Pansate

Pansate is a Caviteñean type of pancit which is similar to pancit canton except it is swimming in sauce thus could pass as Lomi. It offers a satisfying medley of textures, combining the softness of the noodles with the crunch of fresh vegetables, creating a delightful symphony for the palate.

Ingredients:

For Toppings

1/4 kilo pork, boiled and sliced into bite sizes
1/2 cup pork liver, sliced into bite sizes
a handful of snowpeas, ends removed
1 medium sayote, sliced diagonally
1 small bundle pechay baguio, sliced
1 medium carrot, thinly sliced diagonally
1 tbsp soy sauce
half a kilo egg noodles, rinse in running water
1 small head garlic, minced
1 onion, minced
black pepper
oil

For Sauce
soy sauce
pork/chicken broth
corn starch dissolved in warm water

Procedure:
Sauté onion and garlic in oil until onion is transparent. Add pork, and pork liver. Stir gently for 2 minutes. Add sayote and carrots, stir fry for a minute. Add chicharo then peachy baguio. Cover and cook for another minute. Add soy sauce and pepper to taste. Add enough pork/chicken broth then bring to boil, add corn starch mixture, stir in noodles. Keep on stirring until noodles is cooked. Be sure that the end product is swimming in sauce. Serve hot with calamansi.