Sotanghon with Cabbage and Pork Leg

I haven’t eaten bihon for so long and I remember it being a dish I cannot get tired of. I don’t know why I haven’t tried cooking it. So here it is: Sotanghon with Cabbage and Pork Leg.

Yep, you read that right it’s sotanghon and not bihon. While I was trying to find 400 grams of bihon in the grocery, they didn’t have it. Since we can always interchange bihon with vermicelli, I gave this recipe a shot with vermicelli (sotanghon) instead. And boy, it does taste soooo freakin’ good! I’m glad I made a big batch as I’ll enjoy this Sotanghon with Cabbage and Pork Leg for the whole week!

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Sotanghon with Cabbage and Pork Leg

Servings 6

Ingredients

• 2 tbsp olive oil
• 6 pieces shallot sliced thinly
• 2 cans pork leg
• 1 piece cabbage chopped thinly
• 400 grams sotanghon submerge in water for 15 minutes
• 5 tbsp soy sauce
• 1 tsp white pepper
• 200 ml water

Instructions

1. In a wok, heat oil over high heat.

2. Add shallots and cook for 2 minutes.

3. Add pork legs (including the juices in the cans).

4. Turn heat into medium. Add the cabbage and cook for 10 minutes.

5. Add sotanghon, soy sauce and white pepper. Mix ingredients thoroughly.

6. Add 200 ml water. Continue to cook until there is no liquid left.

7. Serve and enjoy!

Recipe Notes

Inspired by The Domestic Goddess Wannabe