Filipino Shrimp And Pork Pancit

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Filipino Shrimp And Pork Pancit

I am in search of a delicious pancit recipe but since I’m not filipino, I had to find a good homecooked recipe online…unfortunately, I didn’t know who to trust. Luckily, my friend, Angie’s mom was very kind to share hers. She gave me all the insights on what ingredients to use and the measurements for the recipe.

Since it wasn’t exact measurements, it won’t taste exactly likes hers. However, I think it definitely comes close! This filipino shrimp and pork pancit is the bomb and definitely tastes like a mother made it. Squeeze a little lime juice and oh my god, its a flavor explosion. Hope you like Mama Angie’s recipe ◡̈

INGREDIENTS YOU NEED FOR YOUR PANCIT:

• 1 pack rice noodles (6 ounces), soak in water to soften then drain

saute protein:

• 1 tbs oil
• 1 pork loin, thinly sliced (can substitute with chicken)
• 5-8 large shrimp, peeled and de-veined
• 1/2 tsp salt

saute vegetables:

• 1 tbs oil
• 3 garlic cloves, minced
• 1/2 white onion, sliced
• 1 carrot, julienned
• 1/4 cabbage, sliced
• 2 celery stalks, sliced
• 1/2 tsp salt
• 1 tablespoon soy sauce

assemble noodles:

• 2 cups chicken broth
• 1/4 cup oyster sauce (you can add additional 1-2 tbs oyster sauce if you like more savory)
• softened rice noodles
• sauteed vegetables
• sauteed protein
• 1-2 tbs soy sauce (optional), to taste
• black pepper, to taste

garnish:

• sliced green onions
• calamansi or lime, freshly squeezed

STEPS TO MAKE THE PANCIT:

1. Soak rice noodles for 15-30 in water.
2. While the noodles are soaking, prep your vegetables. Mince 3 garlic cloves. Slice 1/2 white onion. Julienne (thinly sliced) 1 carrot. Slice 2 celery stalks and 1/4 cabbage.
3. To prepare the meat, you can use chicken or pork. Thinly slice your pork. Tip: Tenderize the pork by pounding the meat on both sides with the back of your knife. Peel and de-vein the shrimp.
4. The rice noodles should be soft after you are done prepping the vegetables/meat. Strain the noodles and set aside.
5. Heat pan to medium-high heat. Once the pan is hot, add 1 tbs oil. Then, add sliced pork, shrimp, and 1/2 tsp salt and fry for 1-2 minutes until the shrimp has just turned orange and the pork is browned. Set meat aside. Be careful not to overcook the meat because we are going to cook it again.
6. Using the same pan on medium heat. Add 1 tbs oil. Add garlic and then onions. Saute for one minute. Then, add carrots. Saute for 1 minute, then add cabbage and celery. Saute for 2 minutes. Add 1 tbs soy sauce and 1/2 tsp salt. Cook until the cabbage has softened and set all the vegetables aside.
7. Use the same pan and turn on low-medium heat. Add 2 cups of chicken broth and 1/4 oyster sauce. Then, add noodles. Once the chicken broth has evaporated and cooked down (doesn’t look soupy). Stir and add the vegetables and meat. Mix together and if the noodles are looking a little dry (don’t add too much or it will be watery!), gradually add 1/2 cup chicken broth to the pan.
8. Add 1 to 2 tbs soy sauce, and 1 to 2 tbs oyster sauce if you like the dish to be more savory. Finally, add black pepper if you like and sliced green onions. Hope you enjoy with some freshly squeeze calamansi or lime!

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Additional side recipes for your pancit:

• homemade chili oil – add some chili oil for an extra kick and flavor with your pancit
• green beans – savory green beans are a perfect side dish for your pancit for a delicious dinner!
• crag rangoon eggrolls – these crispy eggrolls with the soft noodles compliment each other in terms of taste and texture

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