Homemade Pancit Canton, A Staple Dish in Any Filipino Household
Despite all the instant options available today, preparing pancit canton from scratch will always taste better. Here’s our recipe for the staple dish.
Every Filipino get together will have pancit canton in its spread and will undoubtedly be one of the first platters to be wolfed down. The dish is hugely celebrated, causing conglomerates to jump on the chance to create instant versions of the recipe. However, the iconic party food does not take much preparation, throwing several ingredients into a pan to be stir-fried.
Akin to Chinese birthday noodles, the pancit canton recipe uses flavors of assorted meats and vegetables to create a rich, bold sauce base. It can be eaten at any point of the day and will forever be a staple in a Filipino household. Here’s our take on the dish–simple, but always a hit.
- 125 g pork, thinly sliced
- 1/4 cup water
- 2 tbsp oil
- 1 small pc onion chopped
- 4 cloves garlic chopped
- 1/4 cup chicken liver, cut into bite-sized pcs
- 1/2 cup shrimp peeled (optional)
- 1 small pc carrot, cut into thin strips
- 1/4 cup chicharo, ends trimmed
- 1/4 pc cabbage, sliced into thick strips or baby pak choi
- 2 tbsp kintsay, roughly chopped
- 1/2 cup bean sprouts, well rinsed and drained
- 2 cups water
- 2 pcs Knorr Shrimp Cubes
- 1 tbsp soy sauce
- pinch ground black pepper
- 1 pack (240 g) pancit canton noodles
- Knorr Shrimp Cube
First, you need to get a pan and boil the pork in 1/4 cup water for 10-15 minutes or until the water dries up.
Next, pour in the oil and begin sautéing the pork until it turns brown in color.
Throw in the onions and garlic next and cook until they are tender.
Now, add the chicken liver and sauté them until fully cooked before adding the shrimps.
When the shrimp changes color, add the carrots, chicharo, cabbage or pak-choi, bean sprouts and kintsay and sauté for a good 1 minute.
Since the meat and vegetables are done, let’s now make the sauce. Pour the water, Knorr Shrimp Cube and soy sauce into the pan and allow these to simmer until the cube is dissolved well. Give this a nice seasoning of pepper.
We’re almost there with only a few more steps. Take the meat and vegetables out of the pan and drain them in a strainer or colander before transferring them in a bowl. This ensures that the noodles will cook properly in the stock and that the vegetables are still firm and not overcooked as well.
With the stock still simmering, drop the noodles in. Stir it every once in a while. We need to move it around from time to time to let the noodles absorb all the flavors of the stock. If the noodles have absorbed all the liquid and it’s still not yet tender, water may be added
Once the noodles are tender, transfer them onto a serving platter and arrange the cooked meat and vegetables on top. And then, that’s it! Our Pancit Canton is ready to be served. This dish is best served and paired with some calamansi and soy sauce on the side.
When you aren’t sure what to bring next to a potluck or a large gathering, serving this pancit canton recipe will surely win the hearts of many. It’s not only a guaranteed hit, but requires little preparation, causing less stress in the kitchen. And if you’d like to explore other simple Filipino classics, it may be worth checking out our other recipes too.