Pancit bihon Marikina with lechon kawali is a kind of Pancit i tried first from Marikina. They call it Pancit Bihon Marikina. My father in law bought 1 big round plate (isang bilao) order for his birthday. I kept on asking him about this Pancit Bihon Marikina, and according to him it’s from an all time favorite restaurant in Marikina. I forgot the name though. From then on, I always crave for it because of the lechon kawali and pancit combination, it’s just perfect. Super yum yum yum… Go ahead and let me show you how to cook it.
750ml (3 cups) water
60ml (1/4 cup) oil
1 small onion, chopped
3-4 cloves of garlic, chopped
150g (2 cups) shredded cabbage
1 medium carrot, peeled and cut into strips, about 1 cm each
60g (3/4 cup) sliced Baguio Beans (fava/French beans)
2 chicken stock cubes
250g (8 oz) bihon noodles (dried rice vermicelli), soaked in water
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
Lechon Kawali, cut lengthwise
In a pan, heat some cooking oil to saute garlic until slightly brown. Next, add the onion and saute for about a minute or two or until onions are soft.
Toss in cabbage, carrot, and beans and cook. Toss until the vegetables are almost tender.
Add 3 cups of water and dissolve the chicken stock cubes and soy sauce. Let it simmer over low heat.
Remove water from the noodles and drain well and add it on the pan. Toss well to blend. Season with fish sauce and sesame oil to taste.
Add in half of the chopped lechon kawali.
Transfer in a serving platter then garnish the remaining Lechon Kawali on top of Pansit.
Serve with calamansi or lemons and sprinkle with chopped green onions.