A standard Bicolano Filipino chow mien, Pansit Bato Guisado with Pechay recipe is usually cooked without tomatoes in the mix, but that’s how Mark made one of his Pansit recipes. Along with it, are slices of pechay or bok choy that he sautéed with pork belly cubes.
Adding a small amount of soy sauce and a mix of spices including garlic, onions and crushed black peppers completes his Ginisang Pansit Bato Guisado with pechay(bok choy). Here’s how he prepared his Pansit Bato Guisado recipe.
Ingredients: 3-4 servings
1 pack(500 gm) of Pansit Bato
1 lb. pork belly cubes
2 stalks of sliced pechay(bok choy)
2 tbsp. soy sauce
1 medium sliced tomatoes
1/2 medium sliced onions
2 cloves of minced garlic
salt & pepper to taste
3-4 cups of water
Cooking Preparation:
- Soak Pansit Bato on a bowl full of warm water. Leave it for 10-15 minutes. Transfer the noodles to a large strainer to rinse off excess starch through running water, for a couple of minutes. When done, shake the strainer to drain excess water off of the noodles. Set aside.
- On a wok or deep pan, boil the pork belly cubes in water, until water dries up and pork belly is browned. Move them on a corner of the wok or pan when browned.
- You can use the oil produced from the pork belly to sauté garlic and onions. When they soften, move the pork belly back to the center to combine with garlic and onions. Stir to thoroughly combine. Add the sliced tomatoes and keep stirring to combine.
- Apply a pinch of salt and pepper, then combine and stir in sliced pechay(bok choy). Apply some soy sauce and more crushed black peppers if necessary. Continue to stir to evenly combine all ingredients for 1-2 minutes, then immediately remove them and set aside.
- Using the same pan, boil 1-2 cups of water. Apply 1/2 a teaspoon of butter or olive oil, sprinkle a small amount of salt and pepper or soy sauce it desired.
- Add Pansit Bato noodles, bring it to a boil, while stirring constantly until noodles soften and water is slightly drained. Add more water if needed to keep it moist.
- Top Pansit Bato Guisado with sautéed pechay and pork belly, thoroughly mix all to evenly combine. Apply more seasoning as desired. Remove from heat, then serve Ginisang Pansit Bato, hot.
Tip: Leave a slight amount of moisture to the recipe for better taste. Top it with chopped scallions(spring onions), if desired. Garnish Ginisang Pansit with Pechay(Bo Choy) or Pansit Bato Guisado with Pechay, with a squeeze of Calamansi juice prior to serving.
Saucy Pansit Bato with Chicharon & Shrimps
