Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pancit Bihon with Lechon Kawali
Filipino stir-fried bihon with lechon kawali noodles with meat, vegetables, and savory soy-based sauce — a party staple.
Instructions
- Heat oil in a cooking pot. Saute onion and garlic until the onion softens.
- Add pork belly and sausage. Saute for 3 minutes.
- Pour soy sauce and water. Let boil.
- Add in Knorr Pork cube. Stir and cook for 1 minute.
- Add in bihon noodles. Cover the pot and then continue cooking until the noodles starts to soften.
- Add oyster sauce. Toss until all ingredients are well distributed.
- Put-in dried shrimp, cabbage, snap peas, carrot. Toss. Cook for 7 minutes.
- Season with ground black pepper and soy sauce if needed.
- Arrange in a serving tray and top with chopped lechon kawali.
- Serve with sliced lime or calamansi.
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Pro Tips & Troubleshooting
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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