Can you really consider yourself a Filipino foodie without having tried pancit canton? Whether spicy or dry, with meat or vegetables, this dish is almost as familiar to Filipino families as a plate full of white rice. If you haven’t tried the pancit, surely it won’t be for lack of opportunity either; From the gayest to the most solemn affairs, Pancit is a regular guest on every occasion. The combination of stir-fried noodles and crisp, fresh vegetables is what Filipinos have loved for decades. And with its many iterations over that time period, there is a version available for everyone.
This pancit cantón recipe that we are going to work on today is made up of the same ingredients that you see in your usual dish. Carrots, cabbage, sugar snap peas and bell peppers are just a few of the components that make pancit an unforgettable dish. Tasty and varied in both flavor and texture, pancit cantón is always an undisputed classic. The only thing missing from this combination, therefore, is tasty, hearty protein! Shrimp is always a delicious ingredient to add to your pancit canton. But why not up the ante and add leftover bagnet to the mix?
What is the bag?
Crispy, fried and golden goodness – the delicious bagnet is all this and more. Take a bite and admire how incredibly crispy the outside can be, while falling in love with the succulent meat at the same time. It is usually appreciated with bagoong monamonBagnet is popular at family gatherings where carnivores young and old appreciate this delicious meaty goodness.
Bagnet is fried pork belly, often double fried. The first step to a perfect bagnet is always to boil it, for maximum tenderness. So frying it twice gives it that crispy texture you crave. Once you have collaborated with your canton of pancit, there is no going back; you will have found a new dynamic duo that you can never do without!
Like many of our favorite dishes, we have the Ilocos region to thank for the bagnet. Called locally “chicharon” in Ilocano, many travel north to savor this crunchy, indulgent treat. Bagnet has the perfect balance between tender and crisp; each bite is not only a festival of flavors, but also of textures!
Of course, bagnet is not the only dish Filipinos like that uses juicy pork. Pork belly, in particular, is a crowd pleaser. Add it to anything and you can easily become the star of your cooking show. Whether you make it your favorite time or make your own bacon for breakfast, pork belly is as versatile as it is tasty. In fact, one of their most popular iterations, lechon kawali, also pairs perfectly with pancit canton!
Your thick and meaty slices of bagnet will be the ideal accompaniment to a tasty canton of pancit. Tasty and dynamic, this dish will conquer the hearts of many, whether at a big party or a small gathering with loved ones. Read on to find out how to prepare this wonderful dish from the comfort of your kitchen!
Let’s make a Bagnet Pancit Canton together!
Making Banget Pancit canton is easy! Since we’re assuming you’re using leftover bagnet, this recipe will focus more on the pancit canton aspect. You can learn how to make your own bathroom here.
To start your pancit canton, make your own thick and flavorful egg noodles. Bring 6 cups of water to a boil in a pot, add Knorr Pork Cube for that extra flavor. After thinning out the cube, add the egg noodles to the pot. Continue cooking your canton pancit noodles until they are soft, but not mushy. When you are satisfied with the consistency you have obtained, reserve them and prepare another pot.
Heat 3 tablespoons of oil in said pan, then fry the onions and garlic. Add the vegetables: carrots, cabbage, peas, bell peppers, and parsley. At this point your mushrooms also come in. Cook for about 30 seconds, before adding the shrimp. Stir and cook your pancit components until the shrimp turn a nice orange hue. After that, add Napa cabbage, soy sauce, oyster sauce, and a quarter cup of water. This will give your canton pancit even more flavor.
After mixing and cooking for 1 minute, return the egg noodles to the pot. Mix all the ingredients well, mixing them well. Be sure to cover all of your noodles with a savory sauce, before seasoning with cracked black pepper. And don’t forget: cover your plate with delicious bagnet slices to give it that extra touch.
Warm and fragrant, your canton pancit is ready to eat! Serve it hot and share and enjoy it with the rest of your family. Let us know what you think of this Filipino favorite stuffing!
Canton of Bagnet Pancit
Egg noodles with shrimp and crispy pork
Keyword bagnet, chicharon, Philippine pancit, lechon kawali
- 1 pound sliced bagnet
- 12 clean shrimp
- 8 shiitake mushrooms cut in half
- 1 julienne of carrots
- ½ chopped cabbage
- 2 sliced Napa cabbage leaves
- 12 peas
- 1 julienne of red peppers
- 1 julienne of green peppers
- 2 tablespoons chopped parsley
- 1 onion, thinly sliced
- 5 garlic cloves, minced
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- ¼ cup of water
- 3 tablespoons cooking oil
- ground black pepper to taste
- ½ pound pancit canton egg pasta
- 1 Knorr pork cube
- 6 cups of water
Prepare the egg noodles by boiling 6 cups of water in a saucepan. Add the Knorr pork cube. Mix until diluted. Put the egg noodles in the pot and mix. Continue cooking until the noodles are soft but not mushy. Set aside.
Heat the oil in a clean skillet. Fry the onion and garlic.
When the onion has softened, add the mushrooms, carrot, cabbage, peas, bell peppers, and parsley. Cook for 30 seconds.
Add the shrimp. Stir and cook until shrimp turn orange.
Add cabbage, soy sauce, oyster sauce, and ¼ cup water. Stir and cook for 1 minute.
Return the egg noodles to the pot. Stir until all ingredients are well mixed.
Season with ground black pepper and decorate with the bagnet slices.
Serve hot. Share and Enjoy!
Calories: 370kcal | Carbs: 40g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated fat: 3g | Monounsaturated fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 959mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2655IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 3mg