Pancit Puso Recipe
While pancit puso is a known Caviteno recipe, it is a welcome food idea to other regions in the Philippines. True to its name, it is prepared guisado style with lechon kawali as a secret-ingredient-no-more. Here’s how to prepare this mouth-watering recipe.
For the pancit:
200 grams lechon kawali, cubed
100 grams shrimp (suwahe), remove heads and include with the dikdikin
200 grams small shrimps
1 piece crushed garlic
2 pieces sliced onion
2 pieces carrots, thinly sliced
100 grams green beans, sliced diagonally
100 grams cabbage, shredded
fish sauce (patis), to taste
peppercorn, to taste
pork stock
500 grams bihon
chicharon
For the souring agent:
1 whole puso ng saging
2 cups vinegar/ 1 cup water
Procedure:
1. Prepare the lechon kawali, when cooled, chop in small morsels and set aside.
2. Quickly cook the shrimp (headless suwahe,use the head with the rest of the shrimp), in an oil-less hot wok until it turns red, remove from pan immediately, when cooled, shell and set aside.
3. In a mortar, pound the shrimp (body and head) with pestle. separate the shell from the flesh and strain the shrimp juice and mix with macerated shrimp, set aside.
4. In a big carajay, saute the garlic, onion and shrimps. Add the carrot and green beans, after a few minute, add the cabbage and the shrimp juice.
5. Season with patis and paminta. Mix well by using two sandok.
6. Add the pork stock and once it starts to boil, lower the fire and add the bihon, while mixing it well and let it simmer until the noodles absorbed the liquid and the rest of the ingredients are distributed accordingly. Mix in the lechon kawali.
To make the souring agent:
1. Slice the puso ng saging thinly, about 1/8 inch crosswise.
2. Boil vinegar solution ratio 1:1( 1 cup strong vinegar:1 cup water) add a teaspoon of sugar and quarter teaspoon salt.
3. Place the puso ng saging in the boiling solution and let it boil until the liquid is reduced to half.
4. Serve the cooked pancit in a platter and place 2 to 3 tablespoons of the puso ng saging and some of its liquid and coarsely ground chicharon.
