Rice Noodles/ Bihon- 500grams
Pork Belly Liempo
Whole black peppercorns
Ground black pepper
Dried shiitake Mushrooms
Quantity of the ingredients is not stated here because it is better if you are the one who decide the specified amount.
1. In a pot put water then add salt, whole black pepper, pork belly and let it boil until pork is tender. Remove cooked pork from the soup/ broth then cut the fat area of the pork. Set aside. Slice the fat and meat into strips separately. Set the pork broth aside.
2. Peel and remove/devein the shrimps. Make stock using head and shell’s shrimps.
3. Soak the dried shiitake mushrooms until soft. Cut the caps by half.
4. Peel and mince the garlic and onions.
5. Cut cabbage in a long narrow strips then peel and cut carrots in julienne strips.
6. Cut diagonally the strings beans in long strips.
7. Halve the calamansi and slice the Kamias crosswise.
1. In a wok add the portion of pork belly and render oil until crispy. Set aside then. Using the oil from fat sauté garlic and onion, shrimps, and sliced pork add the shrimp stock.
2. Season with salt pepper, soy, and fish sauces.
3. Add carrots and green beans. Stir-fry for 1 minute.
4. Add the cabbage and mushrooms and continue cooking.
5. Add the pork broth and let boil then add dry rice noodles and toss with rest of the cooked ingredients.
6. Cooked until all the liquid have been absorbed.
Place the cooked rice noodles in a big platter or bowls. Garnish with thin Kamias and halve of Calamansi.
Rice noodles/ Bihon don’t need to be soaked.
The most important ingredient is shrimps.
Equal size of cutting the vegetables is an additional beautification in the top of the food.