Pancit Habhab (Pancit Lucban) recipe
Pancit Habhab or Pancit Lucban of Quezon province is a delicious medley of Miki Lucban noodles, vegetables and pork! Taste even better with a drizzle of vinegar before eating.
Servings: 8 - 10 people
- 500 grams miki Lucban
- 200 grams pork belly
- 6 cups water for boiling pork belly
- 1 ½ tsp salt for boiling pork belly
- 3 cloves garlic chopped
- 1 medium onion sliced
- 1 medium carrot jullienned
- 1 piece chayote sliced
- 5-6 heads bok choy chopped
- 3 tbsp cooking oil
- 1 tsp pepper for seasoning
- 1 tsp salt for seasoning
- 4 tbsp soy sauce
Boil pork belly in water until fork tender. Remove pork from pot and save broth for later use. Cut pork belly into small pieces approx. 1 in. by 1 in. sized.
In a deep large pan or wok, heat cooking oil over medium heat and sauté onion until translucent then add garlic and sauté until fragrant.
Add pork belly cuts and sauté until light brown in color. Tip in carrots and sliced chayote and stir to evenly distribute. Add pepper, salt, soy sauce then mix well to incorporate.
Pour pork broth and simmer until vegetables are tender but still crisp. Using a slotted ladle or tongs, remove ingredients and set aside leaving the sauce in the pan or wok.
Add miki Lucban noodles and cook while tossing the noodles until coated with sauce. Add bok choy and toss along with the noodles to incorporate.
When noodles are soft and absorbed the sauce. Add half of the toppings and mix to distribute. Remove from heat and serve. Bon appetit!
- To make it vegetarian, you can remove the pork and and replace the broth with water with vegetable broth cubes dissolved in it.