December 14, 2020
Supreme Crispy Pancit Canton

Time needed: 45 minutes.

Makes: 4 servings

½ kilo pork belly, sliced into bite-sized pieces
½ kilo medium shrimp, peeled and de-veined
2 pieces MAGGI® MAGIC SARAP sachet, divided
1 pack pancit canton noodles
Oil, for frying
2 pieces Chinese sausage, sliced
2 tablespoons garlic, minced
1 piece red onion, sliced into strips
2 pieces piece small carrot, sliced diagonally
1 cup green beans, sliced
1 cup sitsaro, sliced
¼ piece small cabbage, shredded
3 cups water
1 piece MAGGI® Supreme Sarap sachet, 60g


  1. Prepare proteins

    Season pork belly and shrimp with half of MAGGI® MAGIC SARAP. Massage well.

  2. Fry noodles

    In a large pot over medium-high heat, fry the pancit canton noodles in oil until the color has changed to a darker golden color. Set aside and drain excess oil.

  3. Fry pork

    In a large work over medium heat, fry pork belly until it has rendered its fat and is crispy. Splash cold water over it often to make it render more of its fat. Remove from wok once crispy.

  4. Saute aromatics

    In the same wok, fry the Chinese sausage for about 2 minutes. Add the garlic, onion, and shrimp and sauté them in the rendered oils from the meats until fragrant.

  5. Add vegetables and sauce

    Add the carrots, green beans, sitsaro, and cabbage. Season with remaining MAGGI® MAGIC SARAP and saute quickly. Add water and MAGGI® Supreme Sarap. Bring to a boil and simmer for 2 minutes until thickened. Remove from heat and pour over crispy noodles. Serve.