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

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

casaveneracion.com 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.





Comments

  1. cielito says

    thanks for posting this recipe, mukhang masarap, i’ll cook this for meryenda later.
    napatawa ko sa sagot mo kay jB…:)

  2. says

    Connie, I just want you to know that your weblog is one of the few out of millions that’s has a quality contents. (Which I’m sure you’re well aware of it.) It is sad for someone just to get ignorant and get stupid just like “jB”. This person obviously has no idea how much passion, time, and dedication to have such weblog like yours. On behalf of the many that truly appreciate your site, I just want to say thank you for your hard work and effort…

    Robert Colinares
    Missouri, USA

  3. says

    ate connie!
    gamitin ko itong recipe mo ha? ;) i was asked to make pansit by my american co-teachers for tomorrow’s fun food friday at school. tiyak, papatok ito! thank you for sharing this!

  4. says

    thank you so much! i’m going to write about this experience. anyway, i used this recipe kasi di ko na nakita ito’ng reply mo, but guess what…parang dinaanan ng Katrina ang dala ko’ng aluminum tray! only the lemon wedges were left! sobrang linamnam and they were so thankful for the treat. medyo nahirapan lang ako kasi di ko nagamit yung aluminum wok ko at nag oxidize. i live close to the beach so i guess that makes our water a bit salty compared to the other areas in the city. but just the same, it was such a hit! i told them it’s my first time to make pancit (they pronounce it as PUHN’-set) and i got the recipe from you! in fact i told them to visit this blog for other recipes ;) bless your soul! walang katapusang thank you!

  5. chunky says

    i’ve never tried cooking any kind of local pancit, meaning canton or bihon because i thought it’s best to just buy from the authentic chinese restos..but am willing to give this a try. ang galing mo kasi mag-encourage…galing mo pa mangbara ng mga sumisingit dito…bilib talaga ako sa iyo!

  6. says

    joyce, i am so happy to read your feedback. :) next time, you might want to try the other variations.

    chunky, naku, maladas masarap gawing laruan yang mga asar na walang magawa kundi mang bwisit sa comment threads.

  7. jesus gutierrez jr says

    thats great i always used this recipe when we have a pilipino party sabi nila pinoy na pinoy ang luto….
    thanks

    jesus gutierrez jr
    united arab emirates
    chef holiday international hotel

  8. says

    Lina, I’ll reproduce the guidelines which you will find on all recipe pages of this site.

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  9. ed says

    hi Connie. I was looking at your improved/better version of Pancit Canton. When i tried going back to it, it was gone. If you can please repost it! thanks!

  10. cherryblossoms says

    i just like to ask jb if he ever know how to cook pancit canton!!!if he thinks he doesn’t like connie’s pancit canton then why not give her some suggestions to make it better???honestly speaking, i find the pancit canton in connie’s picture a little oily, so it is my choice not to put sesame oil…
    anyway, you can add shrimps …tastes good with it! (I just put it in a shallow pan, add a pinch of salt, then stir fry it…until it losses its transparency..) THEN, remove the skin and the head,then extract all the juices that you can get and add the juice and the meat while you are cooking your pancit canton…..taste yummy!!!!

  11. chexy says

    ms connie, my tita did some experimentng and i did the eating part..hehehe! Guess what? Instead of frying the noodles you can actually bake them! Grabe! We were amazed by the result! No grease, no mess.:) we used the electric oven but i think the toaster will do too.. We had it in the oven for 2 mins. Then viola cooked na sya! Top with the sauce then ready to eat na.. Hmmn… Nagugu2m nanaman ako..hehehe!

  12. scout says

    wow may ganito pala… can i explore your blog Madame Connie?.. I like cooking but i don’t know how to cook.. im sure marami ako matutunan d2..
    Tnx.. Mwuah mwuah

  13. Mat says

    so thats how you do it… i usually do cooking at home, but i always set aside pancit canton. its because the forst time i try to cook this i think 5 years ago it went bad. after that i really never even tried cooking it again. but this morning because of the request na pancit canton daw ang i serve ko ehh nag search ako sa internet. i found your page… only today i learned na nilalagyan pala ng conrstarch, akala ko kasi basta na lang guisado. believe me, it was a success this morning. thanks a lot..

  14. says

    i am planning to have an Oriental-theme menu for our New Year’s eve celebration. I included Pancit canton in my list. Great you have a recipe in your site. I will use your recipe to cook one. will give you a feedback on this one.

    Thanks!

  15. says

    Pancit canton pala ang Lo Mein. The pancit canton I know is the one that comes in the package.
    I always order Lo Mein when my family goes to a Chinese restaurant but didn’t even think of making it until now. It looks easy since I can make pancit bihon. The difference I see is the sauce and the cooked meat.

    • Connie says

      What comes out of the package is egg noodles. Pancit canton, in local parlance, refers to the egg noodles and the cooked dish. :)

  16. says

    Oh, it looks delish. I haven’t tried to cook pansit for my hubby yet. Maybe I’ll try it this weekend :)

    Btw, if I’d be substituting brocolli for the greens, should I only put florets or could I add the stems also? And should I blanch it first?

  17. says

    I was searching the web for a simple pancit canton dish when I stumbled on your site. I found this recipe so simple to do than the others. I’m planning to cook this tomorrow for my birthday. I hope it tastes good. More Power to you!

  18. joan says

    I Love Pancit!!! pansit canton or pancit bijon… when im depressed or lonely , im eating pansit to make my mood good!!! thanks for this site,,, & more power…

    Dubai

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