Pancit Recipe

By Panlasang Pinoy

Ingredients

800 grams egg noodles
2 pieces Maggi Magic Chicken Cubes
1 ½ lbs. pork belly
8 ounces squid balls
8 ounces kikiam
3 pieces Chinese sausage
1 ½ cups water
8 cloves garlic
1 onion (sliced thinly)
Salt and ground black pepper to taste
1 head cabbage (chopped)
1 red bell pepper (sliced into strips)
1 green bell pepper (sliced into strips)
2 carrots (julienned)
½ cup soy sauce
¼ cup oyster sauce
6 cups water
2 tablespoons cornstarch

Prep Time25mins
Cook Time30mins

Instructions

Sear the pork belly until the outer part turns medium brown. Pour 1 ½ cups of water. Let boil. Simmer until the pork tenderizes and enough fat gets rendered.

Remove the pork from the pan. Using the rendered fat, pan-fry the Chinese sausage, squid balls, and kikiam for 2 to 2 ½ minutes. Remove from the pan. Set aside.

Sauté the bell peppers, carrots, and cabbage. Continue sautéing for 2 minutes. Remove from the pan. Set aside.

Sauté the garlic and onion. Once the onion softens, add water, soy sauce, and oyster sauce. Let boil. Adjust the heat to the lowest setting.

Add Maggi Magic Chicken Cubes. Stir.

Add the egg noodles. Toss. Cook for 2 minutes while occasionally tossing the noodles. (see notes below)

Combine ¼ cup water with 2 tablespoons of cornstarch. Stir and pour the mixture into the pan. Toss. (see notes below)

Add back the pork, Chinese sausage, squid balls, and kikiam. Toss until well distributed.

Add the sauteed vegetables. Toss.

Season with salt and ground black pepper.

Transfer to a serving plate. Serve. Share and enjoy!