Sotanghon Overload

Instructions

Boil the pork belly in 1 quart of water for 40 minutes. Remove the pork belly and let it cool down. Slice it into serving pieces and set it aside, along with the pork stock.

Soak the vermicelli in 1 quart of water for 8 minutes. Drain the water and set the vermicelli aside.

Prepare the toasted garlic by combining ½ cup of cooking oil and 1 head of minced garlic in a wok. Heat the wok and slowly fry the garlic while stirring occasionally until it turns golden brown. Separate the toasted garlic from the oil using a kitchen strainer and set both the toasted garlic and the garlic-infused oil aside.

Heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they soften.

Add the chicken and sauté for 40 seconds or until it turns light brown.

Add the chorizo and sliced pork, and continue sautéing for 2 minutes.

Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Let it boil.

Remove the meat from the wok. Add the annatto powder, carrots, bell peppers, and cabbage. Cook for 30 seconds.

Add the soaked vermicelli to the wok and toss until all ingredients are well blended.

Cover and continue cooking on low heat for 5 minutes.

Toss the noodles, then add half of the chopped scallions and season with fish sauce and ground black pepper.

Add the boiled quail eggs and half of the meat ingredients. Toss to combine.

Transfer to a serving plate. Top with the remaining meat and chopped scallions, and sprinkle the toasted garlic on top.

Serve with calamansi, and enjoy!

Main Course