Pork Lomi Recipe Panlasang Pinoy: Filipino-Style Noodle Stew With Tender Pork

This Filipino-style noodle stew brings the comforting flavors of Panlasang Pinoy to your kitchen table. I discovered this dish while exploring Pacific Northwest food markets, and its rich, savory broth immediately won me over.

The secret lies in slow-cooking tender pork until it melts in your mouth, then pairing it with thick egg noodles that soak up the flavorful sauce. Traditional versions often include hard-boiled eggs and liver, but this recipe keeps it simple.

What emerges is a hearty bowl with tender pork pieces, springy noodles, and a deeply savory broth that warms you from the inside out. The texture contrast between the meat and noodles makes every bite satisfying.

Perfect for chilly Portland evenings or whenever you need a taste of Filipino comfort food. Here’s how to make this classic dish at home.

Ingredients for Pork Lomi Recipe Panlasang Pinoy

Thick noodles, tender pork, and rich broth make this comforting bowl sing.

The pork is what makes this dish. Pork shoulder is ideal—it’s fatty enough to stay juicy through the long simmer (bonus: it’s cheap). Asian markets often have pre-cut stew meat, which saves time. If you’re at a regular grocery, look for well-marbled pieces. The noodles matter too—thick egg noodles soak up the broth beautifully. Trader Joe’s has great fresh ones, but dried works in a pinch.

No oyster sauce? Substitute hoisin or soy sauce plus a pinch of sugar. Want extra richness? Add a splash of fish sauce (or skip it for a milder flavor). The cabbage can be swapped for bok choy or Napa. If you’re missing green onions, cilantro or parsley add a fresh finish. Hard-boiled eggs are traditional but optional—tofu cubes work for a vegetarian twist (though this isn’t that).

This stew tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Store noodles separately if freezing to avoid mushiness. Reheat gently on the stove—microwaving can make the pork tough.

Step-by-Step Instructions for Filipino-Style Noodle Stew With Tender Pork

Here’s how to build layers of flavor that make this dish unforgettable.

Step 1: Sear and Brown the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat until it shimmers. Add the 1.5 lb pork shoulder pieces and cook undisturbed for 3-4 minutes until deeply browned on one side.

Flip and repeat on all sides. You’ll know it’s ready when the pork releases easily from the pot and has developed a rich, caramelized crust. This searing step locks in juices and creates a flavor foundation for the stew. Remove the pork and set aside.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the 6 cloves garlic cloves and 1 whole yellow onion. Sauté for 2-3 minutes until the onion becomes translucent and the garlic turns fragrant and just begins to color.

Pour in the 0.5 cup soy sauce and 3 tbsp oyster sauce, scraping up all the browned bits from the bottom. Add the pork back to the pot along with the 4 cups chicken broth and 1 tsp black pepper. Bring to a gentle boil, then reduce heat to medium-low.

Step 3: Simmer Pork Until Tender and Add Vegetables

Cover and simmer for 45-50 minutes until the pork is fork-tender. I check by piercing a piece with a fork—it should slide in with almost no resistance. This slow cooking transforms the pork shoulder into melt-in-your-mouth tenderness.

Add the 2 whole carrots and 2 cups green cabbage, then cook for another 8-10 minutes until the carrots are tender but still hold their shape. The cabbage should be vibrant and just wilted, not mushy.

Step 4: Add Noodles and Thicken the Stew

Stir in the 8 oz egg noodles and cook for 5-7 minutes until they’re al dente. Meanwhile, mix the 2 tbsp cornstarch with 2 tbsp water to create a slurry. Stir this into the stew and simmer for 2-3 minutes until the broth thickens to a rich, gravy-like consistency.

Taste and adjust seasoning if needed. The sauce should coat the back of a spoon but still flow easily. The noodles will continue to absorb liquid as it sits, so aim for slightly thinner than your final preference.

Step 5: Finish and Serve with Garnishes

Remove from heat and let the stew rest for 5 minutes. This allows the flavors to meld together. Ladle into bowls and top each serving with halves of the 4 whole hard-boiled eggs and a sprinkle of the sliced 4 whole green onions.

The eggs add a creamy contrast to the rich stew, while the green onions provide a fresh, crisp finish. Serve immediately while hot—the noodles will continue to soak up the delicious broth as it sits, so don’t wait too long to dig in.

Pro Cooking Tips for pork lomi recipe panlasang pinoy

Perfect Pork Searing

Don’t rush the browning step—this is where the magic happens. I use a heavy-bottomed Dutch oven to ensure even heat distribution. Pat the 1.5 lb pork shoulder completely dry first, then sear in 2 tbsp vegetable oil until it develops a deep mahogany crust on all sides. 🔥

Layering Flavors Right

After removing the pork, those browned bits stuck to the pot are pure flavor. Deglaze with 0.5 cup soy sauce and 3 tbsp oyster sauce, scraping aggressively with a wooden spoon. This step builds the rich, savory base that defines this dish.

Low and Slow Wins

Simmer the pork covered for 45-50 minutes at medium-low heat. I check doneness by piercing with a fork—it should slide in effortlessly. Resist the urge to boil; gentle simmering keeps the meat juicy and tender.

Noodle Timing Trick

Add the 8 oz egg noodles only after the pork is fully tender. They’ll cook in 5-7 minutes while soaking up the flavorful broth. Test a noodle at 5 minutes—it should be chewy but not mushy.

Thickening Like a Pro

Mix 2 tbsp cornstarch with 2 tbsp cold water before adding to the stew. Stir constantly while simmering for 2-3 minutes until the broth coats the back of a spoon. This prevents lumps and ensures a silky texture. 💡

Rest for Best Results

Let the stew rest off heat for 5 minutes before serving. This allows the flavors to meld and the noodles to fully absorb the sauce. I learned this trick from my Portland farmers market friends—it makes all the difference.

Frequently Asked Questions