How to Cook Pancit Batil Patung
Servings: 4 to 6 servings
Ingredients
- 1/2 kilo fresh miki
- 1/4 kilo pork belly fat sliced into small pieces
- 1/4 kilo ground carabeef or beef
- 1 to 2 cups pork chicharon pork cracklings, crushed
- 200 grams cabbage chopped
- 1 cup bean sprouts
- 3 cups chicken stock
- 1/2 cup soy sauce
- fish sauce to taste
- 2 medium size onion chopped
- 1 head garlic minced
- Freshly ground black pepper
- fried eggs sunny side-up
- cooking oil
- calamansi
Instructions
How to cook Pancit Batil Patung:
- In a pan, heat about a a tablespoon of oil in high heat and saute the ground beef until. Season with salt and remove from the an and set aside.
- In the same pan, heat some oil and saute half of the garlic and onion until fragrant. Add the cabbage and saute until the cabbage is half cooked, about 2 minutes then season with fish sauce and pepper.
- In the same pan, heat the pan in high heat and stir fry the pork belly until brown and some of the fat is rendered. Set aside.
- In the same pan, saute the remaining half of the garlic and onions until fragrant. Increase the heat to high and add the noodles, a cup of chicken stock and sou sauce then stir.
- Then add the remaining chicken stock and stir for at least 5 minutes. Stir in bean sprouts and season with patis.
- To assemble the pancit; put the noodles in a serving platter. Top with the cooked vegetables and spread the ground beef on top of the vegetables. Spread the crushed chicharon on top of the ground beef. Then top with fried eggs. Serve with calamansi and patis for the condiments.