Pancit miki (thick egg noodles) with pork and vegetables
There is a 20-minute pancit miki recipe in the archive that has chicken and carrots; this is the more traditional version with pork, liver and kikiam (quekiam) or pork rolls.
The kikiam used here is commercial kikiam which contains a lot of starch, as opposed to the better quality tawpe (bean curd skin) wrapped kikiam sold sliced in Chinese restaurants. Why not used the better kind? Because the meat will come loose during cooking.
- 250 g. of pancit miki, boiled and rinsed (see instructions)
300 g. of pork belly, boiled and cut into half-inch cubes
100 g. of commercial kikiam, sliced
50 to 75 g. of pork liver, sliced thinly
4 cloves of garlic, minced
1 onion, thinly sliced
1 to 2 carrots, julienned
12 Baguio beans, trimmed and sliced diagonally
1/4 of a head of white cabbage, shredded
2 tbsps. of cooking oil
about 4 tbsps. of light soy sauce
about 2 tbsps. of kalamansi juice (lemon or lime juice may be substituted)
freshly ground black pepper
Heat the cooking oil in a wok or frying pan. Brown the sliced kikiam. Transfer to a plate.
Into the remaining oil, add the pork and cook until the edges are lightly browned. Add the onion and garlic and cook until fragrant, about one minute.
Add the pork liver. Stir.
Add the carrot and beans. Stir fry for about 30 seconds.
Add the shredded cabbage. Stir.
Season with soy sauce, kalamansi juice and pepper.
Add the noodles and kikiam. Stir fry just until everything is heated through.
Serve at once with more soy sauce and kalamansi juice on the side.
Cooking time (duration): 15 minutes
Number of servings (yield): 4 to 6
Meal type: snack