Lechon Lomi

Ingredients

• 227 g (½ lb)lechon (roasted pork), chopped
• 454 g (1 lb)flat miki noodles
• 1½ tablespoonsfish sauce
• 1 tablespoonsoy sauce
• 1beef stock cube or 3 teaspoons beef stock powder
• 1egg, beaten
• 1 teaspoongarlic, minced
• 1 mediumyellow onion, minced
• 3 tablespoons cornflour, diluted in 3 tablespoons watercornflour
• ½ teaspoonground black pepper
• 1.44 litres (6 cups)water
• 2 tablespoonscooking oil

Instructions

1. 1

   Heat the oil

   Heat the cooking oil in a wide cooking pot.

2. 2

   Cook the aromatics

   Add the garlic and onion and sauté them.

3. 3

   Add the lechon

   Add the lechon and beef stock cube or powder. Cook for 5 minutes.

4. 4

   Simmer the broth

   Pour in the water, bring it to the boil, then simmer for 30 minutes.

5. 5

   Season the broth

   Add the soy sauce and fish sauce, then stir.

6. 6

   Thicken the soup

   Stir in the diluted cornflour.

7. 7

   Stir in the egg

   Pour in the beaten egg, stirring continuously until it is well incorporated.

8. 8

   Cook the noodles

   Add the noodles and ground black pepper. Stir, then cook over low to medium heat for 5–8 minutes.

9. 9

   Transfer to a bowl

   Transfer the soup to a serving bowl.

10. 10

    Serve the soup

    Serve and enjoy.

What is lechon lomi?

Lomi is a Filipino noodle soup known for thick noodles and a substantial, often thickened broth. This version uses lechon, or roasted pig, for a savoury pork base.

The recipe combines stock, fish sauce and soy sauce, then finishes the broth with cornflour and beaten egg. That gives the noodles a rich, coating texture rather than a thin, clear soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 15g protein, 27g carbs, 13g fat.

The noodles and cornflour provide most of the carbohydrates, while lechon contributes much of the protein and fat; the cooking oil adds further fat. Fish sauce, soy sauce and beef stock are the main sources of sodium. For a more balanced plate, serve a smaller bowl with a generous side of vegetables.

The lechon and noodles

Lechon: Chopped roasted pork brings seasoning and a browned, roasted flavour to the pot. Cut it into bite-sized pieces so it is easy to eat alongside the noodles.

Miki noodles: Flat miki are thick, chewy noodles suited to a robust soup. Check the packet before cooking, as fresh and dried noodles can need different handling.

Build the broth gradually

Aromatics: Sauté the garlic and onion first to soften them and bring out their aroma before adding the pork.

Seasoning: Fish sauce, soy sauce and beef stock all add saltiness and savoury depth. Stir them into the simmered broth, then taste before adding any extra seasoning.

Thickening and egg

Cornflour: Stir the diluted cornflour before pouring it in, as it can settle in the bowl. Add it to the broth while stirring so it thickens evenly.

Egg: Pour the beaten egg in gradually while stirring continuously. This disperses it through the hot broth instead of leaving it in one large lump.

Check the noodles for doneness

Timing: Cook the noodles over low to medium heat for 5–8 minutes, as directed, and check them near the end of that range. The soup is ready when the noodles are tender but still hold their shape.

Texture: The broth should cling lightly to the noodles. If the soup thickens further as it stands, loosen it with a little water when reheating.

Serve it hot

Lomi is filling enough to serve as a meal in a bowl. A crisp, simply dressed salad or steamed vegetables make a fresh contrast to the rich pork and thick broth.

Serve soon after cooking for the best noodle texture, since the noodles continue to absorb liquid as they sit.

Recipe notes & tips

• Use a wide pot so the lechon and aromatics have room to cook evenly.
• Mix the cornflour and water thoroughly just before adding them.
• Stir continuously as you pour in the beaten egg for an even finish.
• Check the noodle packet for any preparation instructions before adding the miki.
• Taste the broth after adding the sauces before deciding whether it needs more seasoning.

Variations

• Add spring onions: Scatter sliced spring onions over each bowl just before serving.
• Add vegetables: Stir in sliced cabbage during the final minutes of cooking.
• Use leftover roast pork: Chop cooked roast pork into bite-sized pieces in place of lechon.
• Adjust the broth: Add a little more water if you prefer a looser soup.
• Add chilli: Serve with sliced fresh chilli for a hotter bowl.

Common mistakes to avoid

• Adding dry cornflour: Mix it with the water first so it thickens the soup without dry pockets.
• Pouring in the egg all at once: Add it gradually while stirring to distribute it through the broth.
• Overcooking the noodles: Check them during the 5–8 minute cooking time so they do not turn too soft.
• Leaving the soup unstirred: Stir after adding the sauces and thickener to keep the broth consistent.
• Seasoning too early: Taste after the fish sauce, soy sauce and stock have been added, since they all bring salt.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan, stirring and adding a splash of water if the noodles have absorbed much of the broth.

Frequently asked questions