pancit batil patong

Ingredients

• 250 g. fresh Miki noodles

• 100 g. Pork Belly

• 100 g. Carabao beef or carabeef minced

• 50 g. bean sprouts

• ½ onion chopped

• ¼ cup soy sauce

• 2 cups of chicken stock

• 4 cloves of garlic chopped

• 2 eggs

• 100 grams Lechon Kawali small cubed

• ¼ head Cabbage sliced

• Canola Oil

• Black pepper

• Calamansi

• Fish Sauce

• Spring Onions sliced

Instructions

Pancit :

• On a hot wok, pour oil. Add the minced carabeef and stir fry until brown. Set aside.

• On high heat, add the pork pieces into the pan and cook until all sides are brown. Once all sides are brown, lower the heat to medium.

• Add half of the chopped garlic and onion. Sauté for one minute.

• Add the fresh Miki noodles followed by a cup of of chicken stock.

• Pour soy sauce and stir well.

• Slowly add the remaining chicken stock and continue to stir for five more minutes.

• Add fish sauce if necessary.

• Stir in the bean sprouts.

• After two to three minutes, remove the noodles from the pan and place on a serving plate.

• On the same pan, sauté the remaining garlic and onions.

• Add the cabbage and stir fry for two minutes. Season with fish sauce and pepper if necessary.

• Remove from pan and then place on top of the noodles.

• Top the noodles with the minced beef cooked earlier.

• Spread the Lechon Kawali on top of the beef

Batil :

• Beat an egg with fork, just enough to blend the egg white and yolk.

• On low heat, add one cup of the pancit’s soup on a pan and add half of the beaten egg. Stir well.

• Remove the egg drop soup or Batil from the pan and serve with pancit.

Patong :

• Poach an egg, place on top of pancit.

• Squeeze 1pc. calamansi on top

• Garnish with sliced spring onions

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