AuthorBiteSizedFried pork belly and tofu on top of a flavorful pancit!
Simmer pork in 3 cups of water until tender. Remove and set aside to cool. Reserve 2 cups of pork stock.
Fry pork and tofu in oil until golden brown. Remove and cut into bite-size pieces.
Sauté garlic and onion in the same pan. Pour reserved pork stock and simmer. Season with MAGGI® MAGIC Pork and MAGGI® Soy.
Combine vinegar, MAGGI® Soy, garlic, red onion, chili, pepper, and sugar. Mix well and set aside.
Stir in pancit canton, fried liempo and tofu. Transfer to a serving plate and garnish with spring onion. Serve with sauce.
Pork belly may be replaced with pork cheeks.
Pancit canton may be replaced with mixture of miki noodles and bihon.
Chopped kinchay may also be added as garnish.
Ingredients
Directions
Simmer pork in 3 cups of water until tender. Remove and set aside to cool. Reserve 2 cups of pork stock.
Fry pork and tofu in oil until golden brown. Remove and cut into bite-size pieces.
Sauté garlic and onion in the same pan. Pour reserved pork stock and simmer. Season with MAGGI® MAGIC Pork and MAGGI® Soy.
Combine vinegar, MAGGI® Soy, garlic, red onion, chili, pepper, and sugar. Mix well and set aside.
Stir in pancit canton, fried liempo and tofu. Transfer to a serving plate and garnish with spring onion. Serve with sauce.
Pork belly may be replaced with pork cheeks.
Pancit canton may be replaced with mixture of miki noodles and bihon.
Chopped kinchay may also be added as garnish.
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