Miki Bihon Con Bai’s Boneless Lechon Cebu

5 from 3 reviews


  • 250g ricestick noodles (bihon noodles)
  • 125g egg noodles (miki noodles)
  • 4 tbsp oil
  • 4 cloves garlic,minced
  • 1 medium onion, chopped
  • 1 carrots, jullienned
  • 1/2 cabbage,shredded
  • 1 small sayote, sliced
  • 200g chicken or pork liver sliced
  • 3 chinese sausage,sliced
  • 4 cups stock
  • 6 Tbsp soy sauce
  • freshly ground pepper
  • salt
  • additional stock or water
  • calamondin/calamansi for garnish


  1. Blanch the egg noodles and set aside
  2. Soak the dried noodles in water for 10 minutes to soften and set aside.
  3. Heat 2 tbsp oil in a wok and fry the liver for about 1 minute. Fry it longer and it will harden. Remove from pan and set aside.
  4. Remove half the leftover oil from the same wok, Sauté half of the garlic and onion until translucent. Add the vegetables: sayote, cabbage, and carrots. Add 1/4 cup of the stock and let it steam until vegetables are done but still crispy. Season with salt and pepper, remove from pan and set aside.
  5. In the same wok, heat remaining oil and sauté remaining onion and garlic.
  6. Pour in stock and season with freshly ground pepper. Simmer for a few minutes then add the noodles.
  7. If there is a stock left from the vegetables,add it in.
  8. Pour in soy sauce and toss until it’s cooked.At the end there should be no sauce left but the noodles should still be moist, cooked but not soggy.
  9. Mix in the stir-fried liver and veggies.
  10. Top with sliced Bai’s Boneless Lechon Cebu and serve with calamansi on the side. Calamansi is to be squeezed into the Miki Bihon before eating.