INGREDIENTS US CustomaryMetric
- 4 tablespoonsneutral-flavored oil
- 8 ounces pork shoulder, belly, or loin cut into ½” cubes
- 1 pound boneless chicken thighs, cut into 1” cubes, skin optional
- 1 peeled, julienne medium-sized yellow onion
- 7 to 8 finely minced garlic cloves
- ½ teaspoon ground achiote powder, optional
- 2 peeled, julienne medium-sized carrots, about 1 cup
- 2 ribs of celery, thinly sliced on a bias, about 1 cup
- 1 cup sugar snap peas, thinly sliced on a bias
- 4 cups green cabbage, cut into 1” pieces
- 3 tablespoons oyster sauce
- ½ teaspoon granulated sugar
- 3 tablespoons soy sauce
- 1 to 2 teaspoons fish sauce, optional
- 4 cups of chicken broth
- 8 ounces noodles
- Add 2 tablespoons of oil to a large wok over medium-high heat and heat until it begins to smoke lightly. Place the pork in the pan, season with salt and pepper, and stir-fry until browned on all sides and cooked through. This will take about 3 to 4 minutes. Set it aside in a large bowl or platter.
- Next, pour in 1 more tablespoon of oil, add the chicken, season wit
- Add the remaining oil, turn the heat to high, and add the carrots, celery, snap peas, and cabbage. Gently season with salt, then stir-fry for 90 seconds. Set it aside with the pork, chicken, onions, and garlic.
- In the wok over medium heat, add the oyster sauce, sugar, soy sauce, fish sauce, and chicken stock, and bring to a simmer.
- Once simmering, add the noodles and cook, stirring constantly, until they have absorbed all the liquid and are cooked, which takes about 3 to 4 minutes.
- Add the cooked meat and veggies to the wok and stir until combined.
https://www.billyparisi.com/pancit/#recipe
