… And all this time I thought it was only Malabon
In a series of yummy recipes found in my Filipino cookbook “From our Table to Yours”, this second dish I got from my current kitchen gold mine is something I consider a jackpot – it’s the first time I cooked it but it’s perfect! This is still part of the menu that I prepared for the whole day of my husband’s birthday because he loves noodles – dry, soupy, creamy – name it, he likes it! Since I think I have exhausted every type of pancit recipe in my tiny pancit arsenal so I decided to give this recipe a try.
Pancit Parañaque (serves 6)
250g pig’s cheek cut into 1cm cubes
cooking oil as needed
2 heads garlic, peeled and minced
1 medium white onion, peeled and chopped
salt and ground black pepper, to taste
3 cups water (I used 2 cups chicken stock and 1 cup water)
5 Tbsp light soy sauce
200g rice vermicelli (pancit bihon)
200g thick egg noodles (pancit miki) (I didn’t manage to find the think one so I just settled for the tinier version)
1 medium carrot peeled and julienned
1/2 head medium cabbage, chopped
2 stalks celery minced
1 spring onion, chopped
1) Bring a pot of water and cook pig’s cheeks until tender. Drain well
2) In a pan, heat some oil and saute garlic and onion until slightly colored. Add pig’s cheek and saute until browned. Season with salt and pepper
3) Add water and soy sauce. Mix well and bring to a simmer.
4) Add vermicelli and cook for 3 minutes. Add egg noodles. Make sure there is enough liquid to simmer noodles.
5) Add carrot, cabbage, celery and spring onion. Simmer until noodles are cooked and vegetables are tender. Serve.
This is just yummy! Perfect with some warm bread and soda 🙂