Pancit Bihon

Name: Pancit Bihon
Yield: 2 servings
Cuisine: Filipino
Ingredients: 2 cups chicken stock; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 300 g pork belly; 1 onion; 3 garlic cloves; 1 handful Chinese cabbage (wombok); 1 handful Chinese broccoli (kailan); 1 handful julienned carrot; 200 g dried vermicelli rice noodles (bihon noodles); 2 3 spring onions; black pepper

Serves 2

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Pancit Bihon

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Serves 2

Directions

1Mix all the sauce ingredients together and set aside.
2Place the sliced pork belly into a cold large pan or wok, then turn the heat to high.
3Once the pork starts to sizzle, let the fat render out for 4-5 minutes until the pieces are golden and cooked through.
4Transfer the pork to a plate, leaving the fat in the pan.
5Add the onion and garlic to the same pan and stir-fry over high heat for 30 seconds.
6Toss in the cabbage, kailan and carrot, and stir-fry for another minute.
7Pour in the sauce mixture, and add the dried noodles directly into the sauce and use tongs to gently toss and separate the strands as they soften.
8Cover and cook for 2-3 minutes, or until the noodles are tender and have absorbed the sauce.
9Return the cooked pork to the pan, add the spring onions, and season with a pinch of black pepper.
10Toss everything together and serve.

Ingredients

2 cups chicken stock
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
300 g pork belly
1 onion
3 garlic cloves
1 handful Chinese cabbage (wombok)
1 handful Chinese broccoli (kailan)
1 handful julienned carrot
200 g dried vermicelli rice noodles (bihon noodles)
2 3 spring onions
black pepper

Equipment

panwokslotted spoonspatulatongs

Pancit Bihon

Serves 2

instagram.com

Pancit Bihon

instagram.com

Serves 2

Directions

1Mix all the sauce ingredients together and set aside.
2Place the sliced pork belly into a cold large pan or wok, then turn the heat to high.
3Once the pork starts to sizzle, let the fat render out for 4-5 minutes until the pieces are golden and cooked through.
4Transfer the pork to a plate, leaving the fat in the pan.
5Add the onion and garlic to the same pan and stir-fry over high heat for 30 seconds.
6Toss in the cabbage, kailan and carrot, and stir-fry for another minute.
7Pour in the sauce mixture, and add the dried noodles directly into the sauce and use tongs to gently toss and separate the strands as they soften.
8Cover and cook for 2-3 minutes, or until the noodles are tender and have absorbed the sauce.
9Return the cooked pork to the pan, add the spring onions, and season with a pinch of black pepper.
10Toss everything together and serve.