Pancit Batil Patung combines saucy miki noodles, beef, liver, lechon carajay, and eggy broth.
1 hour 35 minutes · Serves 4
Ingredients for Pancit Batil Patung
6 oz minced beef
12 oz fresh miki noodles
3 to 4 oz pork liver, sliced
1 medium red onion, cubed
1 1/2 cups mung bean sprouts
3/4 cup green onions, chopped
1 cup cabbage, shredded
1 cup carrot, julienned
3 tbsp soy sauce
2 eggs, divided
1/4 tsp ground black pepper
6 oz lechon carajay, chopped
3 tbsp cooking oil
1 lb beef bones with meat
1 beef bouillon cube
6 to 8 cups water
1 celery stalk, chopped
1 medium carrot, cubed
1 small onion, cubed
Cheesecloth and kitchen twine
How to cook Pancit Batil Patung
1.Boil beef bones in water for 5 minutes. Add celery, cubed carrot, and small onion tied in cheesecloth, plus bouillon; simmer low 45 minutes.
2.Heat oil in a wok. Sauté red onion, minced beef for 3 to 5 minutes, then pork liver for 3 minutes.
3.Add sprouts, green onions, cabbage, and julienned carrot; sauté 2 to 3 minutes. Add 4 to 5 cups stock and bring to a boil.
4.Add miki, soy sauce, and pepper; toss 2 to 3 minutes. Poach 1 egg in the broth, remove it, and plate noodles.
5.Boil remaining pan stock separately, stir in the second egg for 1 to 2 minutes, then serve as batil beside noodles topped with fillings, lechon carajay, and poached egg.
