While most recipes will have all ingredients just thrown in the pan, Lola Moning’s involves steps, making each of the ingredient's flavors very clean and apparent.
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Serves 10 to 12
Prep Time 15 to 20 minutes
Cooking Time 20 minutes
1/2 kilo pork rounds (kasim)
8 to 10 cups water
1 tablespoon salt
1 bay leaf
1/2 kilo glass noodles (sotanghon)
1/2 cup cooking oil (divided into two)
5 large pieces garlic, mashed
1 large white onion, sliced (divided into two)
2 tablespoons plus 1/3 cup soy sauce
250 grams sweet ham slices, cut into strips
1/3 cup olive oil
1 large carrot, peeled and julienned
1 teaspoon salt
1 teaspoon sugar
1/2 kilo cabbage (approx. half a cabbage head), sliced into thin strips
1/ teaspoon baking soda
1/2 teaspoon MSG (vetsin) (optional)
1/ teaspoon black pepper
calamansi slices for garnish
1 Boil pork rounds in water with salt and bay leaf for about 1 hour. Remove the pork when cooked and slice into thin strips. Set broth aside.
2 Cook the glass noodles in water over medium heat. Drain and set aside.
3 In a large sauté pan or wok, heat cooking oil over medium heat and sauté garlic until very light brown. Add half of the sliced onions and cook until softened. Add sliced pork and 2 tablespoons soy sauce. Add ham slices and 1/2 cup of the reserved pork broth. Simmer for 5 minutes. Set aside.
4 In another pan, heat olive oil over medium heat and sauté remaining onions until softened. Add carrots, salt, sugar, 1/2cup of the reserved pork broth, and cabbage. Continue sautéing. Add baking soda. Cook over medium heat until cabbage is cooked. Set aside.
5 Warm the noodles by placing it back in the pan with the remaining cooking oil. Add 6 cups of the pork broth, remaining 1/3 cup soy sauce, MSG, and black pepper. Boil for about 2 minutes. Toss in ham and pork mixture, then the vegetable mixture. Serve with calamansi slices and condiments on the side.
Photography by David Hanson | Styling and Interview by Angelo Comsti | Props from Rustan’s Department Store
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