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Season pork belly and shrimp with half of MAGGI® MAGIC SARAP. Massage well.
In a large pot over medium-high heat, fry the pancit canton noodles in oil until the color has changed to a darker golden color. Set aside and drain excess oil.
In a large work over medium heat, fry pork belly until it has rendered its fat and is crispy. Splash cold water over it often to make it render more of its fat. Remove from wok once crispy.
In the same wok, fry the Chinese sausage for about 2 minutes. Add the garlic, onion, and shrimp and sauté them in the rendered oils from the meats until fragrant.
Add the carrots, green beans, sitsaro, and cabbage. Season with remaining MAGGI® MAGIC SARAP and saute quickly. Add water and MAGGI® Supreme Sarap. Bring to a boil and simmer for 2 minutes until thickened. Remove from heat and pour over crispy noodles. Serve.
Ingredients
Directions
Season pork belly and shrimp with half of MAGGI® MAGIC SARAP. Massage well.
In a large pot over medium-high heat, fry the pancit canton noodles in oil until the color has changed to a darker golden color. Set aside and drain excess oil.
In a large work over medium heat, fry pork belly until it has rendered its fat and is crispy. Splash cold water over it often to make it render more of its fat. Remove from wok once crispy.
In the same wok, fry the Chinese sausage for about 2 minutes. Add the garlic, onion, and shrimp and sauté them in the rendered oils from the meats until fragrant.
Add the carrots, green beans, sitsaro, and cabbage. Season with remaining MAGGI® MAGIC SARAP and saute quickly. Add water and MAGGI® Supreme Sarap. Bring to a boil and simmer for 2 minutes until thickened. Remove from heat and pour over crispy noodles. Serve.
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