Pancit Batil Patong Recipe

INGREDIENTS:

• 70 g salted pork belly (ordinary pork belly can be used), sliced to small cubes
• 6 pc longganisa, taken out of its casing
• 2 cloves garlic, minced
• half a small onion, minced
• 100 g carrot, peeled and cut to strips
• 100 g cabbage, cut to strips
• Salt and pepper, to season
• 3 c chicken stock
• 1-2 tbsp soy sauce
• 150 g miki noodles
• 4 eggs
• Fried miki noodles, for garnish (optional)

INSTRUCTIONS:

1. In a pan with oil over medium heat, fry the pork belly until crispy. Set aside.
2. In the same pan, cook longganisa. Set aside.
3. Still using the same pan, sauté garlic and onion until soft. Add carrot and cabbage. Season. Saute until carrot is tender. Set aside.
4. In a pot, pour chicken stock and soy sauce. Mix. When boiling, add noodles. Cook until tender, about 4 minutes. Transfer noodles to plate. Add two beaten eggs to the pot with stock to the stock and heat for a minute. Season to taste. Set aside.
5. Poach remaining two eggs.
6. Place cooked longganisa on noodles, followed by sautéed vegetables and pork belly. Top with poached eggs and fried miki noodles. Serve with soup and a condiment of soy sauce, chopped red bird’s eye chili, calamansi juice and minced red onion.

Source: Inquirer

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