From the recipe collection
Pancit Abra
Abra-style fresh miki noodles served with annatto-tinted pork broth, tender meat, boiled egg, fried garlic, and spring onions.
- Prep time
- 25 min
- Cook time
- 1 hr 10 min
- Yield
- 6
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Ingredients
Tick ingredients as you prepare.
Method
- Simmer pork or chicken with water, onion, half the garlic, and pepper until tender; skim for a clean broth.
- Remove the meat, slice or shred it, and strain the broth.
- Heat annatto oil in the pot and fry the remaining garlic until golden; reserve half for topping.
- Return the broth, season with fish sauce and optional bagoong, and bring to a steady simmer.
- Rinse overly salty fresh miki briefly, then cook in the broth only until pleasantly chewy.
- Divide noodles among bowls and top with meat, boiled egg, spring onions, and fried garlic.
- Ladle over hot broth and serve with calamansi and chili vinegar.