Pancit Sotanghon with Braised Pork

For this vermicelli noodle dish, I used the braised pork leftover, which I took home from last week’s lauriat dinner. I wasn’t embarrassed to bring it home because it was barely touched. There are still a few dishes I can rehash with the versatile pork dish. Cuapao is also one. Maybe next time I could post a recipe if I find preserved mustard leaves.


  • braised pork slices, or canned Narcissus or Gulong brand stewed pork leg
  • 1 pack sotanghon or vermicelli noodles
  • 1/4 k Chinese pechay (aka Baguio pechay or Chinese white cabbage), julienned
  • 1 whole carrot, julienned
  • 2 cloves garlic, minced
  • a little cooking oil
  • Chinese vinegar (optional)


  • Soak sotanghon noodles in warm water for 10 minutes or until soft. Drain and cut into shorter pieces.
  • In a skillet or wok, sauté garlic and vegetables in very little oil. Add cooked pork slices including a portion of the liquid (enough for the dish).
  • Add the noodles and mix well, simmer until noodles are heated through.
  • Serve with Chinese vinegar.
Serves 10-12
Photos and recipe by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

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