SISIG PANCIT CANTON GUISADO


Ingredients:

2 tbsp COOKBEST COCONUT OIL
1 (50 g) pc onion, sliced
5 cloves garlic, minced
1 pack MONTEREY PORK SISIG
2 tbsp soy sauce
2 tbsp oyster sauce
2 cups chicken broth
1/4 cup pepper
1 (100 g) pc carrot, cut into matchsticks
50 grams snow peas (chicharo), ends trimmed
150 grams cabbage, sliced or chopped
300 grams pancit canton noodles (egg noodles)
1 stalk kinchay (Chinese parsley), chopped

Procedure:

  1. Heat oil in a large wok or pan and sauté onion and garlic until onion is tender. Add sisig and sauté until slightly brown. Set aside.
  2. In the same pan, add soy sauce, oyster sauce, chicken broth, pepper and carrot. Cover and let simmer for 3 minutes or until carrot is tender.
  3. Add chicharo and cabbage. Simmer until veggies are half-cooked and then add noodles and half of kinchay. Mix until noodles are cooked and have absorbed the sauce.
  4. Toss in half of sisig and mix well. Arrange pancit canton in a serving plate and top with remaining sisig and kinchay.

Makes 6 servings.

(Yield: 2 cups per serving)


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