Ernest’s pancit canton with bacon – cut pork

For a history of the name of this dish, click here.

The secret to this very inexpensive noodle dish is bacon-cut pork belly. In most supermarkets, these are sold pre-cut in trays. If they’re not available in your local supermarket, ask the butcher to machine cut semi-frozen pork belly (liempo) in slices as thin as bacon. Ernest"?s pancit canton with bacon-cut pork

That large platter of pancit canton in the photo (and that was only about 3/4 of the entire batch) contained only 300 grams of pork but, with the thin slices, there were more pork pieces than there would have been ordinarily had the meat been cut in bigger pieces. It’s a trick I learned from Stephen Yan. When there’s little meat, you stretch it — literally — by cutting into thin slices and then into small pieces. And to make the dish even more inexpensive, I did away with too many vegetables because even the price of veggies shoot up during the Christmas season.

This recipe serves 6 to 8 people.

Ingredients :

300 grams of dried pancit miki (I used the kind from the Quezon province that is used for making pancit habhab)
1 head of garlic
1 large onion
1 large carrot
a bunch of onion leaves
300 grams of bacon-cut pork belly
1/2 c. of oyster sauce
1/2 c. of hoisin sauce
6 tbsps. of cooking oil

Cooking procedure :

Cut the pork belly into small pieces (how small depends on how much you want to extend it).

Peel and finely slice the onion. Peel and finely mince the garlic. Peel and cut the carrot into matchsticks. Trim the onion leaves and cut into 2-inch lengths.

Heat the cooking oil in a large shallow pan (a wok is best). Add the pork and cook over high heat for about five minutes. Add the garlic, carrot and onion and cook for another minute. Add the rest of the ingredients, season with salt and pepper, and pour in about 2 cups of water. Press the noodles lightly into the liquid. As soon as the noodles start to soften, stir. Cover the pan and cook the noodles, meat and vegetables over medium-low heat until most of the liquid has been absorbed.

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

12 Responses

  1. jamie says:

    it looks soooo yummy! pero bakit po when i try to make noodles at home, the noodles become soggy and slimy even without my adding extra water? i can’t get the habhab noodles seeing as i don’t live in the philippines, so what are the alternatives? and the meat sort of loses it’s crispiness. sana one day i can learn to make pancit this good-looking.

  2. Connie says:

    The meat isn’t supposed to be crispy at all. Well, unless you take them out out first and sprinkle them on top just before serving.

    Egg noodles are the most common kind used for pancit canton.

  3. lyn says:

    I live Downunder and I buy my bacon cut pork belly (used for a Korean dish called Samyeopsal)from a Korean grocery store.

    Your pancit looks so morish!

  4. edmac says:

    my family loves to eat chinese food and all of us love to cook as well. My specialty is pancit canton, my friend referred me to this site and see your own version of pancit canton, it triggers me to reinvent my own version and copy yours. BTW, where can we find this Hoisin sauce? I live in Cebu, and I could not find one here. Do you have alternatives?

  5. Connie says:

    LOL Lyn. Thanks.

    Edmac, in the supermarket. Look for Lee Kum Kee. There is no alternative to hoisin sauce.

  6. karyl says:

    i simply love your site, and applaud your passion for food.
    being in the US northeast i was wondering if i can use chives instead of “onion leaves”?
    i’ve only been displaced for 20 months so i’m not that familiar with the filipino hotspots here yet, and i try to make do with the ingredients i find in the regular supermarket.

  7. Connie says:

    Oh, yes, chives will work. :)

  8. Jen says:

    Hi – I absolutely love your site. I made this recipe last weekend and my husband absolutely loves it. I’m not sure what I did wrong but it was a little soggy. I followed the directions but somehow I think 2 cups of water is too much? I’ll try making it again with 1/2 cup water less and I hope it comes out as good as pictured. =)

  9. sweetos says:

    hi miss connie,

    wow thin slices do make wonders if your i actually have tjis dilemna when i am about to cook for merienda kanina.. mabuti na lang di pa thoroughly thawed and cut were thinner than the usual, not comparable to machine cut anyway.. it’s always good to visit your sit.. its informative and empowering to those who love wome cooked foods.. (i try to do away with restaurant bought food) more power miss connie! :)

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