Mark’s homemade Pork Pansit Bato Guisado recipe truly sets him apart. With the addition of Filipino Longaniza (sausage) and succulent pork belly cubes, Mark offers a fresh twist on a classic Filipino noodle dish. Pansit Bato, originating from the town of Bato in the Camarines Sur region of Bicol, is famed for its unique texture and flavor. Whether it’s cooked in a saucy style or not, Pansit Bato remains a beloved choice among Filipino noodle dishes. A more sauce-heavy preparation usually brings out its taste to the fullest, making Pansit Bato a versatile option for various culinary creations.
Experience the delightful fusion of Pansit Bato with Longaniza in Mark’s unique rendition. The incorporation of this flavorful Filipino sausage amplifies the dish’s savory notes, making each bite of Pansit Bato Guisado a gastronomic journey. The mix of textures and flavors creates a meal that’s both satisfying and indulgent, reaffirming Pansit Bato’s status as a cherished classic.
Mark’s innovative approach to cooking doesn’t end there. His take on Pansit Bato, featuring tender cubes of pork belly, brings an added depth to the dish. This twist on Pansit Bato Guisado introduces a rich, meaty dimension that complements the distinctive noodles beautifully. Whether you’re a fan of traditional Filipino cuisine or a foodie seeking new taste adventures, Mark’s Pansit Bato Guisado with Longaniza and pork belly is a culinary exploration not to be missed.
Ingredients: 4-6 servings
1 pack(500gms) of Pancit Bato noodles
1 lb. pork belly in small cubes
4-6 pieces of chopped longaniza(Filipino sausage)
1 medium, thinly sliced red onion
3 cloves, minced garlic
2 cups of thinly sliced cabbage
3-4 pieces of carrots, julienned
1 cup of chicharo(snow peas), corners cleaned and strings around removed
1/4 cup of soy sauce
salt & peppers to taste
water
Cooking Procedure:
- First, soak pansit bato noodles in cold water. Leave it for 10-15 minutes or until they slightly soften. Drain the water after, then set them aside.
- Clean and cut pork belly into small cubes, do the same to longaniza(Filipino sausage), also, cut or slice vegetables accordingly.
- Place pork belly cubes on a large cooking pan, apply a small amount of water, then bring it in to a boil, while occasionally stirring until the pork belly cubes are browned.
- You can either remove or place the browned pork belly on one corner of the cooking pan, then use its fat to sauté onions and garlic. Add the sliced longaniza, next.
- Apply soy sauce, a pinch of salt if desired, then add ground black peppers to season. Stir to thoroughly combine ingredients.
- Add the vegetables, next, starting with carrots, cabbage, then chicharo(snow peas), stir to combine. Apply about 1/8 cup of water and let it simmer for 3-5 minutes until vegetables are slightly cooked(leaving them crunchy stores their nutritional value).
- Remove the sautéed ingredients and set aside. Using the same pan, apply 3-4 cups of water, or enough to allow Pansit Bato noodles to cook or soften. Apply a teaspoon of soy sauce or a pinch of salt, stir to dissolve or incorporate, then bring water into a boil.
- Carefully submerge Pansit Bato noodles into the boiling water. Stir occasionally to even up the noodles’ soft texture. When Pansit Bato noodles are fork tender, bring back the sautéed ingredients and gently stir to combine with the noodles.
- Leave it to simmer and incorporate for about 2-3 more minutes without overcooking the vegetable ingredients. Remove Mark’s Pork Pansit Bato Guisado with Longaniza from the heat. Serve it hot and enjoy!
Note: Mark’s Pork Pansit Bato Guisado with Longaniza(Filipino sausage) is meant to be saucy, but you have an option to a lesser sauce, as desired. Filipino noodles or Pansit recipes are most often served with lumpia(eggrolls) as a combo meal.
If you prefer it as your snack, puto(steamed rice cake) or sinapot(maruya) on the side, and spicy vinegar and fish sauce will truly perk you appetite. Adding “Dinuguan” to Pansit Bato is also delicious!
