No Filipino party is complete without the crowd-favorite pancit.
Other than being the dish that everyone looks forward to eating at special events, it is also a delicious treat that can be eaten at any time of the day. It can be eaten alone as it is, as a side dish, or with a side dish. There are also many ways to cook pancit, and it can differ from province to province. You could soak the noodles beforehand to make the cooking process faster, or similar to what is done in Pancit Puti, you can cook the noodles directly in the broth to soak in all the flavors.
Ingredients:
For Boiling:
– 1 slab Premium Choice Pork Belly
– ½ Chicken
– 2 whole Onions Chopped
– 5 cloves Garlic
– ¼ cup Fish Sauce
– 1 pc Maggi Magic Chicken
– Salt and Pepper
For Frying:
– Pork Belly
– Squid Ball
– Kikiam
For Sautéing:
– 5 cloves Garlic Minced
– 1 pc Onion Minced
– 1 stalk Celery Chopped
– 1 cup Boiled Pork Chopped
– 1 cup Sherred Chicken Boiled
– 1 pc Chorizo Bilbao Chopped
– ½ cup Dried Shiitake Mushroom
– ¼ cup Dried Shrimp
– Season with salt
– 1 pc Carrot Julienned
– ½ pup Snow peas (Chicharo)
– ½ pc Cabbage Sliced
Add the stock:
– 1 pack Bihon
– 2 tbsp Fish Sauce
– ½ cup Squid Ball
– ½ cup Kikiam
– ¼ cup Sesame Oil
– White Pepper, to taste
Toppings:
– Lechon Kawali
– Boiled Egg
Garnish:
– Spring Onion
– Fried Garlic
Procedure:
For boiling:
1. In a large pot, add the slab of pork belly, half chicken, chopped onions, cloves of garlic, fish sauce, Maggi Magic Chicken, salt, and pepper.
2. Fill the pot with enough water to cover the ingredients.
3. Bring the pot to a boil over medium-high heat.
4. Once it starts to boil, lower the hear and let it simmer for about 1 to 1.5 hours, or until the meat is tender and cooked through.
5. Once cooked, remove the pork belly and chicken from the pot. Set aside.
For frying:
1. In a frying pan on medium heat, fry the pork belly until it is crispy and cooked through. Remove from heat and let it rest.
For sautéing:
1. In a separate pan on medium heat, sauté the minced garlic and onion until fragrant.
2. Add the chopped celery, boiled pork, shredded chicken, chopped Chorizo Bilbao, dried shiitake mushroom, and dried shrimp. Sauté for a few minutes until the ingredients are heated through.
3. Season with salt and pepper. Add the julienned carrots and set aside.
4. In the same pan, sauté the snow peas (chicharo) and sliced cabbage to the pan. Cook until the vegetables are tender-crispy. Season with salt, then set aside.
5. Once the vegetables are cooked, add the reserved stock from boiling the pork belly and chicken to the pan. Let it simmer for a few minutes to meld the flavors together. Season with fish sauce.
6. Add the pancit bihon noodles to the simmering stock. Cook until they become soft and they have absorbed most of the liquid. Make sure to stir occasionally.
7. When the noodles have absorbed the stock, add half of your cooked vegetables and continue to stir. Season with white pepper.
Pancit is a dish that has evolved through the years based on the circumstances of the area and the availability of the ingredients. Among all the pancit dishes, what is your favorite? Share your thoughts in the comments down below.