All Boxed Up and Ready-To-Heat: The Pancit Luglug DIY Kit and Heat and Serve Beef Papaitan by The Pork Project

 Chef Redd Agustin is back with new offerings from The Pork Project...

Pancit Luglug in minutes? Now you can with the new Pancit Luglug D-I-Y Kit from The Pork Project by Chef Redd Agustin. Everything you need comes straight out of a box, just bring out the trusty pot to get started in the kitchen. Easy Beef Papaitan without the long hours in the home kitchen? No problem. Chef Redd Agustin makes it easy and uncomplicated without the fuss. Ready?

As the transition to the new normal continues, our daily routine is recalibrated to adapt and evolve with the changing times. Dining at home, the rise of the food delivery culture and increased online usage continue to define the quarantine experience. Food businesses have likewise evolved with the times as food deliveries and home D-I-Y Kits as well as easy heat and serve dishes have become part of the culinary mainstream for home dining options. 

Chef Redd Agustin adds another local classic to his growing list of D-I-Y Kit options for The Pork Project with the sumptuous and comforting Pancit Luglug. The rich and hearty noodle dish is easily recreated at home with all the components prepped by Chef Redd Agustin for your convenience (for more on the various offerings of The Pork Project, see my posts, Legit. Meet The New Batchoy D-I-Y Kit from The Pork Project by Chef Redd Agustin on his own take from the southern noodle classic, The Pork Project by Chef Redd Agustin Shares a Page from Our Rich and Diverse Culinary Tradition with Balbacua, Papaitan, Tinapa-Eh and Adobo Longganisa in Bawang Oil and Heritage Recipes by The Pork Project, Delivered to Your Doorstep featuring Taghilaw and Kalderetang Kambing). 

From the noodles to the savory sauce and all the toppings like succulent shrimps, tender squid cooked in its own ink, seasoned ground pork, crunchy Pupor and garlic bits, everything you need for the traditional Pancit Luglug are neatly packed in a box and ready-to-heat. It really just takes minutes to prepare the traditional noodle dish with the Pancit Luglug D-I-Y Kit (P 550 serves three) by The Pork Project. Chef Redd Agustin not only makes it easy, but he retains the savory richness of the dish by using the freshest ingredients so you can enjoy all the flavors with each tasty bite.

Using the Pancit Luglug D-I-Y Kit by The Pork Project is a breeze with the following simple instructions:

1. Soak noodles in water ideally for 24 hours but 12-16 hours should be fine.
2. Heat up water in a pot and drop the sauce bag and simmer for 8-10 minutes.
3. Drop Protein Bags of ground Pork, Squid, and Shrimps and simmer for 1-2 minutes.
4. Using the same water, add a little salt then blanch noodles for 10-12 minutes.
5. Drain noodles and sauté in atsuete oil.
6. Transfer noodles in a deep plate over sauce and assemble toppings of crushed Pupor (more on the famous Pupor by The Pork Project on my post here) and crunchy garlic bits.
7. As an option, top your Pancit Luglug with boiled eggs and spring onions with a side of fresh calamansi.

Easy, right?

A mainstay in countless family feasts and celebrations, the flavors of the classic Pancit Luglug comes from the thick sauce with its bright orange hues made from pounded shrimps and blend of seasonings. Chef Redd Agustin packs it all in a plastic bag, all you need to do is drop the bag in a pot and let it simmer. But it's the generous toppings of shrimps, pork, squid, crunchy chicharon and garlic bits that complete the flavors. And all these are packed in the same box.

Assembling the dish is equally easy. Simply place the noodles on a platter and pour the rich sauce from the bag straight from the pot. Then top the noodles with savory ground pork, tender squid, plump shimps, crunchy Pupor and garlic bits. Garnish the dish with fresh spring onions and boiled egg and your Pancit Luglug from The Pork Project is ready to serve. Minutes, that's all it takes.

Recreating the traditional dish from scratch is tedious requiring hours in the home kitchen. Chef Redd Agustin eliminates the long prep time and complex list of ingredients by bagging everything and packing it in a box. Convenience isn't the only plus, Chef Redd Agustin packs in the flavors too. The soft noodles, draped in the rich and flavorful sauce delivers the comforting flavors of Pancit Luglug lingering on the palate long after the last bite. Velvety smooth with briny notes, the flavors of the sauce are a result of long hours in the kitchen from prepping to simmering. The savory notes from the ground pork, the briny sweetness of the succulent shrimps and tender squid add layers of flavors while the crunchy Pupor brings textural contrasts to complete your Pancit Luglug experience. It's a complete package and the best part is you can recreate it all in minutes.  

Other D-I-Y Kits by The Pork Project include the La Paz Batchoy (more on my post here), Tom Yam Goong and Singaporean Laksa.

Also new from The Pork Project is the savory Beef Papaitan (P 650), a variant of their popular Kambing Papaitan (P 575). A traditional local soup with various innards in a light broth, the Papaitan is one more local dish from our rich culinary heritage. The richness of the various cuts of offals are tempered by fragrant ginger and fresh chilies for balanced flavors. I've tried The Pork Project's original variant (see my post here) made with goat innards and enjoyed it, but the new beef offering offers bolder, deeper flavors with the beef offals. 

Like many of The Pork Project's ready-to-heat offerings, simply drop the bag in a pot and let it simmer for a few minutes. From freezer to pot and your bowl, the dish is ready to-serve...

The light broth brings subtle even nuanced notes to the palate with the vibrant hints of ginger and fresh chili infused by the deep savory flavors of the various offals like beef tripe, intestines and liver simmered on low heat for hours. Offals are an acquired taste, and may take getting used to. But it's dishes like this that reflect the head to tail philosophy of local cuisine where no part of the animal is wasted. 

Simple yet hearty, the new Beef Papaitan by The Pork Project is a welcome addition to their growing list of home dining options. Convenience and flavors combine for a tasty combo with these sumptuous Heat and Serve options by Chef Redd Agustin for The Pork Project allowing you to experience the homestyle dishes at its flavorful peak. 

Based in Batangas, Chef Redd Agustin makes regular drops to Manila for his sumptuous offerings. The Pork Project is scheduled for another Manila drop on August 6 with the Last Call for orders set for July 23. All orders delivered via LalaMove straight to your doorstep. All you have to do is call or send a DM (contact details below). You can visit their FB Page at https://www.facebook.com/theporkprojectph/ for the full menu listing, delivery updates and orders. 

Other Heat and Serve offerings from The Pork Project include Sous Vide Beef Salpicao, Lengua in Truffled Cream Sauce, Beef Kansi, Cebu Style Balbacua, Beef Short Rib Kaldereta sa Gata, Beef Short Rib and Pata Pamplina, Korean Beef Stew, Crispy Pork Dinakdakan, Pork Binagoongan, Liempo and Squid Adobo in Gata, Meatloaf and Tomato Gravy, Chicken Tikka Masala and Raita, Boneless Thai Curry and Squid Adobo sa Gata.   

The new normal is here to stay, and Chef Redd Agustin makes it easy and simple to prepare comfortingly familiar and sumptuous dishes with his growing menu at The Pork Project. Choose from a wide range of tasty options from their D-I-Y Kits to Heat and Serve menu, just send Chef Redd a quick DM for your orders on your mobile device and leave the cooking to The Pork Project.  

For more on Chef Redd Agustin's The Pork Project, call 0917 438 2133 for orders and inquiries. You can also visit their FB Page at https://www.facebook.com/theporkprojectph/ for more updates.

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