CRISPY PORK NOODLES


Ingredients:

1/2 kg whole MONTEREY PORK BELLY
1/2 kg MAGNOLIA CHICKEN STATION SOUP PACK
1 (100 g) pc white onion, peeled and sliced in half
1 head garlic
1/4 cup light soy sauce
1/2 tsp iodized fine salt
10 cups water
1/2 cup cooking oil
1 kg canton noodles, boiled
1 (150 g) pc cabbage, sliced into strips
1 (150 g) pack snow peas (chicharo), ends trimmed

Procedure:

  1. Combine pork, chicken bones, onion, garlic, light soy sauce, salt and water in a pot. Simmer for 40 minutes or until pork is tender.
  2. Set aside pork on a rack and let rest in the refrigerator then deep-fry pork until brown in hot oil. Chop or slice.
  3. To stock, blanch canton noodles. Drain and set aside.
  4. In a wok, heat 2 tsp oil of used in deep-frying and sauté noodles together with cabbage and snow peas. Once veggies brighten in color, transfer to platter and top with pork slices.
Makes 8 servings.              
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