How to cook: Pancit canton (a.k.a. lo mein or chow mein)

How to cook: Pancit canton (a.k.a. lo mein or chow mein)

pancit canton

Ingredients

175 g. of uncooked pork belly (liempo)
1/2 head of garlic
1/2 onion
3 peppercorns
1 bay leaf
1/4 k. of dried pancit canton (chinese egg noodles)
1 tbsp. of minced garlic
1 onion, halved and sliced thinly
1/2 carrot, julienned
1/4 head of cabbage, cut into 1/2″ slices
1/2 c. of sibuyas na mura (green onion leaves), cut into 2″ lengths
12 pcs. of green beans, sliced diagonally into 1″ lengths
2-1/4 c. of meat broth
2 tbsp. of soy sauce
2 tbsp. of oyster sauce
1 tbsp. of cornstarch
1 tsp. of sesame seed oil
2 tbsp. of cooking oil
salt and pepper to taste

How to :

Place the pork belly in a saucepan with 2-1/2 c. of water, 1/2 head of garlic, 1/2 onion, peppercorns, 1 tsp. of salt and bay leaf. Bring to a boil, removing scum as it rises. Cover and simmer for 30 minutes. Drain and cool. Strain the broth and set aside. Cut the cooked pork belly into 1/2″ thick slices.

Heat a heavy skillet or wok. Pour in the cooking oil and heat until smoking. Over hight heat, lightly fry the pork belly pieces until the edges start to brown. Add the minced garlic and sliced onion. Cook, stirring, until fragrant. Add the carrot, cabbage and green beans. Stir for a few seconds. Pour in the 2 c. of meat broth. Season with soy sauce and pepper. Disperse the cornstarch in 1/4 c. of meat broth. Stir in the oyster sauce. Add the cornstarch-oyster sauce mixture to the meat and vegetables in the skillet or wok. Bring to a soft boil and add the dried egg noodles. Stir to distribute the ingredients evenly. Lower the heat, cover and simmer for 8 minutes or until the noodles are almost cooked. The sauce would be thicker at the point and reduced significantly. The dish should still be “saucy”, not dry. Stir in the onion leaves and cook for another 30 seconds. Season with salt, if necessary. Turn off the heat, add the sesame seed oil and stir a few more times. Serve hot with kalamansi halves.

  • hecty carunungan

    hi how do you cook the pancit canton aristocrat style?

  • jB

    shit that pansit is sucks:evil:

    • http://homecookingrocks.com Connie

      Yeah? Your grammar sucks 100 times more.

  • rosey

    love pancit canton!…the real ones though :)

  • http://homecookingrocks.com Connie

    right, instant pancit canton doesn’t count as real pancit canton.

    • cielito

      thanks for posting this recipe, mukhang masarap, i’ll cook this for meryenda later.
      napatawa ko sa sagot mo kay jB…:)

  • http://www.filipino-food-lovers.com Robert

    Connie, I just want you to know that your weblog is one of the few out of millions that’s has a quality contents. (Which I’m sure you’re well aware of it.) It is sad for someone just to get ignorant and get stupid just like “jB”. This person obviously has no idea how much passion, time, and dedication to have such weblog like yours. On behalf of the many that truly appreciate your site, I just want to say thank you for your hard work and effort…

    Robert Colinares
    Missouri, USA

    • http://joycejimenez35.blogspot.com joyce

      ate connie!
      gamitin ko itong recipe mo ha? ;) i was asked to make pansit by my american co-teachers for tomorrow’s fun food friday at school. tiyak, papatok ito! thank you for sharing this!

  • http://homecookingrocks.com Connie

    joyce, there are even better versions. Here and here.

  • http://joycejimenez35.blogspot.com joyce

    thank you so much! i’m going to write about this experience. anyway, i used this recipe kasi di ko na nakita ito’ng reply mo, but guess what…parang dinaanan ng Katrina ang dala ko’ng aluminum tray! only the lemon wedges were left! sobrang linamnam and they were so thankful for the treat. medyo nahirapan lang ako kasi di ko nagamit yung aluminum wok ko at nag oxidize. i live close to the beach so i guess that makes our water a bit salty compared to the other areas in the city. but just the same, it was such a hit! i told them it’s my first time to make pancit (they pronounce it as PUHN’-set) and i got the recipe from you! in fact i told them to visit this blog for other recipes ;) bless your soul! walang katapusang thank you!

    • chunky

      i’ve never tried cooking any kind of local pancit, meaning canton or bihon because i thought it’s best to just buy from the authentic chinese restos..but am willing to give this a try. ang galing mo kasi mag-encourage…galing mo pa mangbara ng mga sumisingit dito…bilib talaga ako sa iyo!

  • http://homecookingrocks.com Connie

    joyce, i am so happy to read your feedback. :) next time, you might want to try the other variations.

    chunky, naku, maladas masarap gawing laruan yang mga asar na walang magawa kundi mang bwisit sa comment threads.

    • jesus gutierrez jr

      thats great i always used this recipe when we have a pilipino party sabi nila pinoy na pinoy ang luto….
      thanks

      jesus gutierrez jr
      united arab emirates
      chef holiday international hotel

      • lina

        Ms. Connie,

        Where ca I find your website of your recipes esp. lomi. and pancit canton Tks and more power God Bless.

        Lina

        • http://homecookingrocks.com Connie

          Lina, I’ll reproduce the guidelines which you will find on all recipe pages of this site.

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          • http://yahoo.com CYVEL

            hi,,,i’ll tyr to cok ur recp poh….

        • http://ww.com Abhy

          wala bang local noodles ah tsk!tsk! but just okei to me maybe next time i find it

          • ed

            hi Connie. I was looking at your improved/better version of Pancit Canton. When i tried going back to it, it was gone. If you can please repost it! thanks!

          • grace

            can you suggest a good brand of pancit canton noodles that i can use?

            thanks so much!

          • cherryblossoms

            i just like to ask jb if he ever know how to cook pancit canton!!!if he thinks he doesn’t like connie’s pancit canton then why not give her some suggestions to make it better???honestly speaking, i find the pancit canton in connie’s picture a little oily, so it is my choice not to put sesame oil…
            anyway, you can add shrimps …tastes good with it! (I just put it in a shallow pan, add a pinch of salt, then stir fry it…until it losses its transparency..) THEN, remove the skin and the head,then extract all the juices that you can get and add the juice and the meat while you are cooking your pancit canton…..taste yummy!!!!

  • http://homecookingrocks.com Connie

    ed, never gone. You’re just looking in the wrong place, perhaps. Click here and here.

    • chexy

      ms connie, my tita did some experimentng and i did the eating part..hehehe! Guess what? Instead of frying the noodles you can actually bake them! Grabe! We were amazed by the result! No grease, no mess.:) we used the electric oven but i think the toaster will do too.. We had it in the oven for 2 mins. Then viola cooked na sya! Top with the sauce then ready to eat na.. Hmmn… Nagugu2m nanaman ako..hehehe!

    • chexy

      belated nga pala po…hehehe! Mwah!

      • http://homecookingrocks.com Connie

        Wow Chexy I’d like to try that too. Thanks!

      • scout

        wow may ganito pala… can i explore your blog Madame Connie?.. I like cooking but i don’t know how to cook.. im sure marami ako matutunan d2..
        Tnx.. Mwuah mwuah

        • http://homecookingrocks.com Connie

          Explore to your heart’s content. :)

      • Pingback: So many ways to make lo mein — Home cooking rocks!

      • http://www.pinkmagaline.com Pink MagaLine

        My hubby doesn’t like pansit (thin noodles) but he definitely likes pansit canton. I guess, I can copy your recipe a bit to improve mine. Hihi.

        • Connie

          By thin, you mean like bihon and misua? He might change his mind when he tries Pad Thai. Oooh, delicious!

        • http://mygoodfinds.org KK

          Pancit canton pala ang Lo Mein. The pancit canton I know is the one that comes in the package.
          I always order Lo Mein when my family goes to a Chinese restaurant but didn’t even think of making it until now. It looks easy since I can make pancit bihon. The difference I see is the sauce and the cooked meat.

          • http://glimpseofgrace.weebly.com Grace

            Oh, it looks delish. I haven’t tried to cook pansit for my hubby yet. Maybe I’ll try it this weekend :)

            Btw, if I’d be substituting brocolli for the greens, should I only put florets or could I add the stems also? And should I blanch it first?

          • Connie

            The stems are edible but you have to peel them. Depending on the maturity, the stems can take longer to cook too.

          • Connie

            What comes out of the package is egg noodles. Pancit canton, in local parlance, refers to the egg noodles and the cooked dish. :)

  • Mat

    so thats how you do it… i usually do cooking at home, but i always set aside pancit canton. its because the forst time i try to cook this i think 5 years ago it went bad. after that i really never even tried cooking it again. but this morning because of the request na pancit canton daw ang i serve ko ehh nag search ako sa internet. i found your page… only today i learned na nilalagyan pala ng conrstarch, akala ko kasi basta na lang guisado. believe me, it was a success this morning. thanks a lot..

    • http://memoriesincan.com An

      i am planning to have an Oriental-theme menu for our New Year’s eve celebration. I included Pancit canton in my list. Great you have a recipe in your site. I will use your recipe to cook one. will give you a feedback on this one.

      Thanks!

  • http://home-buff.com/ Jeanne

    I was searching the web for a simple pancit canton dish when I stumbled on your site. I found this recipe so simple to do than the others. I’m planning to cook this tomorrow for my birthday. I hope it tastes good. More Power to you!

    • The cooking sisters

      Hi Ms.Connie! Perrrrfect recipe! AWESOME and so are you!;) definitely a keeper. Thanks &Keep on posting pls.:)

      • Connie

        Glad you enjoyed it. :)

  • joan

    I Love Pancit!!! pansit canton or pancit bijon… when im depressed or lonely , im eating pansit to make my mood good!!! thanks for this site,,, & more power…

    Dubai

  • Deborah

    I am completely addicted to your website. Winter is starting to set in here in Canada which means it KITCHEN TIME!!!!!!!!!! Love the aromas wafting thorugh my apartment! Hubby loves coming home after work to different smells and tastes everyday! We can purchase several of the Filipino products here in Toronto as well. This is a terrific website, Connie. Truly.

    • http://casaveneracion.com/ Connie Veneracion

      Thank you. I do try. :wink:

  • Karyllelegaspi

    Wow ang hirap Gawain pero marami rin ako natutunan tnx…….. :)

    • http://casaveneracion.com/ Connie Veneracion

      Ang hirap?

  • http://homecookingrocks.com Connie

    Maybe you should ask the owners of Aristocrat. :wink: