MANILA, Philippines — THERE is a simpler way of cooking Pancit Canton Guisado than the method that we usually apply.
This one yields an even more flavorful noodle dish as well. Instead of combining different vegetables with raw meat and mixing up a sauce with condiments such as soy sauce, you open a can of stewed pork, dump its contents into the pan and you’ve got your sauce and protein base ready. This recipe is by Home Foodie and San Miguel Pure Foods Culinary Center.
Humba Pancit Canton Guisado
Ingredients:
2 Tbsps. cooking oil
1 pc. (50 grams) onion, sliced
5 cloves garlic, minced
1 pack (150 grams) Purefoods Ready-to-Eat Pork Humba
1 cup chicken stock
1 pc. (100 grams) carrot, cut into matchsticks
1 pack (200 grams) pancit canton noodles (egg noodles)
1 pc. cabbage, chopped
1 stalk (7 grams) kinchay (Chinese parsley), chopped, plus extra for garnish
Procedure:
1. Heat oil in a large wok or pan. Sauté onion and garlic until onion is tender.
2. Add humba, chicken broth, and carrot. Cover and let simmer for 3 minutes.
3. Add noodles and cook until it absorbs the sauce and is tender.
4. Turn off heat and add cabbage and kinchay. Mix well. Garnish with additional kinchay, if desired.
Makes 4 servings.