Time needed: 1 hour.
Makes: 4 – 6 servings
1 kilo fresh miki noodles, blanched
Salt, to taste
Ground black pepper
¾ cup canned tausi, blended into a fine paste
1/3 cup oil, divided
8 pieces garlic cloves, minced
3 pieces green onions, chopped
¾ kilo pork belly, sliced into ½-inch cubes
Salt, to taste
Ground black pepper, to taste
1 piece large potato, cut into ½-inch cubes
1 piece small zucchini, cut into ½-inch cubes
1 piece large white onion, minced
1½ cups cabbage, minced
½ kilo squid, cleaned and cut into bite-sized pieces
1 cup small shrimp, peeled and deveined
1½ cups pork broth
1 tablespoon sugar
2 tablespoons sesame oil
4 tablespoons cornstarch mixed with
¼ cup water
- Make tausi
In a pan over medium heat, saute the garlic, green onions, and blended tausi in oil for about 5 minutes until fragrant. Set aside.
- Prepare pork
In a large pan/wok, render the pork belly until golden and crispy and it has released its fats.
- Cook vegetables
Add the potato, zucchini, onion, and cabbage. Stir fry for a few minutes and season with salt and pepper.
- Add seafood
Return the tausi mixture to the pan and add the squid and shrimp. Toss until everything is coated and the shrimp is cooked.
- Make the sauce
Add the pork broth and simmer until the potato is cooked. Add the sesame oil, sugar, and cornstarch slurry. Mix and cook until a smooth thick and glossy sauce. Taste and adjust seasoning.
- Mix in noodles
Toss in the miki noodles and mix until everything is evenly distributed.