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Pancit Cabagan

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Pancit Cabagan
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Pancit Cabagan

Added by: on May 6th, 2012
Stir Fried Noodles severed with cripsy pork, pork crackling and quail eggs
Rating:
0
Prep Time:
30 min
Cook Time:
45 min
Ready In:
1 h 15 min

Servings

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Original Recipe Yield: 6 servings
 

Ingredients:

  • 500 g fresh egg noodles
  • 200 g pork belly, sliced
  • 100 g pork liver, sliced
  • 1 cup pork chicharon, crushed
  • 2 dozen quail eggs, hard boiled
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 1/2 head cabbage, julienned
  • 1 bunch French beans, julienned
  • 1 carrot, julienned
  • 5 cups chicken stock
  • 1/4 cup soy sauce
  • 1 tbsp hoisin suace
  • 2 tbsp oyster sauce
  • 3 tbsp cornstarch
  • fish sauce
  • freshly ground black pepper
  • lemon or calamansi
  • salt
Nutrition Facts
Pancit Cabagan

Servings Per Recipe: 6

Amount Per Serving

Calories: 617

  • Total Fat: 36.7 g
  •     Saturated Fat: 12.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 421.9 mg
  • Sodium: 1986.5 mg
  • Total Carbs: 45.8 g
  •     Dietary Fiber: 5 g
  •     Sugars: 10 g
  • Protein: 25.8 g
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Directions:

1

Cook fresh noodles according to packet instructions. Drain the set aside.

2

Season pork with salt then heat up a wok. Add oil then fry pork belly until brown and crispy, remove from wok then set aside.

3

In the same wok, sauté garlic and onions.

4

Add in the pork liver then stir fry for a minute.

5

Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.

6

Mix cornstarch with 1 cup of stock then set it aside. Pour 4 cups of chicken stock, hoisin sauce, oyster sauce and soy sauce, bring it to a boil. Once boiling pour the cornstarch mixture and simmer until sauce thickens. Flavour with fish sauce if needed then season with freshly ground black pepper.

7

Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.

8

Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.

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