Pancit Miki is a Filipino noodle dish made with wheat flour noodles, pork belly, garlic, onion, soy sauce, oyster sauce, red bell pepper, pepper, carrot, cabbage and pork broth cube. The guisado in its name is the Tagalog term for “sauteed” which implies that these noodles are tossed with colorful and healthy veggies like cabbages, bell peppers and carrots, and optionally topped with kikiam, squidballs, shrimp, and chicharon.
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WRITTEN RECIPE HERE: yummykitchentv.com/pancit-miki/
INGREDIENTS
½ kilo miki noodles
250 grams pork belly
5 cloves of garlic (minced)
1 medium onion (chopped)
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 medium red bell pepper (sliced)
½ teaspoon black pepper
1 small carrot (sliced into strips)
around 200 grams cabbage (sliced)
1 piece pork broth cube
2 to 3 cups water
Directions:
Prepare the pork belly slices and place them in a heated pan (no oil). Saute them using high heat until light brown. Once the oil is rendered from the fat. Add the cloves of garlic, and onions and saute them until aromatic. Season with black pepper, soy sauce and the pork broth cube. Stir and mix well.
Add some water. Cover the pot and let it simmer for a few minutes using low medium heat until the pork is tender.
Do the fork test to check if the pork is soft. Once tender, add the carrots and the red bell pepper. Saute them for a few minutes.
Then, add the miki noodles. Saute and mix them until well coated with the sauce. You can add more water if you like it saucy.
Add the oyster sauce and continue tossing the noodles for 5 to 6 minutes.
Lastly, add the chopped cabbage. Stir fry them all together for around 5 minutes. Turn the heat off.
Transfer the miki guisado to a serving plate. Serve this with your favorite toppings and some fresh calamansi on the side. Yum!