Filipino🍜 Noodles & pasta

Savory Loaded Pancit Canton with Rich Toppings

Name: Savory Loaded Pancit Canton with Rich Toppings
Cuisine: Filipino
Ingredients: ~300 g Pork belly; 2 Chinese sausage (Chorizo Macaw); ~200 g Squid balls; ~2 tbsp Ketchup; ~1 Carrot; ~1 Bell pepper (red and green); 1 Cabbage; ~1 Yellow onion; ~3-4 cloves Garlic; ~3 tbsp Soy sauce (Toyo); ~2 tbsp Oyster sauce; ~2 cups Water; 1 Maggi Magic Chicken Cube; ~400 g Pancit Canton (stir-fried noodles); ~½ tsp Ground black pepper; ~2 tbsp Cornstarch slurry

A hearty and flavorful stir-fried noodle dish loaded with crispy pork belly, Chinese sausage, squid balls, and fresh vegetables. This pancit canton features multiple layers of flavor and satisfying texture contrasts.

Adapted from a video by Panlasang Pinoy

Mas Masarap Pala ang Ganitong Luto sa Pancit Yung Binusog sa Sahog

Watch on YouTube

Ingredients

Pork bellyCut into small pieces, to be seared until crispy~300 gest.
Chinese sausage (Chorizo Macaw)Can use 2 to 3-4 pieces2
Squid ballsCan be used whole or cut into smaller pieces~200 gest.
Ketchup~2 tbspest.
CarrotCut into matchstick pieces~1est.
Bell pepper (red and green)Cut into long strips, remove seeds~1est.
CabbageCut into small pieces1
Yellow onionCut into thin long strips~1est.

Steps

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1
Cut pork belly into small pieces. Sear the pork in a pan over medium-high heat without oil, allowing the exterior to brown gradually as the fat renders out.
2
Once the pork has browned, add water and bring to a boil. Reduce heat to low and simmer until the pork becomes very tender, allowing the liquid to evaporate completely.
3
Once the water has evaporated, continue cooking the pork in its own rendered fat over low heat until the outer part becomes crispy, stirring occasionally. Once crispy, remove the pork and set aside, leaving the fat in the pan.
4
In the same pan with the pork fat, fry the squid balls and Chinese sausage for about 2-2.5 minutes per side until the exterior is slightly crispy and partially cooked through. Remove and set aside, then reduce some of the oil in the pan.
5
Quickly stir-fry the carrots for about 30 seconds, then add the red and green peppers and stir for another 30 seconds. Add the cabbage, cover the pan to trap the steam for about 1 minute, stirring occasionally until all vegetables are mixed and slightly softened.
6
Use a new pan and heat the reserved pork fat. Add the sliced Chinese sausage and stir briefly. Add the onion and stir-fry for about 30-35 seconds. Add the garlic and stir until it begins to brown.
7
Add soy sauce and oyster sauce, stir well to combine. Pour in water and bring to a boil. Add the Maggi Magic Chicken Cube (whole or ground), cover the pan.
8
Gradually add the pancit canton noodles in batches, waiting for them to soften slightly before adding the rest. After the second batch is added, continue cooking for about 2-2.5 minutes until the noodles fully absorb the sauce.
9
Add ground black pepper to taste. Pour in the cornstarch slurry and toss to thicken the sauce. Add a bit more water if desired to make the noodles more saucy.
10
Add the fried squid balls, Chinese sausage, sautéed vegetables, and crispy pork. Toss everything together until well combined and the sauce reaches the desired consistency. Serve immediately.

Savory Loaded Pancit Canton with Rich Toppings

Ingredients

Steps

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