Pancit Lucban

🛒 Ingredients

• Fresh Miki Noodles 150 g · 225 kcal
• Pork Belly, cooked and diced 70 g · 315 kcal
• Pork Liver, diced 20 g · 26 kcal
• Cooking oil 10 g · 90 kcal
• Garlic, minced 5 g · 8 kcal
• Onion, sliced 20 g · 8 kcal
• Chayote (Sayote), julienned 50 g · 8 kcal
• Snow peas 30 g · 12 kcal
• Soy sauce 15 g · 11 kcal
• White cane vinegar 20 g · 4 kcal
• Pork broth 50 g · 3 kcal
• Calamansi juice 5 g · 2 kcal
• Spring onions, for garnish 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat cooking oil in a large wok or skillet over medium-high heat. Sauté minced garlic and sliced onions until fragrant and softened.
2. Add diced pork belly and pork liver to the pan, cooking until browned and cooked through. Season lightly with salt and pepper.
3. Stir in chayote and snow peas, cooking for a few minutes until they are tender-crisp. Pour in soy sauce, white cane vinegar, pork broth, and calamansi juice.
4. Bring the sauce to a simmer, then add the fresh Miki noodles. Toss everything together gently until the noodles are well coated and heated through.
5. Transfer Pancit Lucban to a serving plate and garnish with fresh spring onions before serving immediately.