The broth for this pancit is made from cow or pig’s head, that is boiled for hours until the meat falls of the bones. “Kalas” literally means “to fall off.” (We simplified this recipe by using inexpensive bony cuts of beef)
|1 kg||Pork bones|
|1 kg||Beef bones|
|0.5 kg||Beef shank or beef neckbone|
|Rock salt and black peppercorns|
|1||Beef bouillon cube|
|500 g||Fresh (pino) miki noodles, washed and drained|
|1 tbsp||Cooking oil|
|1||Small white onion, minced|
|1.5 cup||Beef broth|
|Salt and ground black pepper|
|Boiled beef, sliced|
|Hard boiled eggs, halved|
|Fried chopped garlic|
|Chopped spring onions|
|Red chili peppers|
1Make beef stock: Simmer mixed pork and beef bones, beef shank, sliced onions, celery leaves, rock salt, and black peppercorns for 3-4 hours. Reserve about 6 cups of the reduced broth and dissolve 1 beef bouillon cube in it. Set aside.
2Remove meat from the bone. Slice into small pieces.
3Make beef gravy: In a small non-stick pan, heat cooking oil and sauté onions over medium heat. Add flour and stir for 1 minute. Pour in 1 1⁄2 - 2 cups beef broth. Season with salt and ground black pepper. Stir with a whisk and continue to cook over low heat until smooth and thick. Turn off heat.
4Prepare noodles: Boil noodles in the remaining 4 cups of broth for 1-2 minutes. Transfer to a bowl then pour ladleful of gravy over the noodles.
5Top with sliced beef, hard boiled egg, fried garlic and spring onions. Serve with gravy, and red chili peppers on the side.