Pancit with Crispy Pork Belly
Easy and flavourful Pancit recipe with crispy pork belly also known as "Lechon Kawali". Made of rice stick noodles or Bihon, cooked in flavourful pork broth. Then topped with stir fry vegetables and crispy pork belly.
Servings: 6
Calories: 596kcal
Equipment
- Wok
Ingredients
- 250 g rice stick noodles
- 2 tbsp soy sauce or to taste
- 1 tbsp oyster sauce or to taste
- 1 lb pork belly
- 2 tbsp vinegar divided for brushing the pork skin
- 1 tsp coarse salt
For the stir-fry vegetables
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 200 g cabbage shredded
- 100 g carrot julienned
- 100 g green beans sliced diagonally
- 100 g peas strings removed
- 1 tbsp soy sauce or to taste
- 1 tbsp oyster sauce or to taste
- ¼ tsp ground black pepper
For the pork broth
- 1 litre water
- 1 onion quartered quartered
- 2 cloves garlic smashed
- 2 stalk celery cut into 4
- 5 stems parsley
- 2 bay leaves optional
- 1 tsp whole black peppercorn
- 1 pork bouillon cube
Spice rub for the pork belly
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
Instructions
- Prepare and clean the pork belly. If there is any hair on the pork skin, use a kitchen torch or scrape it off with a knife. Wash the pork belly under a tap. Pat it dry and rub it with vinegar to remove the odour from the pork, then salt to season. Let it sit for 10 minutes while preparing other ingredients.
- Make the Pork Broth. Place all the pork broth ingredients and pork belly in a medium-sized pot. Cover and bring to a boil for 45 minutes.
- Remove the pork belly from the pot. Use a metal fork or skewer and punch lots of holes into the skin of the pork belly, about a quarter-inch deep. Then, slit the pork skin three-quarters of an inch width and a quarter-inch deep
- How to dry the pork belly? Pat it dry with a paper towel and brush the pork skin with vinegar. It helps to dry out the skin. Season the pork skin with salt, then the meat with spice rub Let it dry for at least an hour. If you are prepared, place it in a refrigerator uncovered for 8 hours or overnight.
- Deep fry or air fry the pork belly. To deep fry the pork belly, you will need at least 500 millilitres of cooking oil you prefer. Heat the oil in a wok to 350°F, fry until golden brown. Double fry for a crispier result.To air fry the pork belly, make a foil box and place the pork belly skin up. Air fry in the preheated air fryer to 375°F for 45 minutes or until golden and crispy.
- Prepare and stir fry the vegetables. Wash and slice the vegetables. Preheat the wok on medium-high heat. Drizzle the vegetable oil in the wok, saute onion and garlic. Add the vegetables and stir fry for 2 minutes, then add the soy sauce, oyster sauce and ground black pepper. Stir fry for a minute, remove from the wok and set aside.
- Cook the Noodles. Add the pork broth, soy sauce and oyster sauce into the wok and bring to a boil. Add the noodles and cook according to the instructions on the packaging. Season with ground black pepper.
- Serving the Pancit. Transfer the cooked noodles to a serving plate, then top with the stir fry vegetables and sliced crispy pork belly. Garnish with sliced lemons or calamansi and parsley.
Video
Nutrition
Calories: 596kcal | Carbohydrates: 48g | Protein: 10g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 54mg | Sodium: 975mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3246IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 2mg