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. Add garlic and onion and stir for a minute.
- 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 and stir.
- 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. Add more hot water if needed.
- Lastly add the sauteed meat and veggies to the sotanghon. Stir to combine and serve hot. Enjoy!