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Ingredient
Pancit Canton w/Crispy Pork
Introduce
Chef :
MindaPancit Canton w/Crispy Pork
#mindaskitchen - https://mindaskitchen.dine.online - https://www.mindas-kitchen.com/order-now/ - #GlobalApron
Ingredient
1-2 lbs
pork, cut into small cubes
1 teaspoon
Worcestershire sauce
1/2 teaspoon
rock salt
1 teaspoon
black pepper
Pinch
cinnamon powder
2 tablespoons
fresh milk
1-2 cups
Cassava flour for coating
1/4 cup
oil from frying the pork
2 tablespoons
minced garlic
6 cups
water OR stock
1/2 cup
oyster sauce
1 tablespoon
brown sugar
1/2 head
cabbage, chiffonade
2 cans
shitake mushrooms, sliced
2 cans
button mushroom (sliced)
400 grams
egg noodles
Cooking instructions
* Step 1
Cut your pork into small cubes. Mix the first 6 ingredients together thoroughly and evenly then coat it in the cassava starch until everything is fully coated.
* Step 2
Heat the frying pan with oil. When the oil is hot deep fry the pork in batches. Each batch should only take about 5 minutes. Once the pork is golden brown and cooked, remove and strain them then set aside.
* Step 3
Using same pan or wok, reduce the oil from the pan and leave a small amount then saute the onions and garlic. Then start adding your the mushrooms. Add the black pepper, brown sugar, oyster sauce, and water. Cover and let it boil.
* Step 4
Meantime prepare your veggies. Once the broth starts boiling you can add the noodles. Leave it 3-4 minutes until the noodles absorbs the liquid. Add your carrots for 2 minutes then add the cabbage.
* Step 5
Transfer to plate or tray. Add a splash of sesame oil then top it with your crispy pork and serve.
Note: if there is a photo you can click to enlarge it
Tag
Lunch
Pork
oyster sauce
pork, cut into small cubes
Worcestershire sauce
rock salt
Black pepper
cinnamon powder
fresh milk
Cassava flour for coating
oil from frying the pork
minced garlic
red onion, sliced
water OR stock
oyster sauce
brown sugar
cabbage, chiffonade
carrots, cut into sticks
shitake mushrooms, sliced
button mushroom (sliced)
egg noodles
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