This was my 2nd attempt at experimenting with Pancit Bam-i. I think I got it right. I just need to use a better quality sotanghon noodles next time. I did not have a choice in Rustans, Rockwell, they only have the Good Life brand.
2 slices boiled pork belly
200 g.pancit canton noodles
250 g. sotanghon noodles, soaked in water for 10 minutes
chicken breast, boiled and flaked
carrot, slice into thick sticks
string beans, slice into thick sticks
tenga ang daga, soaked in warm water and cut into slivers
cabbage, cut into squares
150 g. shrimps, peeled
1/2 C. shrimp stock
4 C. chicken stock
1/4 C. soy sauce
1/4 C. Mama Sitas Soy Stir sauce
Render the fat from the pork slices over low heat until crispy. Cut into chunks and set aside for garnish.
Saute the garlic and onions in pork oil.
Add the flaked chicken and continue cooking.
Pour the soy sauce, saute for a minute or two then add the shrimp stock. When it boils, add the shimps.
Season with black pepper.
Pour 2 cups of the broth and Mama Sita Soy Stir sauce.
Let it boil, add the carrots, beans and tenga ng daga. When the vegetables are crisp tender, remove it and the meat from the stock, set aside.
Add the sotanghon and canton noodles to the stock and mix well. If the noodles are not yet cooked, add the remaining stock little by little.
Transfer to a serving platter, top with the meat and vegetables.
Garnish with the crispy pork belly pieces and serve with kalamansi on the side.