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Chili Garlic Pancit Canton Recipe
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Chili Garlic Pork Pancit Canton

Chili garlic pork pancit canton is a Filipino noodle dish made with flour stick noodles cooked in seasoned chicken broth with pork belly, long green beans, carrots, cabbage, and red bell pepper. Chili garlic oil, soy sauce, oyster sauce, and MAGGI Magic Sarap season the noodles, while toasted garlic, parsley, and the green parts of onion leeks are tossed in at the end. The dish is served hot on a platter topped with the remaining toasted garlic.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Southeast Asian
Keyword: chili garlic pancit canton, comfort food, filipino pancit, spicy, stir-fried
Servings: 8 people
Calories: 575kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Large wok or cooking pot For cooking the pork and tossing the noodles
  • 1 Large cooking pot For blanching the vegetables
  • 1 Large bowl For the ice bath
  • 1 Fine strainer For separating the toasted garlic from the oil

Ingredients

  • 500 grams flour stick noodles pancit canton
  • 3/4 lbs pork belly thinly sliced
  • 12 pieces long green beans sliced diagonally
  • 2 pieces carrots medium, julienned
  • 1 pieces cabbage 1 head, chopped
  • 1/2 cup flat-leaf parsley chopped
  • 1/2 cup onion leeks thinly sliced, white and green parts separated
  • 1 pieces red bell pepper large, julienned
  • 2 pieces onions sliced
  • 1/4 cup garlic minced
  • 3 tablespoons chili garlic oil including the chili solids
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 8 grams MAGGI Magic Sarap
  • 3 cups chicken broth
  • 1 1/2 cups water
  • 1/2 cup cooking oil for toasting the garlic
  • ground black pepper to taste
US Customary - Metric

Instructions

  • Heat 1/2 cup cooking oil in a pan over medium-low heat. Add the minced garlic and cook, stirring frequently, until golden brown. Immediately strain the garlic from the oil. Set the toasted garlic and the garlic-infused oil aside separately.
    1/2 cup cooking oil, 1/4 cup garlic
  • Prepare an ice bath by combining 4 cups of ice and 6 cups of water in a large bowl. Set aside.
  • Bring 12 cups of water to a boil in a large cooking pot.
  • Blanch the long green beans, carrots, and cabbage in batches for 35 to 50 seconds. Immediately transfer the vegetables to the ice bath to stop the cooking. After 2 minutes, drain thoroughly and set aside.
    12 pieces long green beans, 2 pieces carrots, 1 pieces cabbage
  • Heat 3 tablespoons of the reserved garlic-infused oil in a large wok or cooking pot.
    1/2 cup cooking oil
  • Add the pork belly and sauté for 4 to 5 minutes, or until lightly browned. Pour in 1 1/2 cups water and bring to a boil. Continue simmering until the water evaporates completely and some of the pork fat renders.
    3/4 lbs pork belly, 1 1/2 cups water
  • Add the sliced onions and the white parts of the onion leeks. Sauté until softened.
    2 pieces onions, 1/2 cup onion leeks
  • Add the chili garlic oil, including the chili solids. Stir-fry over medium heat for 30 seconds to release its aroma.
    3 tablespoons chili garlic oil
  • Pour in the soy sauce and oyster sauce. Stir until well combined with the pork.
    3 tablespoons soy sauce, 2 tablespoons oyster sauce
  • Add the chicken broth and bring to a boil. Continue cooking for 5 to 10 minutes, or until the pork belly is tender.
    3 cups chicken broth
  • Add the flour stick noodles. Gently toss until they soften and absorb the seasoned broth. Add a little hot water or additional chicken broth as needed so the noodles cook evenly without drying out.
    500 grams flour stick noodles
  • Sprinkle in the MAGGI Magic Sarap. Toss until evenly distributed throughout the noodles.
    8 grams MAGGI Magic Sarap
  • Add the chopped parsley, the green parts of the onion leeks, the julienned red bell pepper, and about three-fourths of the toasted garlic. Toss gently to combine.
    1/2 cup flat-leaf parsley, 1/2 cup onion leeks, 1 pieces red bell pepper, 1/4 cup garlic
  • Season with ground black pepper. Return the blanched vegetables to the wok and toss everything together. Continue cooking for 1 to 2 minutes, or until the vegetables are heated through and evenly distributed.
    ground black pepper, 12 pieces long green beans, 2 pieces carrots, 1 pieces cabbage
  • Transfer the pancit canton to a serving platter. Sprinkle the remaining toasted garlic on top. Drizzle with a little of the reserved garlic-infused oil or additional chili garlic oil, if desired. Share and enjoy!
    1/4 cup garlic, 1/2 cup cooking oil, 3 tablespoons chili garlic oil

Notes

Garlic oil – Keep the heat at medium-low the whole time the garlic is in the oil and pull it as soon as it turns light gold. It keeps browning for a few seconds after straining, so slightly early is the right moment.
Make-ahead – The toasted garlic, garlic oil, and blanched vegetables can all be prepared a day ahead. Store the garlic at room temperature in a sealed jar, the oil at room temperature, and the vegetables in the refrigerator.
Scaling – Halve everything for a 4-person batch and use a 12-inch wok. Cut the chili garlic oil back to 1 1/2 tablespoons and add more only after tasting, since the heat concentrates in a smaller batch.
Leftovers – Refrigerate in a covered container for up to 3 days. Reheat in a wok with a splash of chicken broth over medium heat, tossing until the noodles loosen.

Nutrition

Serving: 410g | Calories: 575kcal | Carbohydrates: 51g | Protein: 13g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 960mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2900IU | Vitamin C: 60mg | Calcium: 70mg | Iron: 3mg