PANCIT LECHON RECIPE BY TASTY
Here's what you need: vegetable oil, pork skin, garlic, onion, celery, carrot, lechon, longanisa, soy sauce, bihon noodle, lechon dripping, salt, pepper, lemon juice, crispy chicharrón, fresh chives
Provided by Pierce Abernathy
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
- Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
- Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
- Add the onion and sauté for 2 minutes, until translucent.
- Add the celery and carrot, and sauté for 2 minutes more, until tender.
- Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
- Add the noodles and lechon drippings, and cook until the liquid has been absorbed, 2-3 minutes. Season with the salt, pepper, and lemon juice. Remove the pan from the heat.
- Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
- Enjoy!
Nutrition Facts : Calories 835 calories, Carbohydrate 106 grams, Fat 29 grams, Fiber 3 grams, Protein 31 grams, Sugar 8 grams
PORK AND SHRIMP PANCIT
A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!
Provided by Anonymous
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Soak the rice noodles in warm water for 20 minutes; drain.
- Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
- Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Nutrition Facts : Calories 488 calories, Carbohydrate 44.4 g, Cholesterol 118.5 mg, Fat 20.8 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 394.2 mg, Sugar 1.8 g
PORK PANCIT
Pancit is a classic Filipino recipe with regional variations in what meat, vegetables, and seasonings are used. And you can use other noodles as well, like bihon or rice noodles, or pancit noodles (though some find the yellow pancit a bit too thick and prefer thinner Asian type noodles). As you can see, there are endless...
Provided by Vickie Parks
Categories Other Main Dishes
Time 45m
Number Of Ingredients 16
Steps:
- 1. Soak the vermicelli noodles in water for 5 to 10 minutes, to soften. Drain well; set aside.
- 2. In a large Dutch oven or stock pot, brown the pork in oil. Add soy sauce, onion and garlic, and cook until onions is soft. Add water and bouillon cube to the pork, and bring to a low simmer.
- 3. Add the cabbage, celery, carrots, bell pepper, and snow peas (or green beans), and cook for 10 minutes.
- 4. Add the drained vermicelli noodles, and simmer over low heat until the noodles soak up all the broth. Season with black pepper.
- 5. Garnish servings with sliced scallions (green onions), and serve immediately.
QUICK AND EASY PANCIT
Quick, Easy and delicious! Will remind you of Island Fiestas!
Provided by Heather Maurer
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g
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