Pancit Upo
Pancit Upo with tender pork and bottle gourd squash for a tasty noodle stir-fry. Easy and economical to make, it's sure to be a family favorite!
Servings: 6 Servings
Calories: 365kcal
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound pork belly, cut into thin strips
- ½ teaspoon annatto powder
- 2 cups water
- 1 large upo, peeled and cut into strips (about 2 cups)
- 8 ounces pancit bihon (rice noodles)
- 2 tablespoons oyster sauce
- salt and pepper to taste
US Customary - Metric
Instructions
- In a wide pan or wok over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, occasionally stirring, until lightly browned.
- Add annatto powder and stir to coat meat.
- Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about 1 cup.
- Increase heat to medium. Add upo and cook for about 1 to 2 minutes or until half-done.
- Add noodles and cook, stirring to separate.
- Add oyster sauce and stir to distribute. Season with salt and pepper to taste.
- Continue to cook, stirring regularly, for about 3 to 5 minutes or until noodles cooked through, upo is tender yet crisp, and liquid is mostly absorbed.
- Serve hot.
Video
Notes
- Cut the meat and pork into uniform sizes to ensure even cooking.
- Soak the rice noodles a few minutes longer than the package directions so they'll cook faster and add them when the upo is halfway done so they will finish congruently.
Nutrition
Calories: 365kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 249mg | Potassium: 108mg | Vitamin C: 1.7mg | Calcium: 19mg | Iron: 0.5mg