SISIG PANCIT CANTON GUISADO

Ingredients:

2	tbsp	cooking oil
1	pc (50 g)	onion, sliced
5	cloves	garlic, minced
1	pack (500 g)	MONTEREY PORK SISIG
2	tbsp	soy sauce
2	tbsp	oyster sauce
2	cups	chicken broth
1/4	tsp	pepper
1	pc (100 g)	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:

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.
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.
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.
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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