Special Pancit Canton is a festive noodle platter loaded with pork, liver, seafood, vegetables, and quail eggs.
1 hour 30 minutes · Serves 6
Ingredients for Panlasang Pinoy Special Pancit Canton
21 oz pancit canton noodles (flour stick noodles), pre-boiled
½ lb pork belly
¼ lb pork liver, thinly sliced
1 cup milk, for soaking liver
4 kikiam, sliced diagonally
2 Chinese sausages, sliced diagonally
½ lb shrimp, peeled, with heads and shells reserved
12 boiled and peeled quail eggs
2 cups chopped cabbage
1 cup long green beans, cut into 2-inch pieces
1 medium carrot, julienned
1 medium red bell pepper, sliced into strips
6 cloves garlic, minced
1 medium onion, sliced
3 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sesame oil
1 Knorr Shrimp Cube
2 tbsp cornstarch, dissolved in stock
4 cups water, for boiling pork
3 tbsp cooking oil
Salt and pepper, to taste
How to cook Panlasang Pinoy Special Pancit Canton
1.Soak liver in milk at least 1 hour; drain, rinse, and pat dry. Boil pork belly in water with salt 45–60 minutes until fork-tender; slice and reserve stock.
2.Simmer shrimp shells and heads in pork stock 2–3 minutes; strain. Stir cornstarch into the warm stock until dissolved.
3.Sauté garlic and onion in oil over medium-high heat. Add pork, kikiam, and Chinese sausage for 2 minutes; add liver and cook 1½ minutes until no longer pink.
4.Stir in oyster sauce, cabbage, beans, carrot, bell pepper, shrimp, soy sauce, and sesame oil. Add stock, boil, then dissolve in Shrimp Cube.
5.Cook about 3 minutes until shrimp are pink and curled. Toss in noodles until most sauce is absorbed; season and top with quail eggs.
