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
- Render fat
In a large pot/wok, fry the pork over low heat until it releases its fats.
- Saute aromatics
Saute garlic, onion, and pork in oil for five minutes.
- Saute other meats
Add shitake mushrooms, Chinese sausage, and shrimps and continue cooking for a few minutes.
- Liquid and seasoning
our 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.