INGREDIENTS:
- 500g Lukban miki noodles or Shanghai noodles (this will be the best replacement)
- 300g pork belly, sliced
- 150g pork liver, sliced
- 1 carrot, julienned
- 1 chayote (sayote), julienned
- 8 cloves garlic, minced
- 1 onion, chopped
- 3 tbsp soy sauce
- 4-6 cups of pork or chicken stock
- freshly ground black pepper
- fish sauce
- calamansi, lime or vinegar
- oil
- banana leaf, cleaned and passed through an open flame
INSTRUCTIONS:
- In a large wok add around 1 tbsp oil, once hot enough add pork pieces stir fry until brown in colour.
- Add onion and garlic and stir fry for 2 minutes.
- Add carrots, chayote and liver and stir fry for 1 more minute, remove vegetable and meat from wok then set aside.
- Pour 3 cups of stock into the wok together with soy sauce, bring to a boil then add the noodles, cook for 5 minutes adding more stock if necessary.
- Add the vegetable back then mix to combine.
- Flavour with fish sauce and season with freshly ground black pepper.
- Serve in banana leaf with lime wedges on the side.
Source: Ang Sarap
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