1 lb fresh pancit miki, precooked
pork innards like liver, cooked and chopped
pork, cooked and chopped
coconut (buko) meat, shredded into strips
Salt and pepper
spring onion, minced
fried garlic for extra flavor
buko juice broth
1 piece egg (optional)
coconut shell that will serve as bowl
Place the fresh miki in the coconut shell.
Add the pork, liver, fried garlic, spring onions and pepper. Add the buko strips.
Pour hot buko juice broth.
Garnish with chicharon (pork crackling).
You can add fresh egg while the soup is still hot and chopped fresh spring onions. Fantastic!
Serve and enjoy!