Pancit Batil Patung
by Chef Boy Logro
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INGREDIENTS:
500 g fresh miki
200 g pork belly fat, sliced into small pieces
200 g beef, minced
2 cups chicharon, crushed
1/4 head cabbage, sliced
100 g bean sprouts
3-4 cups chicken stock
1/2 cup soy sauce
Fish sauce, to taste
1 red onion, sliced
1 head garlic, minced
Freshly ground black pepper
3 pcs eggs, sunny side-up
Oil
Calamansi
INSTRUCTIONS:
1. Place wok in high heat then pour oil and add beef.
2. Stir fry until brown, season with salt and set aside.
3. Add oil to the wok then sauté half of the garlic and onions, add the cabbages
and stir fry for two minutes, season with fish sauce and pepper.
4. Remove from wok and set aside.
5. On high heat, add the pork pieces into the wok then cook until brown on all sides.
6. On the same pan, sauté half of the garlic and onions for one minute.
7. Adjust heat to high and add the fresh noodles, one cup of chicken stock
and soy sauce, stir while cooking.
8. Slowly add the remaining chicken stock, stirring continuously
for at least five minutes.
9. Season with fish sauce then stir in the bean sprouts.
10. Remove noodles from wok, set aside on a serving dish.
11. Spread cooked minced beef on top of vegetable.
12. Spread crushed chicharon on top of minced beef.
13. Top with cooked sunny side-up egg then serve with calamansi.
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