Pork And Shrimp Pancit Recipes

PORK AND SHRIMP PANCIT

Steps:

• Soak the rice noodles in warm water for 20 minutes; drain.
• Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
• Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

PANCIT PALABOK (FILIPINO RICE NOODLES WITH PORK AND SHRIMP SAUCE)

Steps:

• Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through, about 3-4 minutes. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer for another 10 minutes. Strain the broth and set aside.
• NOTE: If you are pinched for time, skip boiling the shrimp shells substitute with shrimp bouillon dissolved in 1 1/2 cups water. If your shrimp are peeled and deveined, then use the stock as it is!
• Combine the achuete paste and hot water, and set aside. Combine cornstarch with cold water and set aside.
• In a large skillet, heat oil over medium-low heat. Sauté the onion and garlic, cooking until the onion is transparent. Add the pork, and cook for about 5 minutes, or until fully cooked. Stir in cooking wine.
• Add the shrimp/seafood sauce, achuete liquid, cornstarch slurry, fish sauce and black pepper, and cook, for another five minutes stirring frequently, or until the sauce has thickened. Set aside.
• Meanwhile, make the noodles. In a separate deep-sided skillet, bring 4 cups of water to a boil over high heat. Add the noodles and cook for about 3 minutes, or cooked according to package directions. Drain the noodles and place in a serving dish.
• Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Steps:

• Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
• Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
• Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
• Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
• Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.

PANCIT

Steps:

• Using a large skillet, lightly sauté in a small amount of oil, the onions and garlic.
• Add the pork and shrimp.
• Add cabbage, carrots, soy sauce and 1 cup water.
• Turn heat to medium and simmer for 5 minutes.
• Stir and simmer until carrots are cooked.
• Place noodles on top of mixture and spoon vegetables and broth over the noodles.
• You might have to add a little more water if the noodles have not wilted.
• Cover and allow to steam for about 2 minutes.
• Turn out on a platter and garnish with lemon wedges.
• The recipe can be varied with chicken leftovers,
• bean sprouts or green onions.
• Squeeze the lemon wedges over Pancit before eating.

PORK PANCIT

Steps:

• Break vermicelli in half; cook according to package directions. Drain., Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture., In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.