Pancit bihon with lechon kawali. That’s that stir-fried rice sticks with chopped roast pork belly translates to.
We love roast pork belly in any variation and on any day of the week. We call it lechon kawali but, in the northern region of Ilocos, there is something similar called bagnet.
One time, Speedy drove Alex to her rented condo near the school, they got caught in traffic (what’s new?) and, by the time they got there, they were both famished. Since Speedy doesn’t know half as much as Alex does about where to eat in the area, Alex suggested the “bagnet place.” I don’t know exactly what the name of the eatery is, I don’t even know its exact location but when Speedy recounted the menu, I wanted to go there. All dishes are served with bagnet. Sinigang na bagnet, bagnet sisig, kare-kareng bagnet…
That was several weeks ago. I’ve been dreaming of substituting chopped roast pork belly to dishes that traditionally has plain stir fried pork cutlets. Like this stir fried rice sticks (thin rice noodles a.k.a. bee hon, bihon) with roast pork belly.
This recipe presumes that you have already cooked your roast pork belly (see instructions).
- 80 grams rice sticks
- 2 tablespoons cooking oil
- 1/3 cup carrot - julienned
- 1/3 cup green beans - thinly sliced
- 1 cup cabbage - (any variety), thinly sliced
- 1 onion - thinly sliced
- 6 cloves garlic - minced
- soy sauce - fish sauce and black pepper, to taste
- roast pork belly - cut into strips, as much as you like
- Soak the noodles in water for 15 to 20 minutes. Drain well.
- Heat the cooking oil in a frying pan.
- Stir fry the carrot, green beans, cabbage and onion with a little fish sauce and black pepper for about a minute.
- Add the garlic and stir fry for another 30 seconds.
- Add the drained noodles. Season with a combination of soy sauce and fish sauce (too much soy sauce will make the dish too dark so combine with fish sauce to get a good color), and more black pepper.
- Add the roast pork belly and stir dry until the noodles and pork are heated through.
- Serve with kalamansi halves (or lime or lemon wedges) on the side.
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