Crispy Pork Pancit Canton-Bihon

Method

1. Soak the rice noodles in lukewarm water for 10 minutes until soft, drain and snip into 15 cm lengths. Peel the prawns, leaving the tails, keep the heads and shells, and devein them. Cut the pork belly into 4 cm by 1 cm strips and the chicken into 1 cm strips. Thinly slice half the garlic and mince the rest. Cut the vegetables as for classic pancit canton.

   Add in this stepThin rice noodles (bihon) 50 gShell-on raw prawns (heads on if possible) 8Pork belly, in one piece 160 gChicken thigh 120 gGarlic cloves 5Carrot 60 gSnow peas (or green beans) 60 gCabbage 120 g

2. Put the pork belly and 3 tbsp water into a cold, dry 28 cm wok and cook over medium heat for 14 min. Once the water evaporates, the pork releases its fat and fries itself. Turn it now and then until deep brown and crisp on all sides, then lift onto paper towel, leaving the fat in the wok.

   medium heat

3. Heat the fat left in the wok over medium-low heat, add the sliced garlic and fry for 2 min, stirring. Lift it out the moment it turns pale gold; it keeps darkening from its own heat.

   Add in this stepCooking oil 1½ tbsp

   medium-low heat

4. Move 1 tsp of the fat to a small 18 cm pot and fry the prawn heads and shells over medium-high heat for 2 min 30 sec, pressing the heads until orange oil runs out. Add the chicken stock, lower to medium-low heat and simmer for 10 min. Strain, pressing the shells, then stir in the soy sauce, oyster sauce and fish sauce.

   Add in this stepChicken stock 450 mlSoy sauce 1½ tbspOyster sauce 1 tbspFish sauce (patis) 1 tsp

   medium-high heat→medium-low heat

5. Heat the wok over medium-high heat, fry the minced garlic and onion for 30 seconds, then add the chicken and stir-fry for 3 min 30 sec. When it is white all the way through, add the prawns and cook for 2 min until pink; set just the prawns aside.

   Add in this stepOnion ½

   medium-high heat

6. Turn up to high heat, stir-fry the carrot and snow peas for 2 min, add the cabbage and stir-fry for 1 min more. While the vegetables are bright and crisp, lift them out to join the prawns, leaving the chicken in the wok.

   high heat

7. Pour in the prawn stock; when it boils, add the canton noodles and keep lifting and turning them with tongs over medium heat for 3 min 30 sec. When about half the liquid is gone, add the soaked rice noodles and toss for 2 min more until all the liquid is absorbed and the noodles are glossy and separate.

   Add in this stepDried pancit canton noodles (or dried egg noodles) 100 g

   medium heat

8. Return the vegetables and prawns, add the pepper and toss lightly, then plate. Pile on the crispy pork, garlic chips and spring onions and serve with calamansi.

   Add in this stepGround black pepper 2 pinchSpring onions 1Calamansi (or lime wedges) 4