Chili Garlic Pork Pancit Canton

By Panlasang Pinoy

Ingredients

500 grams flour stick noodles (pancit canton)
3/4 lbs pork belly (thinly sliced)
12 pieces long green beans (sliced diagonally)
2 pieces carrots (medium, julienned)
1 pieces cabbage (1 head, chopped)
1/2 cup flat-leaf parsley (chopped)
1/2 cup onion leeks (thinly sliced, white and green parts separated)
1 pieces red bell pepper (large, julienned)
2 pieces onions (sliced)
1/4 cup garlic (minced)
3 tablespoons chili garlic oil (including the chili solids)
3 tablespoons soy sauce
2 tablespoons oyster sauce
8 grams MAGGI Magic Sarap
3 cups chicken broth
1 1/2 cups water
1/2 cup cooking oil (for toasting the garlic)
ground black pepper (to taste)

Prep Time20mins
Cook Time40mins
Servings8

Instructions

Heat 1/2 cup cooking oil in a pan over medium-low heat. Add the minced garlic and cook, stirring frequently, until golden brown. Immediately strain the garlic from the oil. Set the toasted garlic and the garlic-infused oil aside separately.

Prepare an ice bath by combining 4 cups of ice and 6 cups of water in a large bowl. Set aside.

Bring 12 cups of water to a boil in a large cooking pot.

Blanch the long green beans, carrots, and cabbage in batches for 35 to 50 seconds. Immediately transfer the vegetables to the ice bath to stop the cooking. After 2 minutes, drain thoroughly and set aside.

Heat 3 tablespoons of the reserved garlic-infused oil in a large wok or cooking pot.

Add the pork belly and sauté for 4 to 5 minutes, or until lightly browned. Pour in 1 1/2 cups water and bring to a boil. Continue simmering until the water evaporates completely and some of the pork fat renders.

Add the sliced onions and the white parts of the onion leeks. Sauté until softened.

Add the chili garlic oil, including the chili solids. Stir-fry over medium heat for 30 seconds to release its aroma.

Pour in the soy sauce and oyster sauce. Stir until well combined with the pork.

Add the chicken broth and bring to a boil. Continue cooking for 5 to 10 minutes, or until the pork belly is tender.

Add the flour stick noodles. Gently toss until they soften and absorb the seasoned broth. Add a little hot water or additional chicken broth as needed so the noodles cook evenly without drying out.

Sprinkle in the MAGGI Magic Sarap. Toss until evenly distributed throughout the noodles.

Add the chopped parsley, the green parts of the onion leeks, the julienned red bell pepper, and about three-fourths of the toasted garlic. Toss gently to combine.

Season with ground black pepper. Return the blanched vegetables to the wok and toss everything together. Continue cooking for 1 to 2 minutes, or until the vegetables are heated through and evenly distributed.

Transfer the pancit canton to a serving platter. Sprinkle the remaining toasted garlic on top. Drizzle with a little of the reserved garlic-infused oil or additional chili garlic oil, if desired. Share and enjoy!