Special Sotanghon

Finally I got my hands on this Marca Pato brand. Mom visiting from Northern California brought me 3 packs. A pasalubong for her from a friend who recently visited Iloilo City.

Sotanghon Guisado Ingredients:

2 - 400 grams sotanghon

1/2 lb pork belly, sliced thin

1/2 lb shrimp, peeled

6 pcs Chinese sausage, julienne

6 pcs garlic cloves, crushed

1 medium onion, sliced thin

2 medium carrot, julienne

4 celery stick, julienne

1 small cabbage, cubed

4 pcs Knorr chicken cubes

2 tablespoon soy sauce

1 teaspoon achuete powder, diluted in 2 teaspoon cooking oil

salt and ground black pepper to taste

3 tablespoon cooking oil

4 cups water

Sotanghon Guisado Cooking Procedure:

Heat wok. Once heated add cooking oil.

Saute garlic and onion.

Add slices of pork. Saute till pork turns golden brown.

Add a cup of water and simmer to soften the pork till water evaporates.

While waiting for the pork to soften soak sotanghon in a deep basin using warm water for few minutes.

Cut sotanghon into desired lengths using a scissor. Drain sotanghon and set aside.

Now add Chinese sausage to the pork mixture.

Saute in medium heat for 5 minutes.

Add shrimp.

Few minutes after add carrots, celery and cabbage.

Stir and remove the mixture from the wok and set aside.

Using the same wok bring 4 cups of water to boil.

Add Knorr chicken cubes and soy sauce to the boiling water.

Season with salt and pepper to taste.

Reduce heat to low. Now add the sotanghon to the water mixture.

Stir sotanghon and achuete oil.

Check if the sotanghon is almost done.

If you think you need more water make sure to use hot water.

Lastly add the sauteed meat and veggies to the sotanghon.

Stir sotanghon and serve.

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