Mortar and Pestle
MAKO Black Steel 
Just as Delicious
150g (5 oz) pork belly, skin remove and thinly sliced
200g (7 oz) chicken thigh, cut into bite-sized pieces
3 garlic cloves, finely chopped
1 onion, finely chopped
1 cup shredded carrot
½ cup finely sliced Chinese cabbage (also called wombok or Napa cabbage)
50g (1.7 oz) snow peas
2 cups chicken stock
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
180g (6 oz) dried vermicelli rice noodles (bihon noodles)
freshly ground black pepper
2 spring onions (scallions), sliced
lime wedges to serve
Place the pork belly and chicken into a cold large pan or wok. Turn the heat on high and when the pork and chicken start sizzling, allow the fat to render for 3-4 minutes or until the meat pieces are golden and cooked through. Use a slotted spoon to transfer the pork and chicken to a plate (leave the fat behind in the pan).
Add the garlic and onion to the same frying pan. Stir-fry over high heat for half a minute. Then add the carrot, cabbage and snow peas. Stir-fry for another minute. Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce and sugar. Stir to combine. Then place the noodles into the sauce. Use your tongs to toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce. Add the pork and chicken back into the pan along with a pinch of pepper and the spring onions. Toss until combined. Divide among serving bowls. Serve with a lime wedge on the side.
Notes:
– Mirin is a Japanese rice wine.
– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.
Another hit! And my house smelled fantastic!
This reel showed up in my FB feed and looked so tempting! I gathered the ingredients and tried it last night. It came together just like the video and smelled & tasted fantastic! I did learn, after unsuccessfully looking for pork belly at the grocery store, that Southern USA Salt Pork is the same cut of meat, but brined. It looked and cut/sliced the same as the video and crisped up the same and didn’t taste too salty. I used a slaw veggie mixture for cabbage and carrots. The meat rendered just the right amount of fat for sautéing the onions and garlic. I did add some Shaoxing cooking wine with the broth and some cilantro to finish but everything else was by the book. It was amazing, and the “porky goodness” Marion refers to really pushed it to a different flavor level. So good and it’s now on my regular rotation.
Delicious!
I didn’t have all the ingredients, but I followed the recipe and just using the sauces I had at home … and it was still delicious. I also added more veggies; broccolini, red capsicum and added prawns.
Filipino Foodie
Hi Marion,
Just tried your recipe tonight for Pancit Bihon…loved it! We have a Filipino Restaurant near me that I love and I always wanted to try making some signature Filipino dishes myself but I was always a little intimidated because my forte is more Italian/Mediterranean style but your video and recipe made it possible for me to widen my range of cooking skills and I am so grateful for this and all your videos that I have tried, they’ve all been winners! So thanks so much and keep up the fantastic work!
All the best,
Anthony