Pancit Cabagan is a saucy egg noodle dish crowned with crisp pork chicharon and quail eggs.
40 minutes · Serves 6
Ingredients for Pancit Cabagan
500 g fresh egg noodles
200 g pork belly, sliced
100 g pork liver, sliced
1 cup pork chicharon, crushed
24 hard-boiled quail eggs
4 garlic cloves, minced
1 onion, finely chopped
1/2 head cabbage, julienned
1 bunch French beans, julienned
1 carrot, julienned
5 cups chicken stock, divided
1/4 cup soy sauce
1 tbsp hoisin sauce
2 tbsp oyster sauce
3 tbsp cornstarch
Fish sauce, to taste
Freshly ground black pepper, to taste
Lemon or calamansi wedges
Salt, to taste
Cooking oil, for frying
How to cook Pancit Cabagan
1.Cook fresh egg noodles according to package directions, drain, and set aside.
2.Season pork belly with salt. Fry in a hot oiled wok until browned and crisp; remove. Sauté garlic and onion in the same wok.
3.Stir-fry pork liver for 1 minute. Add carrot, French beans, and cabbage; cook 2 minutes, then remove vegetables.
4.Whisk cornstarch with 1 cup stock. Boil remaining stock with soy sauce, hoisin, and oyster sauce; add slurry and simmer until thickened. Season with fish sauce and pepper.
5.Fold noodles and half the vegetables into sauce off heat. Plate and top with remaining vegetables, pork belly, chicharon, and quail eggs; serve with lemon or calamansi.
