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Time needed: 22 minutes.
Makes: 1 – 2 servings
2 tablespoons vegetable oil
4 pieces garlic cloves, minced
1 piece red onion, sliced into strips
½ cup pork belly, sliced ¾-inch thick
1 piece Chinese sausage, chopped
¼ cup shitake mushrooms, sliced
4 pieces shrimp, halved
3 cups water
1 piece MAGGI® Supreme Sarap sachet, 60g
¼ teaspoon ground black pepper
¼ kilo pancit canton
½ piece red bell pepper, sliced into thin matchsticks
1 piece small carrot, cut into thin strips
½ cup green beans
¼ piece small cabbage head, sliced
4 pieces calamansi, halved
In a large pot/wok, fry the pork over low heat until it releases its fats.
Saute garlic, onion, and pork in oil for five minutes.
Add shitake mushrooms, Chinese sausage, and shrimps and continue cooking for a few minutes.
our water and bring to a simmer. Add MAGGI® Supreme Sarap and pepper and cook for ten minutes.
Add carrots, green beans, bell peppers, and cabbage. allow to simmer in the broth for about two minutes while stirring.
Add pancit canton and allow to soften and absorb all the cooking liquid. toss to distribute all the ingredients evenly through the pancit.