HUMBA PANCIT CANTON GUISADO


Ingredients:

2 tbsp COOKBEST COCONUT OIL
1 (50 g) pc onion, sliced
5 cloves garlic, minced
1 (450 g) pack PUREFOODS READY-TO-EAT PORK HUMBA
1 cup chicken broth
1 (100 g) pc carrot, cut into matchsticks
1 (50 g) pc chopped cabbage
1 stalk kinchay (Chinese parsley), chopped, plus extra for garnish
1 (200 g) pack pancit canton noodles (egg noodles)

Procedure:

  1. Heat oil in a large wok or pan. Sauté onion and garlic until onion is tender.
  2. Add humba, chicken broth and carrot. Cover and let simmer for 3 minutes.
  3. Add noodles and cook until it absorbs the sauce and is tender.
  4. Turn off heat and add cabbage and kinchay. Mix well. Garnish with additional kinchay, if desired.

Makes 4 servings.

(Yield: 4 cups mixture/1 cup per serving)


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