Sunday, February 15, 2009

minimal pancit bihon

category: main dish, snacks
serving: makes 2-3 servings

there are so many ways in preparing pancit bihon. this one is the simplest and the usual way i cook bihon at home. however, during special occassions, i cook pancit bihon with other ingredients like bell pepper, baguio beans or string beans, cauliflower, shrimp, chicken liver, chorizo bilbao and quail eggs. that's our special pancit bihon. i also prefer my bihon to be a bit dry and the vegetables to be half-cooked and still crunchy.

since we're on the verge of making makuy eat vegetables, i decided to load my bihon with cabbage and carrots. and so far, it's good.

1/4 kl. pork belly, sliced thinly
2 cloves garlic, crushed
1/2 medium onion, sliced
112 gm. pancit bihon
1 cup cabbage, shredded
1 cup carrots, shredded
1/2 pork cube
1-1/2 cup water
1/4 cup soy sauce
fresh ground pepper

put the pork belly slices on a wok, add a little water and season with salt and pepper. boil and let the water evaporate. it will release its own oil and let it fry until golden brown. drain on paper towel and set aside.

in the remaining oil in the wok, saute garlic and onion until fragrant. add water, pork cube and some of the soy sauce. let boil. season to taste.

add the pancit bihon and continue mixing until the bihon have absord almost all the liquid. add more soy sauce if necessary.

add the carrots and cabbage. comtinue mixing until well blended and the water has been fully absorbed by the bihon.

turn off the heat as soon as the vegetables are half-cooked and still crunchy. then add the cooked pork slices and mix once again. served with a wedge of lemon or calamansi.