Sotanghon Overload

Ingredients for Sotanghon Overload

• 250 g vermicelli
• 1 pound chicken breast
• 1 pound pork belly
• 8 ounces chorizo, sliced
• 48 quail eggs, boiled
• 1 head cabbage, chopped
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 onion, thinly sliced
• 1 head garlic, minced
• 1 bunch scallions, chopped
• 1/4 cup soy sauce
• 3 tablespoons oyster sauce
• 1 teaspoon annatto powder
• 2 quarts water
• 1/2 cup cooking oil
• Fish sauce and ground black pepper, to taste

How to cook Sotanghon Overload

1. 1.Boil pork belly in 1 quart water for 40 minutes; cool, slice, and reserve 1 1/2 cups pork stock.
2. 2.Soak vermicelli in 1 quart water for 8 minutes, then drain.
3. 3.Slowly fry garlic in the oil until golden; strain, reserving both toasted garlic and garlic-infused oil.
4. 4.Heat 3 1/2 tablespoons garlic oil in a wok; sauté onion and scallion whites, then chicken for 40 seconds.
5. 5.Add chorizo and pork; cook 2 minutes, then add soy sauce, oyster sauce, and reserved stock and bring to a boil.
6. 6.Remove meats; add annatto, carrot, bell peppers, cabbage, and vermicelli. Cover and cook on low for 5 minutes.
7. 7.Season with fish sauce and pepper; toss with half the scallions, quail eggs, and half the meats. Plate, then top with remaining meats, scallions, and toasted garlic.