PANCIT DILAW

Ingredients:

500	g	MONTEREY PORK SKIN
		Rock salt to taste
1	liter	cooking oil
1/2	kilo	minced garlic
3/4	cup	achuete seeds
1/2	kilo	pancit palabok/malabon noodles, soaked in water overnight
		salt & pepper to taste

1	cup	flaked tinapa
1/44	cup	chopped green onions
1/2	cup	pechay, sliced and blanched
2	pc	MAGNOLIA BROWN EGGS, hard-boiled

Procedure:

Rub pork skin with rock salt. Set aside.
Heat oil with minced garlic and cook until toasted. Strain and set aside garlic.
Return oil and sauté achuete seeds. Cook over low heat until color of oil changes. Strain and discard seeds.
Drain pancit noodles and cook in enough boiling water, about 8 to 12 minutes until tender. Drain and transfer to a large mixing bowl. Add oil by the ladle until all the noodles are fully coated.
Season with salt and pepper. Add flaked tinapa and mix well.
Arrange on a food pan or bilao and arrange topping (pechay, eggs, spring onions, cooked garlic and pork skin).

Makes 6 servings.

Share This Recipe