   Pour in the pork broth and bring it to a boil. Reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld.
4. 4.
   Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
5. 5.
   Add the carrots and cabbage to the pot and cook for 5 minutes until they are slightly tender.
6. 6.
   Stir in the soy sauce, vinegar, fish sauce, and black pepper. Adjust the seasoning according to your taste.
7. 7.
   Add the cooked egg noodles to the pot and mix well with the broth and vegetables. Simmer for an additional 5 minutes to allow the flavors to blend.
8. 8.
   Serve the Homestyle Pancit Lomi hot, garnished with calamansi wedges, chopped spring onions, and fried garlic.

Treat your ingredients with care...

• Pork belly — For a richer flavor, you can marinate the pork belly with soy sauce, garlic, and black pepper for 30 minutes before cooking.
• Shrimp and squid — Make sure to cook them just until they are cooked through to avoid overcooking and making them tough.
• Egg noodles — Cook the noodles al dente to maintain their chewy texture.

Tips & Tricks

• To add more depth of flavor to the broth, you can add a small piece of ginger and a few pieces of star anise while simmering the pork bones.
• Customize the vegetables according to your preference. You can add bell peppers, mushrooms, or snap peas for extra crunch and color.
• For a spicier kick, you can add a few slices of red chili pepper or a drizzle of chili oil before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to prevent the noodles from drying out.
• Feel free to adjust the seasoning according to your taste preferences. Add more soy sauce for saltiness, vinegar for tanginess, or fish sauce for umami richness.

Serving advice

Serve the Homestyle Pancit Lomi hot in individual bowls. Squeeze calamansi juice over the soup just before eating to add a citrusy tang. Enjoy it with a side of crispy fried garlic and chopped spring onions for added flavor and texture.

Presentation advice

To enhance the presentation, arrange the cooked noodles neatly in the center of the bowl and ladle the broth and ingredients over them. Garnish with a sprinkle of fried garlic and a few slices of calamansi on the side. The vibrant colors of the vegetables and the aroma of the dish will make it visually appealing.