Pancit Batil Patung

Prepare the stock (or batil) by boiling water, salt, and bay leaf in a cooking pot. Add the pork liempo. Cover and let boil for 5 minutes.

Add the chopped celery, carrot, and onion in the cooking pot and let boil. Add the Mama Sita’s Oyster Sauce. Continue to boil in low heat for 40 minutes or until the pork gets tender. Once the stock is ready, drain stock and chill cooked liempo for 1 hour before frying.

In a pan, fry liempo for 6 minutes until golden brown. Drain and let it cool and chill for 30 minutes.

Then fry again in hot oil for 4 minutes until crispy. Remove from heat and cut into small pieces. Set aside.

Heat the oil in a pan or wok. Sauté the onion until soft. Add the minced beef. Sauté for 3 to 5 minutes. Stir in the sliced liver. Sauté for 3 minutes more.

Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to sauté for 2 to 3 minutes. Add 3 cups of pork stock. Let boil.

Transfer cooked meat and vegetables in a clean plate and set aside. Add the miki noodles. Toss the noodles while cooking. Add Mama Sita’s Oyster Sauce and ground black pepper. Cook for 2 to 3 minutes.

Push the noodles on one side to create an opening. Crack the eggs and gently let it slide into the broth. Poach until cooked. set aside.

Remove the noodles from the pan and arrange in a plate.

Meanwhile, heat the saucepan with the stock from the pan. Once it starts to boil, crack a piece of egg and add it to the pot. Quickly stir and continue to cook while constantly stirring for 1 to 2 minutes or until an egg drop soup consistency is formed. Transfer to a bowl.

Start to assemble the pancit batil patung by topping the miki noodles with sautéed meat and vegetables. Top with poached egg and lechon kawali. Serve with a bowl of batil on the side.

Garnish with spring onions and serve with calamansi.