Kimchi Pancit with Pork Belly

I thought of this combination because I was inspired by other YouTuber's who have been incorporating Kimchi with non korean recipes. That go me thinking, what filipino recipe mingles well with kimchi flavors without overpowering the dish and turning into a korean dish. Noodles are a great vessel...ding ding ding PANCIT! Pancit is the perfect vehicle to add that spicy sour flavor of kimchi. Since we already put cabbage in pancit, its the perfect substitute. With the addition of some delicious pork belly this recipe was absolutely scrumptious. If you like kimchi and you like pancit, I encourage you to give this recipe a try. 

Check out my YouTube channel Lala's Kitchen to see how I make this.

Kimchi Pancit

Ingredients

0.25 lbs pork belly slices
1/2 c. carrots sliced
1/2 c. snow peas
1/2 onion diced
2 minced garlic
1/2 c. Diced kimchi + 2 tbsp kimchi juice (if you like more spicy dish add more kimchi) 
Vermicelli noodles (cook to package instructions)
Green onion for garnish

Sauce
3 tbsp Oyster sauce
1 tbsp soy sauce  

Steps

1. Add pork belly to a cold wok, then turn on to medium heat. Allow pork belly to become golden brown. Once golden remove from heat. Leave rendered pork fat. That's were all the flavor is. 
2. On medium high heat, add garlic and saute till golden brown. 
3. Add onions, saute till slightly translucent.
4. Add carrots and sugar peas. I like my vegetables to be slightly crunchy so I don't cook them for too long. If you like softer vegetables, cook them a bit longer. 
5. Add ingredients for sauce, oyster sauce, and soy sauce. Stir fry till combined.
6. Add kimchi and stir fry till combined.
7. Add vermicelli noodles, toss noodles till well coated with sauce.
8. Add the pork belly and toss again. 
9. Garnish with green onions.