Pansit Bihon With Lechon Kawali Recipe

Pansit+Bihon+Con+Lechon - Pansit Bihon With Lechon Kawali Recipe
Pansit Bihon ( Stir-fried Vermicelli) Con Lechon (Deep-fried Pork) Recipe

This is the famous good food variety of Pansit in Marikina City, a city in the Philippines. The difference with the traditional one is that they use Lechon Kawali (Pan-Roasted Pork) instead of the usual fried pork. This one is a good food. Pansit is also one popular Filipino recipes, and usually a must have on occasions for having it means long life.

Server 4-6  Preparation Time 20 minutes  Cooking Time 20-25 minutes + the Lechon Kawali


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/Frenh beans)
2 chicken stock cubes
250g (8 oz) bihon noodles (dried rice  vermicelli), soaked in water
2 tablespoons soy sauce
1 tablespoon fish sauce
Lechon Kawali, cut lengthwise


Heat 2 tablespoons of cooking oil in a wok and saute the garlic for less than a minute and then add the onion and saute for about 1-2 minutes or  until transparent.

Add cabbage, carrot, and beans and cook. Stirring until the vegetables are almost tender.

Pour in  water and add the chicken stock cubes and soy sauce. Bring to simmer in low heat.

Drain the noodles and add to the wok. Mix well to blend. Add fish sauce to taste.

Add half the Lechon Kawali and mix well.

Place in a serving platter then spread the remaining Lechon Kawali on top the Pansit.

Serve with calamansi.

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