Pancit Canton

This is what we normally serve to our Pinoy guests during parties or potluck dinners. It is a great substitute to plain rice and it complements other dishes like barbecue well!

Good for 10 persons
Prep Time: 30 minutes
Cook Time: 30 minutes


500 g Pancit Canton noodles (Tiffany brand)
½ kg Pork Lomo (pork tenderloin)
½ kg Shrimp Suahe (medium) - peeled
10 pcs. Fishball (for canton) – from Wei Wang
10 pcs. Dried Shiitake Black Mushroom – bathed in water overnight
2 Carrots
½ kg Cabbage
5 stalks of Spring Onion
1 bulb Red Onion
1 bulb Garlic
¼ cup Soy Sauce
Water or Chicken Broth (use chicken bone)
1 pinch Ground Black Pepper
4 tbsp. Cooking Oil
Calamansi

Prep:
1. Boil 8 cups of water with the chicken bone for 1 hour. Remove the bone.
2. Slice the pork lomo into small, thin and vertical slices.
3. Slice the fishballs into long slices.
4. Slice the mushrooms into long slices.
5. Slice the carrots into long slices.
6. Slice the cabbage into long slices.
7. Slice the spring onion into ½ inch.
8. Chop the red onion and garlic.

Cook:
1. Heat the oil on the wok using high flame.
2. Add the chopped garlic and onion until browned.
3. Remove the garlic and onion.
4. Add the shrimp. Cook for 2 minutes. Remove.
5. Add the pork lomo, mushroom and fishballs together. Add the soy sauce. Cook for 5 minutes.
6. Add the broth mixture. Let it boil. Cover the wok.
7. When boiling, add the pancit canton and the carrots. Cook for 8 minutes. Mix thoroughly.
8. Put back the browned garlic and onion and the shrimp together into the wok. Mix.
9. Add the cabbage and spring onion. Mix well for 1 minute.
10. Serve with calamansi.