Pork Lomi Recipe Panlasang Pinoy: Filipino-Style Braised Pork With Egg Noodles

This Filipino noodle dish brings comforting flavors to your table with its rich, savory broth and tender pork. I developed my version after falling in love with the one-pot simplicity during a Portland winter.

The secret lies in the perfect balance of soy sauce, garlic, and black pepper that infuses the pork and noodles. Traditional Filipino cooking shines through in every bite of this heartwarming creation.

You’ll achieve melt-in-your-mouth pork pieces and perfectly cooked egg noodles that soak up the flavorful sauce. The aroma alone will transport you to a Manila kitchen.

Serve piping hot with calamansi or lemon wedges for that authentic finishing touch. The dish comes together effortlessly in under an hour.

Ingredients for Pork Lomi Recipe Panlasang Pinoy

Rich broth, tender pork, and chewy noodles make this dish unforgettable. Most ingredients are pantry staples.

The pork shoulder is key here—look for well-marbled cuts at your local butcher or Asian grocery store. I’ve had great luck finding pre-cut pork for lomi at Seafood City or Filipino markets in Portland. If using dried egg noodles, soak them in warm water for 10 minutes before cooking to soften. Fresh noodles (like lomi or udon) are ideal but harder to find outside specialty stores.

No pork shoulder? Pork belly or ribs work too, though belly needs less cooking time. Swap oyster sauce for hoisin or more soy sauce in a pinch. Vegetarian? Mushrooms or tofu can replace pork—just adjust cooking time. For the broth, water with bouillon cubes works if you’re out of chicken broth. The cabbage can be swapped for Napa or bok choy (add them later to avoid mushiness).

Leftovers taste even better the next day once flavors meld. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Reheat gently on the stove with a splash of water or broth to loosen the sauce (don’t microwave—it dries out the noodles).

Step-by-Step Instructions for Pork Lomi with Egg Noodles

This method delivers rich, savory pork with perfectly tender noodles every time.

Step 1: Sear the Pork and Sauté Aromatics

Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear for 5-7 minutes until browned on all sides. I like to work in batches to avoid overcrowding the pan—this ensures each piece develops that deep, caramelized crust.

Remove the pork and set aside. In the same pot, add the 8 cloves garlic cloves and 1 whole yellow onion. Sauté for 2-3 minutes until the onion softens and the garlic turns light golden brown. The aroma should be incredibly fragrant at this point.

Step 2: Build the Braising Liquid

Return the seared pork to the pot. Pour in the 0.5 cup soy sauce, 2 tbsp oyster sauce, and 3 cups chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot—those are packed with flavor.

Add the 2 pieces bay leaves and 1 tsp ground black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 40-45 minutes until the pork is fork-tender. The sauce should thicken slightly and turn a rich, deep brown color.

Step 3: Add Vegetables and Noodles

Stir in the 2 whole carrots and 2 cups green cabbage. Cook for 5 minutes until the vegetables begin to soften. I always taste the broth at this stage and adjust with the 1 tsp salt if needed—remember, the soy and oyster sauces are already salty.

Add the 12 oz egg noodles and stir to submerge them in the liquid. If the mixture seems dry, add a splash of water or extra broth. Cook for 8-10 minutes until the noodles are tender and have absorbed most of the sauce.

Step 4: Finish and Serve

Once the noodles are cooked, remove the pot from the heat. Discard the bay leaves. Give everything a final stir—you want the noodles coated in that thick, glossy sauce and the pork distributed evenly throughout.

Transfer to a large serving bowl and garnish with the 0.5 cup green onions. Serve immediately with calamansi or lemon wedges on the side for a bright, citrusy finish. The noodles should be rich and savory, the pork melt-in-your-mouth tender, and the vegetables perfectly incorporated.

Wine and Beer Pairings for This Dish

Filipino Beer Pairings

For authentic pairing, reach for San Miguel Pale Pilsen—its crisp, light body cuts through the rich soy-based broth. The subtle malt sweetness complements the pork’s savory depth. I love how this classic Filipino beer enhances the dish’s traditional flavors. 🍺

Light Lager Options

Red Horse Beer offers a stronger malt profile that stands up to the bold flavors. The slightly higher alcohol content balances the hearty pork and noodles beautifully. Serve ice-cold for the best experience.

White Wine Choices

A chilled Riesling with its touch of sweetness and bright acidity works wonderfully. The wine’s citrus notes echo the calamansi garnish, creating perfect harmony with each bite.

Rosé Recommendations

Try a dry Provence rosé with its delicate berry and floral notes. The wine’s crisp finish cleanses your palate between mouthfuls of the rich, savory dish.

Non-Alcoholic Pairings

Calamansi juice or sparkling water with lemon provides refreshing contrast. The citrus acidity mirrors the dish’s finishing touch while keeping the meal light. I often serve these for family meals. ✨

Frequently Asked Questions