Pancit canton (a.k.a. lo mein or chow mein)

Pancit canton (a.k.a. lo mein or chow mein) | pancit canton

Ingredients :

175 g. of uncooked pork belly (liempo)
1/2 head of garlic
1/2 onion
3 peppercorns
1 bay leaf
1/4 k. of dried pancit canton (chinese egg noodles)
1 tbsp. of minced garlic
1 onion, halved and sliced thinly
1/2 carrot, julienned
1/4 head of cabbage, cut into 1/2″ slices
1/2 c. of sibuyas na mura (green onion leaves), cut into 2″ lengths
12 pcs. of green beans, sliced diagonally into 1″ lengths
2-1/4 c. of meat broth
2 tbsp. of soy sauce
2 tbsp. of oyster sauce
1 tbsp. of cornstarch
1 tsp. of sesame seed oil
2 tbsp. of cooking oil
salt and pepper to taste

How to :

Place the pork belly in a saucepan with 2-1/2 c. of water, 1/2 head of garlic, 1/2 onion, peppercorns, 1 tsp. of salt and bay leaf. Bring to a boil, removing scum as it rises. Cover and simmer for 30 minutes. Drain and cool. Strain the broth and set aside. Cut the cooked pork belly into 1/2″ thick slices.

Heat a heavy skillet or wok. Pour in the cooking oil and heat until smoking. Over hight heat, lightly fry the pork belly pieces until the edges start to brown. Add the minced garlic and sliced onion. Cook, stirring, until fragrant. Add the carrot, cabbage and green beans. Stir for a few seconds. Pour in the 2 c. of meat broth. Season with soy sauce and pepper. Disperse the cornstarch in 1/4 c. of meat broth. Stir in the oyster sauce. Add the cornstarch-oyster sauce mixture to the meat and vegetables in the skillet or wok. Bring to a soft boil and add the dried egg noodles. Stir to distribute the ingredients evenly. Lower the heat, cover and simmer for 8 minutes or until the noodles are almost cooked. The sauce would be thicker at the point and reduced significantly. The dish should still be “saucy”, not dry. Stir in the onion leaves and cook for another 30 seconds. Season with salt, if necessary. Turn off the heat, add the sesame seed oil and stir a few more times. Serve hot with kalamansi halves.