Pancit Recipe

Method12 steps · about 55 min

1. 1

   Step 1: Sear the 1 1/2 lb raw pork-belly pieces in a large pan, turning until medium brown outside. Add the separate 1 1/2 cups pork water, bring to a boil and lower to a gentle simmer until fork-tender and cooked through. Add a little water only if needed while tenderizing. Continue until the watery liquid has evaporated and usable pork fat remains for frying.

   Uses 1 1/2 lb raw pork belly, cut into pieces · 1 1/2 cups water for pork · Additional water, only if the pork needs it while tenderizing

   
2. 2

   Step 2: Lift out the tender pork and set aside. In the rendered pork fat, fry the 8 oz squid balls and 8 oz sliced kikiam for about 2–2 1/2 minutes, until browned and cooked as their product directions require. Drain them and set aside. Collect the remaining pork fat separately for the following measured draws.

   Brown squid balls and kikiam · 3 minUses Tender pork belly and rendered frying fat · 8 oz squid balls · 8 oz kikiam, sliced

3. 3

   Step 3: Measure about 2 tbsp of the recovered pork fat into the pan. Add both sliced bell peppers, the 2 julienned carrots and the chopped cabbage (1 head) head. Sauté for 2 minutes, until slightly softened but still firm. Lift the vegetables out and set them aside.

   Sauté vegetables · 2 minUses About 2 tbsp recovered pork fat · 1 red bell pepper, sliced into strips · 1 green bell pepper, sliced into strips · 2 carrots, julienned · 1 head cabbage, chopped

   
4. 4

   Step 4: Measure a separate 3 tbsp from the recovered pork fat into a clean pan. Add the 3 sliced Chinese sausages and sauté for 30 seconds to flavor the fat. Add the sliced onion (1) and chopped garlic (8 cloves) and continue until the onion softens.

   Flavor fat with sausage · 1 minUses 3 tbsp recovered pork fat · 3 Chinese sausages, thinly sliced · 1 onion, thinly sliced · 8 cloves garlic, chopped

5. 5

   Step 5: Pour in the 1/2 cup soy sauce, 1/4 cup oyster sauce and separate 6 cups noodle-sauce water. Bring to a boil, then lower the heat to a gentle simmer. Make sure the Chinese sausage is fully cooked according to its product directions before adding the noodles.

   Uses Chinese sausage and softened aromatics in measured pork fat · 1/2 cup soy sauce · 1/4 cup oyster sauce · 6 cups water for noodle sauce

6. 6

   Step 6: Add both Maggi Magic Chicken Cubes (2) and stir until completely dissolved in the sauce.

   Uses Simmering noodle sauce with cooked sausage · 2 Maggi Magic Chicken Cubes

7. 7

   Step 7: Add all 800 g dry egg noodles and cook gently in the hot sauce for about 2 minutes, tossing occasionally with tongs. Continue only as needed for the chosen dry noodle product to become tender and evenly coated.

   Soften dry egg noodles · 2 minUses Hot seasoned sauce with sausage and aromatics · 800 g dry egg noodles

8. 8

   Step 8: Season the noodles with the measured 1/2 tsp ground black pepper.

   Uses Softened noodles in sauce · 1/2 tsp ground black pepper

9. 9

   Step 9: In a separate bowl, stir the 2 tbsp cornstarch into its own 1/4 cup water until smooth. Pour this slurry into the hot noodle mixture while tossing gently. Continue gentle cooking until the sauce thickens smoothly and clings to the noodles.

   Uses Pepper-seasoned noodles in hot sauce · 2 tbsp cornstarch · 1/4 cup water for cornstarch slurry

10. 10

    Step 10: Return all the reserved tender pork, fried squid balls and fried kikiam to the noodles. The Chinese sausage is already in the sauce. Toss gently until the cooked proteins are evenly distributed and hot throughout.

    Uses Noodles in thickened sauce with Chinese sausage · Reserved tender pork belly · Fried squid balls and kikiam

11. 11

    Step 11: Fold in all the reserved sautéed vegetables and toss gently until evenly distributed and heated through, keeping their texture.

    Uses Sauced noodles with all cooked proteins · Reserved sautéed peppers, carrots and cabbage

    
12. 12

    Step 12: Transfer the finished pancit to a serving plate. Share the complete batch hot among eight people; keep any unused recovered pork fat separate.

    Uses Finished saucy egg-noodle pancit