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Burid Recipe with Pork and Vegetables + Pancit Miki Guisado

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Ingredients
  

For the Burid

  • 200 –250 g pork belly or pork with a little fat
  • 3 –4 medium tomatoes crushed by hand for natural juice
  • 1 medium onion sliced thinly
  • 3 cloves garlic minced
  • 1 thumb-sized piece of ginger sliced
  • 2 –3 tbsp bagoong isda fermented fish sauce – the heart of the dish
  • 1 medium sweet potato kamote, peeled and cubed
  • 2 pcs eggplant quartered
  • 1 ampalaya bitter gourd, sliced (optional but adds depth)
  • 6 –8 pcs okra trimmed
  • 1 bunch sitaw string beans, cut into 2-inch lengths
  • 1 small bunch squash blossoms bulaklak ng kalabasa, rinsed
  • 1 –2 pcs siling labuyo optional, for spice
  • 1 –2 cups water as needed
  • Ground black pepper to taste

For the Pancit Miki Guisado

  • 250 g fresh miki noodles washed well
  • 150 g pork slices with a little fat for flavor
  • 100 g pork liver sliced thinly
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 medium carrot julienned
  • 1/2 small cabbage repolyo, shredded
  • 1 –2 tbsp oyster sauce
  • 1 –2 tbsp soy sauce for color and depth
  • Ground black pepper to taste
  • Oil for sautéing
  • Calamansi for serving