Name: Pancit
Total time: 55 min
Cuisine: Filipino
Ingredients: 800 g Egg noodles; 2 Maggi Magic Chicken Cubes; 1 1/2 lb Pork belly; 8 oz Squid balls; 8 oz Kikiam; 3 Chinese sausage; 1 1/2 cup Water, for simmering pork; 8 clove Garlic; 1 Onion, sliced thinly; 1/2 tsp Ground black pepper; 1 head Cabbage, chopped; 1 Red bell pepper, sliced into strips; 1 Green bell pepper, sliced into strips; 2 Carrots, julienned; 1/2 cup Soy sauce; 1/4 cup Oyster sauce; 6 cup Water, for cooking noodles; 2 tbsp Cornstarch

Method

12 steps. Tap one to mark it done.

Brown the exterior of the pork belly. Add 1 1/2 cups of water and let it boil, then simmer the meat until it is tender and the fat has rendered.
Take the pork out of the pan. Fry the squid balls and kikiam in the rendered fat for 2 to 2 1/2 minutes until browned, then transfer them to a plate.
Leave about 2 tablespoons of oil in the pan and discard the rest. Sauté the red bell pepper, green bell pepper, carrots, and cabbage for 2 minutes, then transfer them to a plate.
Pour 3 tablespoons of the saved oil into a clean pan. Sauté the Chinese sausage for 30 seconds, then add the onion and garlic, cooking until the onion is tender.
Pour in the soy sauce, oyster sauce, and 6 cups of water. Bring the liquid to a boil, then turn the heat down to low.
Put in the Maggi Magic Chicken Cubes, stirring until they are fully dissolved.
Stir in the egg noodles and cook for 2 minutes, tossing them every now and then.
Mix in the ground black pepper to season.
Mix 2 tablespoons of cornstarch with 1/4 cup of water. Stir the mixture and pour it into the pan, tossing the contents.
Return the pork, Chinese sausage, squid balls, and kikiam to the pan. Toss all the ingredients until they are combined.
Mix in the cooked cabbage, carrots, and bell peppers, tossing well.
Move the mixture to a serving platter and serve.