Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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. 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 Canton at Bihon
A combination of two noodle types — egg noodles (canton) and rice vermicelli (bihon) stir-fried together with pork and vegetables.
Instructions
- Soak the bihon noodles in water for 10 minutes. Drain the water and set the soaked bihon aside.
- Heat a cooking pot and then pour 3 tablespoons of cooking oil.
- Once the oil becomes hot, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pot after pan-frying, and then set aside.
- Incorporate 1 to 2 tablespoons cooking oil. Saute onion and garlic until the onion becomes soft and translucent.
- Add sliced pork. Continue to sauté until it turns light brown.
- Add shredded chicken. Saute for 3 minutes.
- Pour soy sauce and water. Stir. Let boil.
- Incorporate Knorr Shrimp Cube. Stir. Cover the pot and continue to cook in low heat for 20 minutes. Note: you can add more water, if needed.
- Add carrots, green beans, and cabbage. Stir. Cover and cook for 2 minutes.
- Put the pancit canton in the pot. Cover. Let the noodles absorb the steam from the boiling liquid for 3 minutes.
- Toss the pancit canton with the other ingredients.
- Add the pancit bihon. Toss some more until all ingredients are well blended.
- Put the pan-fried shrimp into the pot and sprinkle with ground black pepper. Toss and cook until the liquid has been absorbed completely.
- Transfer to to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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
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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