The Secret Pancit Bihon Guisado Recipe For Your Famely Gathering!!

Pancit Bihon guisado, or sautéed rice vermicelli, is a Filipino noodle dish, made with thin hair like bihon noodles, sautéed with pork belly, carrot, cabage in a sauce consists of garlic, onion, soy sauce, oyster sauce, shrimp broth cube, pepper and water.
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COMPLETE WRITTEN RECIPE HERE: https://yummykitchentv.com/pancit-bih...

INGREDIENTS:
500 grams bihon noodles
300 grams pork belly (cut into slices)
1 large carrot (sliced into strips)
1 medium head cabbage (shredded or chopped)
5 cloves of garlic (chopped)
1 medium onion (chopped)
¼ cup soy sauce
4 tablespoons oyster sauce
1 piece shrimp broth cube
1 teaspoon black pepper
1 medium bell pepper
7 – 8 cups water

Directions:

Heat a pan (no oil). Add the pork belly slices and sear for a few minutes until light brown. Once the oil comes out, add the garlic, onions, and carrots. Saute them for 2 to 3 minutes. Season with a pepper and soy sauce. Mix well.
Add the chopped cabbage and toss gently. Saute them for around 3 to 6 minutes until the cabbage are almost cooked.
Add the bell pepper and mix well with the other ingredients. Once all the veggies are cooked, remove them from the pan and transfer them to a container. Set aside for a while.
Using the same pan, add 7 to 8 cups of water and the shrimp broth cube. Season the broth with oyster sauce and more soy sauce. Cover the pot and let it boil. Once boiling, do a taste test and adjust the taste using sugar and more black pepper.
Add the bihon noodles in the broth. As much as possible, submerge them. Unstrangle them as they cook. Wait until the broth dries up and is absorbed.
Add the sauteed veggies back to the pan and into the noodles. Toss them together gently until the veggies are well incorporated in the noodles. Once all the ingredients come together, turn the heat off.
Transfer the bihon guisado to a serving plate. Squeeze some fresh calamansi juice before eating. You can have this as it is or use it as a palaman to some fresh buns. Yum!

BIHON GUISADO | Simplehan lang natin ang luto sa pancit bihon pero masarap pa rin!

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