Miki Tausi

1 kg fresh miki noodlesblanched

saltto taste

ground black pepper

Sauce

¾ cup canned tausiblended into a fine paste

⅓ cup oildivided

8 garlic clovesminced

3 green onionschopped

¾ kg pork bellysliced into half-inch cubes

saltto taste

ground black pepperto taste

1 large potatocut into half-inch cubes

1 small zucchinicut into half-inch cubes

1 large white onionminced

1 ½ cups cabbage minced

½ kg squidcleaned and cut into bite-sized pieces

1 cup small shrimppeeled and deveined

1 ½ cups pork broth

1 tbsp sugar

2 tbsp sesame oil

4 tbsp cornstarch mixed with 1/4 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.

Print Options: