WATCH: How To Cook Pancit Puti
This pancit is kept "maputi" with the use of patis (fish sauce), instead of the usual dark soy sauce. This merienda fare is made even more flavorful and exciting by the smoky flavors of the grilled pork, the warm aroma of the sesame oil, and by the crunch from the chicharon and toasted garlic that's sprinkled on top.
Takes 1 hour
Makes 4 to 6 servings
1/2 head garlic, chopped
1 medium-sized white onion, sliced thinly
1/2 medium-sized cabbage, shredded
200 grams grilled pork belly, cut into thin strips
1 large chicken, (use breast part), pre-boiled, shredded
1/4 cup fish sauce (patis), or to taste
Ground white pepper, to taste
4 to 6 cups pork broth
400 grams bihon noodles (thin rice noodles), rinsed
200 grams shrimp, pre-boiled, shelled
1 small bundle spring onions, chopped, for topping
Chicharon, roughly chopped, for topping
Sesame oil, to taste
Calamansi, to taste (or to serve)
1 Heat your wok until it starts to smoke, Add in 3 to 4 tablespoons of cooking oil and saute garlic until light brown. Remember to not over fry. Remove from the wok and set aside.
Using the same wok and oil, cook the onions for about half a minute. Add the cabbage and cook for another minute. Remove the vegetables from the wok and set aside.
Using the same wok (you can add more oil if necessary), add the pork and chicken and cook for 2 to 3 minutes. Add in 1/2 cup of the fish sauce and season with white pepper powder. Stir for 1 minute. Add in 3 to 4 cups of broth, bring to a boil, then let simmer for 2 minutes.
Add the noodles and stir for 2 to 3 minutes until the broth is absorbed. If necessary, add the remaining broth and fish sauce and stir until the noodles are cooked.
Reduce heat to low, then add the shrimp, vegetables, half of the fried garlic, sesame oil, and stir for another 1 or 2 minutes. Serve hot with spring onion, fried garlic, and chicharon baboy garnish. Drizzle with calamansi or lemon juice.
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