Janis’s Pancit recipes differ mostly in ingredients, although more time is given when cooking Bihon and Bato noodles, due to their firmer noodle texture. As with Pansit Canton, its noodle texture is softer and it takes a shorter period of time to cook. In fact, some people don’t even boil them prior to combining them with the vegetable and meat ingredients. Pansit Canton noodles are sometimes added directly to the mixture without the boiling process, unlike Bihon and Pansit Bato. They easily dissolve or soften as you mix them with the rest of the ingredients while they are still over a heated pan.
Janis has two samples of her Pancit Canton Guisado. One of them is sautéed with pork belly cubes, fish balls, sliced cabbage, carrots and spices, while this Pansit Canton Guisado that we’re about to introduce, is cooked with chicharo(snow peas), sliced pork and fish balls, carrots and spices. Both recipes are garnished with chopped scallions. Here’s her Pansit Canton Guisado with Fish Balls & Pork for you.
Ingredients: 3-4 servings
1 pack pansit Canton noodles
2 thick strips of thinly sliced, pork belly
1 pack fish balls(optional)
2 cups of chicharo(snow peas)
1 cup of sliced carrots
2 tbsp. soy sauce
2 cloves minced garlic
1/2 medium sliced onion
1/2 tsp black pepper, crushed
1 lemon, sliced in quarters
1 tbsp. oyster sauce
1 chicken bullion
2 stalks chopped scallions
Water
Cooking Procedure:
- Boil the pork belly strips in water. When pork is done, remove it from the heat. Cool them off, then cut them into small cubes and set aside.
- On a pan, sauté garlic and onions. Season with crushed black pepper and stir it until slightly brown. Add sliced fish balls, apply a small amount of water. Stir to mix ingredients evenly for a couple of minutes.
- Apply a spoon of soy sauce and 1 tbsp. of oyster sauce. Sautee carrots and chicharo(snow peas) with it for about 5 minutes. Keep vegetables half-cooked for better veggie results. Turn off heat and set it aside.
- On a big pan or a wok, pour enough amount of water to boil. Add the chicken bouillon a small amount of soy sauce. Let it boil for the bouillon to dissolve.
- Add Pansit Canton next. Let it boil for 10-15 minutes or until Pansit Canton for tender. When sauce thickens and almost dry, add the pork belly cubes and fish balls, followed by the sautéed vegetables.
- Gently stir to thoroughly combine ingredients. Let it cook for a couple more minutes, then remove from the pan and transfer delicious Pansit Canton to a serving bowl.
- Garnish it with chopped scallions(spring onions), add a slice of lime or lemon on the side. Serve delicious Pansit Canton with Fish Balls & Pork, hot. Yummy!
Tip: Serve with kakanin(sweet rice cakes, like Puto). Soy sauce and a squeeze of calamansi as a condiment, if available is best!