Pancit Canton (Cantonese-Style Fried Noodles)

Steps

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1. 1
   Sear the pork belly in a pan without oil, allowing the outer surface to brown and the meat to gradually render its own oil.
   ▶ ≈0:25
2. 2
   Add water to soften the pork, reduce heat to low, and cook until the water evaporates completely, leaving only the rendered oil.
   ▶ ≈0:33
3. 3
   Add the squid balls to the pork and fry slowly in the rendered pork fat.
   ▶ ≈0:54
4. 4
   Stir-fry the carrot slices for about 30 seconds.
   ▶ ≈1:05
5. 5
   Add the bell peppers and continue stir-frying for about 30 seconds.
   ▶ ≈1:12
6. 6
   Add the cabbage, cover the pan to trap steam, and continue cooking for about 1 minute.
   ▶ ≈1:20
7. 7
   Transfer the mixture to another pot and briefly sauté the chorizo or Chinese sausage.
   ▶ ≈1:34
8. 8
   Add the onion and stir-fry for about 30 to 35 seconds.
   ▶ ≈1:42
9. 9
   Add garlic, soy sauce, oyster sauce, and water; bring to a boil.
   ▶ ≈1:50
10. 10
    Add the Magic chicken cube and stir well to distribute the chicken flavor throughout.
    ▶ ≈2:05
11. 11
    Add the Cantonese noodles and continue cooking for about 2 to 2.5 minutes.
    ▶ ≈2:19
12. 12
    Pour in the cornstarch slurry to thicken the sauce.
    ▶ ≈2:25
13. 13
    Add the squid, squid balls, cooked vegetables, and pork; toss everything together.
    ▶ ≈2:34
14. 14
    Serve on plates and squeeze lime over the top if desired.
    ▶ ≈2:41