How to Cook Filipino Pancit Canton (Pancit Recipe)

By Panlasang Pinoy · 60 min

Ingredients

Instructions

1. Soak the sliced pork liver in enough milk to cover for at least one hour, then drain, rinse under cold water and pat dry.
2. Boil the pork belly in water with a teaspoon of salt, covered, until fork tender, about 45 minutes to an hour.
3. Remove the pork and slice it thinly, keeping the stock in the pot.
4. Peel the shrimp, separating the heads and shells. Simmer the shells and heads in the pork stock for 2 to 3 minutes, then strain through a fine sieve.
5. Stir the cornstarch into the warm stock until fully dissolved.
6. Heat the oil in a large wok over medium-high heat. Sauté the garlic until fragrant, add the onion and cook until soft.
7. Add the sliced pork belly, kikiam and Chinese sausage and sauté for 2 minutes.
8. Add the pork liver and cook for about 1.5 minutes until no longer pink.
9. Stir in the oyster sauce to coat everything, then add the cabbage, long beans, carrot and bell pepper and toss quickly.
10. Add the peeled shrimp, soy sauce and sesame oil and mix well.
11. Pour in the stock and bring to a boil.
12. Stir in the Knorr shrimp cube until dissolved, then cook about 3 minutes until the shrimp turn pink and curl.
13. Add the pre-boiled pancit canton noodles and toss until they have absorbed most of the sauce. Season with salt and pepper.
14. Transfer to a large platter and top with the boiled quail eggs.

Summarized from Panlasang Pinoy's video. Watch it for the details.

More recipes with

GarlicOnionEggMilkCarrotBell pepperShrimpCabbage