On most Filipino occasions, aside from lechon baboy, a pancit dish would always be present. Be it bihon, sotanghon, canton or combinations like bam-i (sotanghon and canton); it is always on the handa-an table. And like many Filipino dishes, the pancit recipe varies from household to household much more in different restaurants and food place.
- 1 pack Pancit Canton (around 500gms)
- 2 cups pork strips
- 1 medium cabbage shredded
- 2 large carrots, thin strips
- 1 sayote, thinly sliced
- 4 cloves garlic, finely chopped
- 1 medium onion, sliced
- 1 tablespoon Oyster sauce
- Salt, Pepper and/or Soy Sauce, to taste
- 1 cup Beef or chicken stock (or bouillon cubes in hot water)
- Sesame Oil, optional
- Spring onion
How to make Pancit Canton
- In a wok, place lightly salted pork and fry it in its own fat.
- After 5-7 minutes (or longer), take out excess oil until enough remains to sauté the garlic and onion.
- Add the meat stock then bring to a boil. Adjust flavor with salt, pepper and soy sauce (if you're not using bouillon cubes)
- Add canton noodles, cabbage and carrots then cook until the liquid has been absorbed by the noodles.
- Finally, mix in oyster sauce and sesame oil.
- Garnish with spring onion and serve with calamansi.