Can you really consider yourself a Filipino foodie without having had a taste of pancit canton? Whether saucy or dry, meat or vegetable-heavy, this dish is almost as familiar to Filipino households as a heaping bowl of white rice. If you haven’t tried pancit, it definitely wouldn’t be for a lack of opportunities, either; from the most joyous to most solemn of affairs, pancit is a regular guest at any occasion. The combination of tossed noodles and fresh, crisp vegetables is one that Filipinos have loved for decades. And with its many iterations over that period of time, there’s a version out there for everyone.
This pancit canton recipe we’ll be working on today consists of the same ingredients you see in your usual dish. Carrots, cabbage, snow peas, and bell peppers are just some of the components that make pancit an unforgettable dish. Flavorful and diverse in both taste and texture, pancit canton is always an undeniable classic. The only thing this combination is missing, then, is a tasty, hearty protein! Shrimp is always a delicious ingredient to add to your pancit canton. But why not up the ante — and add your leftover bagnet to the mix?
What is bagnet?
Crunchy, deep fried, golden goodness — the scrumptious bagnet is all that and more. Take one bite and marvel at how insanely crispy the exterior can be, while simultaneously falling in love with the succulent meat. Usually enjoyed with bagoong monamon, bagnet is popular at family gatherings where carnivores young and old enjoy this delectable, meaty goodness.
Bagnet is deep-fried, often double-fried, pork belly. The first step in the perfect bagnet is always to boil it, in order to attain maximum tenderness. Then, deep frying it twice gives it that crispy texture you so desire. Once you partner this with your pancit canton, there’s no going back; you’ll have found a new dynamic duo you won’t be able to get enough of!
Like many of our favorite dishes, we have the Ilocos region to thank for bagnet. Locally referred to as “chicharon” in Ilocano, many travel to the north in order to savor that crunchy, indulgent delight. Bagnet has the perfect balance of tender and crisp; each bite is not only a festival of flavors, but of textures, too!
Of course, bagnet isn’t the only dish Filipinos enjoy that makes use of juicy pork. Pork belly, in particular, is a crowd pleaser of an ingredient. Add it to anything, and it can easily become the star of your culinary show. Whether you turn it into your favorite liempo or make it your breakfast bacon, pork belly is as versatile as it is tasty. In fact, one of its most popular iterations, lechon kawali, pairs perfectly with pancit canton too!
Your thick, meaty slices of bagnet will make the ideal companion to a savory pancit canton. Flavorsome and dynamic, this dish will win the hearts of many — whether it’s during a big celebration or a small meetup with loved ones. Read on to find out how to make this wonderful dish from the comfort of your own kitchen!
Let’s make some Bagnet Pancit Canton together!
Making Banget Pancit Canton is easy! Because we’re assuming that you’re using bagnet leftovers, this recipe will zero in more on the pancit canton aspect. You can learn how to make your own bagnet here.
To start on your pancit canton, prepare your thick and tasty egg noodles. Boil 6 cups of water in a cooking pot, adding Knorr Pork Cube for that extra flavor. Once you’ve diluted the cube, add your egg noodles into the pot. Continue to cook your pancit canton noodles, until they’ve softened, though not to the point that they’re mushy. When you’re happy with the texture you’ve achieved, set them aside and prepare another pot.
Heat 3 tablespoons of oil in said pot, then sauté your onions and garlic. Toss in your vegetables: carrots, cabbages, snow peas, bell peppers, and parsley. At this point, your mushrooms go in, too. For about 30 seconds, cook, before spooning in your shrimp. Toss and cook your pancit’s components until the shrimp becomes a nice orange hue. After which, add your Napa cabbage, soy sauce, oyster sauce, and a quarter cup of water. This will give your pancit canton even more flavor.
After tossing and cooking for 1 minute, put your egg noodles back in the pot. Blend all your ingredients well, tossing them together thoroughly. Make sure to coat all your noodles with a savory sauce, before seasoning with ground black pepper. And don’t forget — top your dish with delectable bagnet slices for that extra oomph!
Warm and fragrant, your pancit canton is ready to be eaten! Serve it hot and share and enjoy with the rest of your family. Let us know what you think of this filling Filipino fave!
Bagnet Pancit Canton
- 1 lb. bagnet sliced
- 12 shrimp cleaned
- 8 Shiitake mushroom sliced in half
- 1 carrot Julienne
- ½ head cabbage chopped
- 2 leaves Napa cabbage sliced
- 12 snow peas
- 1 red bell pepper julienne
- 1 green bell pepper julienne
- 2 tablespoons parsley minced
- 1 onion thinly sliced
- 5 cloves garlic crushed
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- ¼ cup water
- 3 tablespoons cooking oil
- Ground black pepper to taste
- ½ lb. Egg noodles pancit canton
- 1 Knorr Pork Cube
- 6 cups water
- Prepare the egg noodles by boiling 6 cups of water in a cooking pot. Add Knorr Pork Cube. Stir until diluted. Put the egg noodles into the pot and toss. Continue cooking until the noodles are soft but not mushy. Set aside.
- Heat oil in a clean pot. Sauté onion and garlic.
- Once the onion softens, add mushrooms, carrot, cabbage, snow peas, bell peppers and parsley. Cook for 30 seconds.
- Add shrimp. Toss and cook until the shrimp turns orange in color.
- Add Napa cabbage, soy sauce, oyster sauce, and ¼ cup water. Toss and cook for 1 minute.
- Put the egg noodles back into the pot. Toss until all the ingredients are well blended.
- Season with ground black pepper and top with bagnet slices.
- Serve warm. Share and enjoy!