Pancit Lomi Recipe


  • 1 lb miki noodles
  • 3 cloves garlic, crushed and minced
  • 1 medium onion, minced
  • 1/4 lb cooked Kikiam (quekiam), sliced
  • 1/4 lb pork, sliced into thin strips
  • 6 to 8 pieces cooked meatballs
  • 3 tablespoons cassava flour diluted in 3 tablespoons water
  • 1/4 lb ham, chopped
  • 1/4 lb pig’s liver, sliced
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ground black pepper
  • 6 cups pork or beef broth
  • 1 cup chicharon (pork cracklings or pork rinds), pounded
  • 1 piece raw egg, beaten
  • 2 tablespoons onion leeks or scallions, chopped (optional)
  • 2 to 3 pieces hard boiled eggs (optional)
  • 2 tablespoons cooking oil

Pancit Lomi Recipe

  1. Heat a cooking pot then pour-in cooking oil.
  2. When the oil is hot enough, sauté the garlic and onions.
  3. Put-in the sliced pork and cook until the color turns medium brown.
  4. Add-in the ham and liver then cook for 2 minutes.
  5. Add fish sauce and soy sauce then stir.
  6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
  7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
  8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
  9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
  10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
  11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
  12. Serve hot. Share and enjoy!

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