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Pancit Canton

Serves 4 to 6 Entree meat

Pancit Canton

Pancit Canton is a beloved staple in Filipino homes, often gracing tables during birthdays and other celebrations. This dish, with its roots in Chinese cuisine, has been lovingly adapted into a uniquely Filipino creation, capturing the essence of communal dining. The noodles are cooked with a generous hand, ensuring that each bite is infused with the rich flavors of pork and vegetables, a true reflection of how Filipino family cooks have always prepared it.

The taste of Pancit Canton is a delightful harmony of savory soy sauce, tender pork, and the fresh crunch of cabbage and carrots. The noodles are soft yet resilient, absorbing the essence of garlic and a touch of salt, judged perfectly by hand. This version is crafted for sharing, embodying the warmth and generosity of a Filipino meal, where each plate is a canvas of flavor and tradition.

Ingredients

  • 400 gcanton noodles
  • 300 gpork — sliced
  • 200 gcabbage
  • 2carrots
  • 3 tbspsoy sauce
  • 2 clovesgarlic
  • to tastefine sea salt

Method

  1. Begin by slicing the 300 g pork into thin strips, about 1/4 inch thick, to ensure even cooking. Season the pork generously with fine sea salt to taste, ensuring each piece is well-coated. This step enhances the flavor of the meat, which is crucial for the overall taste of Pancit Canton.
  2. In a large wok or deep skillet, heat 2 tablespoons of cooking oil over medium-high heat. Once the oil is shimmering, add the seasoned pork strips in a single layer. Allow them to brown without stirring for about 2-3 minutes until they develop a deep golden color on one side, then flip to brown the other side. The deep color indicates the Maillard reaction, which adds depth of flavor.
  3. While the pork is browning, peel and julienne the 2 carrots into thin matchsticks. Thinly slice the 200 g cabbage into strips. Mince the 2 cloves of garlic finely. These vegetables will add texture and sweetness to the dish.
  4. Once the pork is browned, remove it from the wok and set it aside. In the same wok, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Then, add the julienned carrots and sliced cabbage. Stir-fry the vegetables for about 2-3 minutes until the cabbage starts to wilt and the carrots are tender-crisp.
  5. Return the browned pork to the wok with the vegetables. Add the 400 g canton noodles directly into the wok. Pour 3 tablespoons of soy sauce over the noodles, which will help them absorb flavor and color. Toss everything together, ensuring the noodles are well-coated and mixed with the pork and vegetables.
  6. Add about 1/2 cup of water to the wok to help the noodles cook through. Cover the wok with a lid and let it steam for about 2-3 minutes, stirring occasionally, until the noodles are soft and have absorbed most of the liquid. The noodles should be tender but not mushy, with a slight chew.
  7. Taste the Pancit Canton and adjust the seasoning with more fine sea salt if needed. The dish should be savory with a balance of flavors from the soy sauce and the natural sweetness of the vegetables. Serve the Pancit Canton hot, ideally with rice, bread, or salad, to complement its rich flavors.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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