Pancit Canton

Finally, we have made it through another icy winter storm, and now we are recovering from cabin fever. First thing in my mind is to have pancit canton.

Pancit for Filipinos is one in a million dish, everywhere in this world if you are Pinoy you can’t deny pancit. Dozens variation of pancit but pancit canton after bihon is widely prepared by many Pinoys.

In the region where I grew up, pancit bato is popular served. I love it, especially if prepared by my Lola (Grandma).

Well, being said about pancit here is my pancit canton recipe and the way of preparations adapt from my loving Lola.

Ingredients:

10 oz. pancit canton noodles

250 g pork belly, sliced

2 pcs fried tofu, sliced

3 Tbsp. olive oil

2 cloves garlic, minced

2 cups chicken broth

½ cup onion, finely sliced

½ cup chopped celery stalks

1 ½ cup shredded cabbage

1 cup chopped choy sum

1 carrot, thinly sliced

2 Tbsp. soy sauce

1 Tbsp. oyster sauce

ground black pepper

lime to garnish

Procedure:

1. In a wok, brown the pork belly and set aside.

2. Remove the fat from wok and add olive oil.

3. Sauté garlic and onion until fragrant, add in the vegetables by batch. First, carrot, sauté for a minute next, the rest of vegetables.

4. Add the meat and tofu, season it with oyster sauce and soy sauce.

5. Continue sautéing until vegetables are tender and crisp.

6. Remove out from wok the vegetables, set aside.

7. Back in wok, pour in the chicken broth to simmer and season it with ground black pepper.

8. Once it simmers, add the noodles, turn heat over medium-low heat. Gradually stirring until the noodles absorb the liquid.

9. Bring back the cooked vegetables to wok and keep stirring to combine the noodles and vegetables.

10. Squeeze it with lime and serve.