Supreme Pancit Canton

2 tbsp vegetable oil

4 garlic clovesminced

1 red onionsliced into strips

½ cup pork bellysliced 3/4-inch thick

1 Chinese sausagechopped

¼ cup shiitake mushroomssliced

4 shrimphalved

3 cups water

1 (60g) MAGGI® Supreme Sarap sachet

¼ tsp ground black pepper

¼ kg pancit canton

½ red bell peppersliced into thin matchsticks

1 small carrotcut into thin strips

½ cup green beans

¼ small cabbage headsliced

4 calamansi halved

Render fat

In a large pot/wok, fry the pork over low heat until it releases its fats.

Sauté aromatics

Sauté garlic, onion, and pork in oil for five minutes.

Sauté other meats

Add shitake mushrooms, Chinese sausage, and shrimps and continue cooking for a few minutes.

Liquid and seasoning

Pour water and bring to a simmer. Add MAGGI® Supreme Sarap and pepper and cook for ten minutes.

Add vegetables

Add carrots, green beans, bell peppers, and cabbage. allow to simmer in the broth for about two minutes while stirring.

Add pancit

Add pancit canton and allow to soften and absorb all the cooking liquid. toss to distribute all the ingredients evenly through the pancit.