Who Ernest is and why this pancit canton recipe is named after him, 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.
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.
Ernest's pancit canton with bacon-cut pork
- 300 grams dried pancit miki I used the kind from the Quezon province that is used for making pancit habhab
- 1 head garlic
- 1 large onion
- 1 large carrot
- 1 bunch onion leaves
- 300 grams bacon-cut pork belly
- 1/2 cup oyster sauce
- 1/2 ccup hoisin sauce
- 2 to 3 tablespoons cooking oil
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.