Pancit Habhab with Pinakurat Vinegar

It’s hubby’s first “Father’s Day” and it’s my daddy’s first “Father’s day” as a grandpa.  So to treat and pamper them today, I cooked 4 dishes for them today:
 
  • Pancit Habhab
  • Pesto Pasta with Chicken
  • Baby Back Ribs
  • Chicken Cordon Bleue
 
Apologies from the blogger, I wasn’t able to get a high resolution photo of this dish.

It’s hard to believe but I cooked all of these alone ala-Master Chef for roughly 2 hours.  Funny, but I’m so obsessed with cooking.  I don’t see cooking as a tiring chore, but rather a therapy that does not only pamper (but the whole family as well as they get to enjoy and savour all my dishes).  Except for my mom, a fan of artificial granules and seasonings, who believes that my dishes are not-so-tasty.
Since it is my first time to cook pancit (without my Mom’s supervision, who also believes that pancit is her specialty), I did it as simple as possible, carefully avoiding mistakes along the way. But again, I made a slight twist by offering Pinakurat vinegar for drizzling.


Ingredients:
 
1/2 kg. Miki Noodles
100 g.  Chopped pork
1 pc.    Sliced cabbage
2 pcs.  Thinly-sliced Carrots
1 pc.    Thinly-sliced Sayote
8 cups  Pork broth
100 g.  Stringed Sitsaro
1/4 cup Soy sauce
1/2 tsp. Ground Pepper
2 tbsp.  Finely-minced Garlic
2 tbsp.  Finely-minced Onion
3 cups  Canola oil (you are free to substitute canola oil with any cooking oil available in your kitchen)
1/4 cup Minced parsley to garnish
Pinakurat Vinegar to drizzle
 
Cooking Instructions:
 
  1. Make the pork broth by adding 100g chopped pork to 10 cups of water in a skillet.  Bring to a boil and wait until the water becomes hazy.  After boiling, remove the chopped pork and set aside the broth.
  2. Saute garlic and onion in heated cooking oil.
  3. Add the chopped pork and stir fry everything until the meat is cooked.
  4. Pour in the soy sauce and sprinkle pepper.  Then, stir-fry everything.  Lower the heat and cover the cooking pan for a few minutes to contain the heat and allow the ingredients to absorb the soy sauce and pepper.
  5. Uncover the cooking pan and pour in pork broth (cooked earlier).  Then, bring everything to a boil.
  6. After boiling, allow everything to simmer for 10 more minutes.  Then add miki noodles.
  7. Cook miki noodles until it becomes tender and until has absorbed the pork broth.
  8. Add in the vegetables in this order in order to avoid overcooking:  sitsaro, carrots, sayote and cabbage.
  9. Cook everything until all the vegetables are done.
  10. Serve the noodles.  Drizzle with Pinakurat vinegar before serving. (If you can get banana leaves, it’s better to use them to have a true “Pancit Habhab Experience”)
 
 
Number of servings:  good for 6 to 8