Pancit Lomi

(pic:credit to owner)

Ingredients

 1 lb miki noodles

 3 cloves garlic, crushed and minced

 1 medium onion, minced

 1/4 lb cooked Kikiam, 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 , pounded

 1 piece raw egg, beaten

 2 tablespoons onion scallions, chopped (optional)

 2 to 3 pieces hard boiled eggs (optional)

 2 tablespoons cooking oil

Cooking Procedure
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 scallion.