Panlasang Pinoy Special Pancit Canton

One of the best ways to feel festive at any time of the year is by cooking up something that reminds you of the holidays. And as a Filipino, pancit is easily the recipe I find myself turning to again and again to get me in the Christmas spirit! This is the kind of dish…

One of the best ways to feel festive at any time of the year is by cooking up something that reminds you of the holidays. And as a Filipino, pancit is easily the recipe I find myself turning to again and again to get me in the Christmas spirit! This is the kind of dish you will find in most parties and fiestas. But this recipe in particular is my own little way to make the Pinoy favorite. Curious about this Panlasang Pinoy Special Pancit Canton?

This is a pancit canton recipe that makes sure to use every delicious ingredient you would want with your noodles. We’ve got pork belly, pork liver, kikiam, shrimp, quail eggs, and well, the list goes on! I really was able to toss on many of my favorite pancit ingredients in here while making sure that the dish does not get too overwhelming. 

Let’s get to cooking then!

Steps to Making Panlasang Pinoy Special Pancit Canton

1. Preparing the pork liver

First things first, we must soak our 6 ounces of sliced pork liver in milk in a bowl. Marinate this for 1 hour so we can get all of that gamey flavor out of the way. Then discard your milk, and rinse the liver with some water. Set the pork liver aside.

2. Cooking the pork

Pour 4 cups of water in a cooking pot, and let this boil. Then place 12 ounces of pork belly inside along with 1 teaspoon of salt. Put the cover on top, and just keep the mixture boiling until your pork gets nice and tender. Then take the pork out, and start slicing these up into thin pieces. Don’t throw out the liquid inside either. We will need this pork stock later so set this aside for now.

3. Mixing the flavor of pork with shrimp 

Now clean each of your 12 shrimp, and also remove the heads and shells. Put the head and the shells in the pork stock from earlier. Boil these for 2 minutes. Then run this through a kitchen sieve so you can filter out the solid parts. Now wait for the stock to cool down before you add 2 teaspoons of cornstarch. Stir this into the mixture, and then set it aside.

4. Cooking some of the vegetables and meat

Put 3 tablespoons of oil in a large casserole or skillet, and apply heat. Once the oil is hot, you can integrate 5 cloves of garlic you’ve chopped along with 1 onion you’ve sliced. Sauté these together until the onion softens. Then put your pork belly from earlier inside, as well as 5 kikiam, and 2 Chinese sausages you’ve sliced up. Keep sautéing all of these for 2 minutes before adding your pork liver. Then cook this up for 1 ½ minutes with the rest of the components.

5. Adding some more seasonings and other ingredients

Pour 3 ½ tablespoons of oyster sauce inside your casserole or skillet. Stir this into the mixture. And then put the rest of your veggies inside too. We will start with our 2 cups of sliced cabbage, and then the 20 long green beans we’ve sliced, 1 carrot we’ve julienned, and 1 red bell pepper we’ve also julienned. Toss everything together nicely.

6. Integrating shrimp and more

Put the shrimp we prepared earlier inside alongside a bunch more seasonings. That would be your ¼ cup of soy sauce, 1 teaspoon of sesame oil, and the stock we made with pork and shrimp earlier. Then just let this boil before you place 1 Knorr Shrimp cube inside too. Continue cooking for 3 minutes.

7. Working with the noodles

Let’s just toss in our 400 grams of pancit canton that we already boiled for 2 minutes. Just continue cooking everything until all of the ingredients have blended well together. 

8. Adding salt and black pepper

For our final step, all we have to do is sprinkle in as much salt and ground black pepper as we like. And you’re done! You can transfer these irresistible noodles to a serving plate of choice, and enjoy it with the family or friends!

More Pancit Canton Recipes You Shouldn’t Miss Out On

Garlic Butter Shrimp Pancit Canton

If you enjoyed our main recipe above, I think you will also like this one. This Garlic Butter Shrimp Pancit Canton fully utilizes the rich and satisfying flavor of shrimp by incorporating more of it into this noodle dish. Another plus is the unique saltiness of our fried egg. This makes the dish adopt a richer taste!

Vegetarian Pancit Canton

Of course, we also have a vegetarian option for our pancit. Shiitake mushrooms provide a similarly meaty taste for this Vegetarian Pancit Canton recipe. This is conveniently something you can whip up fast, and is both healthy and hearty!

Saucy Pancit Canton

Some diners prefer their pancit canton with a bit of soup at the bottom so it never tastes dry. That’s where our Saucy Pancit Canton comes in. It introduces a ton of flavor from that deliciously savory stew!

Should you have any questions about recreating my Panlasang Pinoy Special Canton recipe, don’t be afraid to write them down in the comments below!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Panlasang Pinoy Special Pancit Canton

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Instructions

• Combine pork liver and milk in a bowl. Marinate for 1 hour. Discard the milk and then rinse the pork liver with water. Set aside.

• Boil water in a cooking pot. Add the pork and 1 teaspoon salt. Cover the pot and continue to boil until the pork tenderizes. Remove the pork and slice into thin pieces. Set the pork stock aside.

• Clean the shrimp and remove the head and shells. Combine the shell and head of the shrimp with the pork stock. Boil for 2 minutes. Run it through a kitchen sieve to filter the solid parts. Let the stock cool down and combine with cornstarch. Stir. Set it aside.

• Heat oil in a large casserole or skillet. Sauté the garlic and onion.

• Once the onion softens, add the pork belly, kikiam, and Chinese sausage. Continue sautéing for 2 minutes. Add the pork liver. Cook for 1 ½ minutes.

• Pour the oyster sauce. Stir.

• Put the vegetables into the skillet starting with the cabbage. Add the long green beans, carrot, and bell pepper. Toss.

• Add the shrimp, soy sauce, sesame oil, and stock (from pork and shrimp). Let it boil and then add the Knorr Shrimp Cube. Cook for 3 minutes.

• Toss-in the pancit canton. Continue cooking until all the ingredients are well blended.

• Season with salt and ground black pepper. Serve. Share and enjoy.

Video

Nutrition Information

Calories: 4353kcal (218%) Carbohydrates: 332g (111%) Protein: 164g (328%) Fat: 268g (412%) Saturated Fat: 79g (395%) Polyunsaturated Fat: 38g Monounsaturated Fat: 123g Trans Fat: 0.3g Cholesterol: 1698mg (566%) Sodium: 11523mg (480%) Potassium: 2642mg (75%) Fiber: 36g (144%) Sugar: 59g (66%) Vitamin A: 52293IU (1046%) Vitamin C: 278mg (337%) Calcium: 357mg (36%) Iron: 50mg (278%)

© copyright: Vanjo Merano