½lbspork250 g, shoulder or belly, boiled till tender and cut into small pieces
1cupcarrotcut into strips
3cupscabbagecut into thin layers
¼cupchicken liverdiced
½cupvegetable oil
⅛cupgarlicminced
½cuponionsminced
4cupspork stock
½cupsoy sauce¼ cup for the veggies and ¼ cup for the pancit
1bouillon cube
1tspground black pepper
For The Toppings
1tbspgarlictoasted
½cupchicharonor fried pork rinds
2eggsboiled, sliced into 2 or 4 lengthwise
2calamansior one quartered lemon
Instructions
In a wok or large skillet, heat the frying oil until it shimmers. Sauté the onions and garlic in the cooking oil until they are soft and golden. At this time, add the pork to the skillet and stir until done—Cook for five minutes, or until it is done and crispy.
Add the chicken livers, be careful not to overcook them, or they might crumble. Toss in the soy sauce, water, and black pepper, followed by the carrot slices, to flavor the sautéed meat. Egg noodles have their own salty taste, so be careful not to add more soy sauce.
Mix in the cabbage and cook for a few minutes more. You don't want to lose the crisp of the cabbage when you combine it with the pancit, so cook it just long enough. The crunchiness of the cabbage, when eaten with pancit, gives an exciting twist to the meal, so avoid overcooking it. Set aside a portion of the cooked vegetables for after plating.
Add 4 cups of pork stock and the bouillon cube to the remaining mixture in the skillet for flavor. Bring it to a rolling boil over high heat, then stir in the egg noodles. To keep the noodles from adhering to the bottom of the pan, toss them constantly until they are tender. The whole procedure may take up to 15 minutes.
When the pancit noodles are fully cooked, remove the dish from the heat and transfer it to a platter. We'll finish it off with the sautéed vegetables and pork that we saved for the last step. At this point, you have complete freedom to experiment with toppings.
For my dish, I used the combination of pork and vegetables on top with toasted garlic, sliced boiled eggs, chicharon (fried pork rinds), and calamansi on the side. If you don't have calamansi on hand, squeeze some juice from a quarter of lemon instead. The sourness and zest provided by the citrus juices make the perfect meal taste.
Notes
Tips on the ingredients
For the pancit canton noodles you can sub in medium thick egg noodles.
Use pork shoulder or belly, cut into smaller parts and precook them before adding it to your pancit canton.
If you don't have pork stock, use chicken or vegetable stock.