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 Udon
Filipino-style pancit using thick Japanese udon noodles — stir-fried with pork, vegetables, and soy sauce for a fusion twist.
Instructions
- Prepare the udon noodles by boiling the water in a deep cooking pot.
- Once the water starts to boil, put-in the udon noodles, boil for 10 to 12 minutes or until just about right and not soggy.
- Drain the water and place the noodles in a colander or strainer to let the excess water drip. Immediately transfer the noodles to a large bowl and pour-in the olive oil. Gently toss the noodles until covered in olive oil.Set aside. Note: this will prevent the noodles from sticking to each other.
- Meanwhile, heat cooking oil in a a large and wide wok or pan.
- Saute the onion and garlic.
- Fold in the pork once the onion turns soft. Cook for 2 minutes.
- Add-in the squid balls. Cook for another 2 minutes.
- Put-in the carrots and cabbage. Continue to stir fry for 3 minutes.
- Slowly add the noodles in the pan.
- Pour-in the soy sauce and squeeze the lemon. Stir fry for 3 to 5 minutes.
- Add salt and pepper to taste.
- Transfer to a serving plate and top with chopped green onions.
- 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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