Panlasang Pinoy Special Pancit Canton

Instructions

1. Place the sliced pork liver in a bowl and pour enough milk to cover it completely. Let it soak for at least one hour to draw out the blood and remove any gamey flavor. Drain the milk and rinse the liver under cold water. Pat dry with paper towels and set aside.
2. Pour water into a pot and bring it to a rolling boil. Add the pork belly and a teaspoon of salt, then cover the pot. Boil until the pork is fork tender, about 45 minutes to an hour. Remove the pork and slice it into thin strips. Keep the stock in the pot.
3. Peel the shrimp and remove the heads, keeping the shells and heads separate. Add the shells and heads to the pork stock and simmer for two to three minutes. Strain the stock through a fine sieve to remove all the solid bits. Stir in the cornstarch while the stock is still warm so it dissolves completely.
4. Heat cooking oil in a large wok or wide pan over medium high heat. Sauté the garlic until fragrant, then add the onion and cook until soft. Add the sliced pork belly, kikiam, and Chinese sausage. Sauté for two minutes. Add the pork liver and cook for about one and a half minutes until no longer pink.
5. Pour in the oyster sauce and stir to coat all the proteins evenly. Add the cabbage, long green beans, carrots, and bell pepper. Toss quickly. Add the peeled shrimp, soy sauce, and sesame oil. Give everything a good mix. Pour in the prepared stock and let the mixture come to a boil.
6. Mix in the Knorr Shrimp cube and stir until it dissolves completely. Cook for about three minutes until the shrimp turns pink and curls up. Add the pre boiled pancit canton noodles to the pan. Toss everything together until the noodles absorb most of the sauce. Season with salt and pepper to taste. Transfer to a large serving platter and top with the boiled quail eggs.