Makes about 20 balls
Preparation and cooking time: 2 hours
¼ kilo pork belly
6 pieces garlic cloves, smashed skin on
2 pieces red onions, quartered
2 tablespoons peppercorns
¼ cup oil
10 pieces garlic cloves, smashed skin on
⅓ cup red onions, sliced
½ cup sayote, Sliced into thin sticks
⅓ cup soy sauce
1 pack pancit miki
1½ cup pork broth
½ cup carrots, sliced into thin sticks
½ cup pechay tagalog, sliced thinly
3 pieces eggs
1 kilo ground pork
¼ cup garlic, minced
½ tablespoon salt
½ tablespoon ground black pepper
1 tablespoon sugar
1 tablespoon coconut vinegar (sukang Tuba)
1 tablespoon paprika
1 tablespoon annato powder
1½ tablespoon dried oregano
4 pieces eggs, cooked sunny side up
1 tablespoon cornstarch mixed with 1 tablespoon hot water
1. Place the pork belly, quartered onions, garlic, salt and peppercorns in a pot over medium heat. Bring to a boil and simmer until the pork is tender. Set aside pork and slice into cubes. Reserve the liquid.
2. In a pan over medium-high heat, place oil and fry the pork for a few minutes. Remove pork from the pan. Saute the garlic and onions until fragrant then add sayote, pork slices, and soy sauce then cook for a few more minutes. Add pancit miki and just enough reserved pork broth to soften the pancit and create a little sauce. Add the carrots and pechay tagalog and continue to cook for a few more minutes. Cool in the sauce to absorb the flavor.
3. Separate the noodles and sauce, set sauce aside.
4. Crack the 3 eggs into noodles. Mix until everything is well mixed and noodles are coated in egg. May add a little more salt if desired.
5. Divide and place the cooked noodles into individual round molds, cover with cling wrap, press and weigh down each mold. Place in the freezer to set.
6. Carefully take out and fry the chilled pancit Habhab buns in oil, being careful to not destroy their form by not disturbing them as they crisp and brown for 2 to 3 minutes on each side flipping once. Set aside in pairs.
1. Combine the ground pork with the minced garlic, salt, ground black pepper, sugar, vinegar, paprika, annatto powder, and dried oregano; Massage and mix until well and evenly combined.
2. Divide the mixture and shape the patties into the same size as the molds used for the noodle buns. Set aside.
3. Fry the longganisa patties in a pan with a bit of oil. Set aside.
1. Add cornstarch to the habhab sauce and cook in a small pot until reduced and thickened. Spread the sauce on the habhab buns or serve separately.
2. Place longganisa on top of the bottom bun. Add blanched bok choy and fried egg then top with another bun. Serve with the sauce.