Pancit puso is a Caviteñean style pansit made of combination of bihon and miki bihon cooked in achuete with small slices of pork and thinly sliced green beans, carrots and cabbage.
Rather than calamansi as paasim, pansit puso is served with thinly sliced puso ng saging (banana blossom) cooked in generous amount of vinegar.
2 tbsp. oil
1/4 lb. pork, sliced into small cubes
1 small onion, diced
1 bundle green beans, thinly sliced
1/4 med. cabbage, thinly sliced
1 small carrot, thinly sliced
2-3 cups chicken stock or broth
salt and pepper or patis to taste
1/4 kilo miki (egg noodles)
1/2 kilo bihon(rice noodles)
crushed chicharon (optional)
1 puso ng saging(banana blossoms), thinly sliced
1 1/2 cups vinegar
3/4 cup water
dash of sugar
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Saute onion in oil. Cook pork until lightly brown. Add the vegetables and cook for 3 minutes. Add the stock and season to taste. Add enough achuete oil to color. Add bihon and when it has absorbed most of the liquid, add the egg noodles. Stir. Top with cooked banana blossoms (depending on how sour and saucy you want it) and chicharon before serving.
Boil the banana blossoms in vinegar, water, sugar and salt until cooked.
I like mine with equal servings of bihon and banana blossom swimming in lots of paasim vinegar ^_^