Best Pancit Cabagan
A pancit version from Isabela, Philippines. It comes in various styles, either saucy or stir-fry. It is perfect served with slices of egg on top or lechon.
Servings 4 people
Calories 732kcal
Cost $5-20
Ingredients
- 1 kg Miki thin version
- 3 pcs White onion 2 pcs; cut into rounds, 1 pc; chopped
- 4 cloves Garlic crushed into pieces
- 1 pc Carrot big and cut into strips
- 1 teaspoon Oyster sauce
- 5 cups Pork broth
- 2 pcs Eggs hard-boiled
- 1 teaspoon Soy sauce
- ½ teaspoon Ground black pepper
- 1 cup Baguio leeks cut into thin rounds
- 1 cup Chicharong Baboy cracked
- ½ kg Pork belly cut into small cubes
- 2 tablespoon Oil
Instructions
- Heat oil in a large pan, saute garlic until golden brown, add onion and saute until softened.
- Now add the pork belly and season it with soy sauce and ground black pepper, and then pour 2 cups of pork broth into the pan. Boil for 30 minutes.
- After 30 minutes, transfer the pork belly into a bowl. Set aside.
- Toss in oyster sauce and carrot then pour the remaining broth into the pan. Boil for 5 minutes.
- After 5 minutes, add the miki noodles, stir and boil for 5 minutes.
- After 5 minutes, transfer the pancit onto a wide serving bowl, sprinkle it with Baguio leeks, cracked chicharong baboy, round onions, and sliced egg.
- Serve hot and enjoy!