Panlasang Pinoy Special Pancit Canton

Method10 steps · about 1 hr 30 min

1. 1

   Step 1: Put the thinly sliced 1/4 lb raw pork liver in a snug bowl and cover with the listed 1 cup milk. Refrigerate at or below 40 F (4 C) for at least 1 hour. Meanwhile, start the pork stock and other preparation. Drain and discard the used milk, rinse the liver gently with cold water and pat dry. Keep refrigerated until its cooking step.

   Refrigerated liver soak · 60 minUses 1/4 lb raw pork liver, thinly sliced · 1 cup milk for soaking liver · Cold water, for rinsing the drained liver

2. 2

   Step 2: Bring the separate 4 cups pork-stock water to a boil in a pot. Add the 1/2 lb raw pork belly and 1 tsp stock salt. Cover and cook gently for about 45–60 minutes, until fork-tender and cooked through. Lift out the pork and slice into thin strips. Keep all the remaining pork stock in the pot.

   Tenderize pork for stock · 60 minUses 4 cups water for pork stock · 1/2 lb raw pork belly · 1 tsp salt for boiling pork

3. 3

   Step 3: Prepare the single 1/2 lb shrimp supply by removing its heads and shells and keeping the peeled flesh refrigerated. Add the reserved heads and shells to the pork stock and simmer for 2–3 minutes. Strain through a fine sieve, discarding all shell and head solids while collecting the stock.

   Simmer shrimp heads and shells · 3 minUses 1/2 lb raw shrimp, to peel; reserve heads and shells · Remaining pork stock

4. 4

   Step 4: Draw enough strained pork-and-shrimp stock into a bowl to make a smooth slurry and let that portion cool. Stir all the 2 tbsp cornstarch into the cooled portion until smooth. Keep the slurry and the rest of the strained stock for the wok.

   Uses Portion of strained stock to cool for slurry · 2 tbsp cornstarch, mixed into cooled prepared stock

5. 5

   Step 5: Just before the wok cooking, bring a separate pot of noodle water to a boil. Add all 21 oz dry pancit canton noodles and boil for about 2 minutes, until softened but still with some bite. Adjust only as the chosen noodle product needs. Drain well; the noodles will finish absorbing sauce in the wok.

   Preboil canton noodles · 2 minUses Water, enough to boil the noodles separately · 21 oz dry pancit canton flour-stick egg-wheat noodles

6. 6

   Step 6: Heat the 3 tbsp cooking oil in a large wok over medium-high heat. Sauté the minced garlic (6 cloves) until fragrant, then the sliced onion (1) until soft. Add all the sliced cooked pork, the 4 sliced kikiam pieces and the 2 sliced Chinese sausages. Sauté for 2 minutes, following the product directions for any additional cooking required.

   Sauté prepared pork and packaged proteins · 2 minUses 3 tbsp cooking oil · 6 cloves garlic, minced · 1 medium onion, sliced · All cooked pork-belly strips · 4 pieces kikiam, sliced diagonally · 2 Chinese sausages, sliced diagonally

7. 7

   Step 7: Add all the drained, rinsed liver slices and sauté for about 1 1/2 minutes. Continue cooking as needed until the liver is cooked through to 160 F (71 C); color alone is not the endpoint.

   Sauté liver · 2 minUses Sautéed pork, kikiam, sausage and aromatics · Milk-soaked, drained and rinsed raw liver

8. 8

   Step 8: Stir in the 3 tbsp oyster sauce to coat the proteins. Add the 2 cups cabbage, 1 cup beans cut into 2 inch pieces, julienned carrot (1) and sliced red bell pepper (1) and toss quickly. Add all the reserved peeled shrimp flesh, 2 tbsp soy sauce and 1 tsp sesame oil. Stir the slurry again and pour it in with all the remaining strained stock. Bring the mixture to a gentle boil, stirring to thicken the sauce smoothly.

   Uses Cooked liver and sautéed proteins with aromatics · 3 tbsp oyster sauce · 2 cups chopped cabbage · 1 cup long green beans, cut into 2 inch pieces · 1 medium carrot, julienned · 1 medium red bell pepper, sliced into strips · All reserved peeled shrimp flesh · 2 tbsp soy sauce

9. 9

   Step 9: Add the 1 Knorr Shrimp Cube and stir until dissolved. Cook for about 3 minutes, until the shrimp flesh is pearly or white and opaque and all the commercial proteins are fully cooked as their labels require.

   Finish shrimp in sauce · 3 minUses Shrimp, vegetables and cooked proteins in thickening stock sauce · 1 Knorr Shrimp Cube

10. 10

    Step 10: Add all the drained, preboiled pancit canton noodles and toss gently until they are evenly coated and have absorbed most of the sauce. Taste and season with the separate final salt and ground black pepper as needed. Transfer to a serving platter and top with all 12 ready-boiled, peeled quail eggs. Share among six people, with optional calamansi wedges alongside.

    Uses Cooked shrimp and proteins with vegetables in stock sauce · All preboiled drained pancit canton noodles · Salt, to taste for final seasoning · Ground black pepper, to taste · 12 boiled and peeled quail eggs · Calamansi wedges, to serve