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Pancit Habhab

by Pauline De Mesa
Pork | February 26, 2019

What’s a fun way to enjoy pancit? This Pancit Habhab is eaten straight out of a banana leaf without utensils. Habhab is the sound one makes when eating this Lucban delicacy. Its noodles have a softer texture and topped with chunks of pork liempo and fresh shrimps. 

Ingredients :

7 servings
0.5 kg Pork liempo
4 cup Water
1 tsp Rock salt
Pinch of ground black pepper
Cooking oil for frying
3 tbsp Cooking oil
5 clove Garlic (with peel), smashed
1 Red onion, chopped
1 stalk Celery, sliced diagonally
2 tbsp Soy sauce
1 tsp Patis
2 pinch Salt
Pinch of ground black pepper
Pinch of vetsin (optional)
1 Whole sayote, peeled and cut into strips
1 Small carrot, peeled and cut into strips
4 cup Pork broth
1 cup Reserved shrimp broth
0.5 cup Boiled and peeled baby shrimps (reserve shrimp broth)
300 g Pancit miki lucban (or any dried fine pancit)
Tagalog pechay, sliced
Spicy vinegar

Procedure :

  • 1
    Boil pork liempo in water with salt and pepper, for at least an hour until tender. Remove pork and reserve broth. Slice pork and fry in oil until golden brown. Set aside.
  • 2
    In a large wok, heat cooking oil. Fry garlic (with peel) until golden then add chopped onions. Add celery and cook for another 1-2 minutes. Season with soy sauce, patis, pepper, and vetsin, if using
  • 3
    Toss in sayote and carrot strips. Pour in pork and shrimp broth and bring to a simmer over medium heat.
  • 4
    Add shrimps and pancit. Mix until noodles are softened. Cover with a lid and cook for 5-6 minutes, stirring every 2 minutes.
  • 5
    Mix in sliced pechay and cook for another 1-2 minutes. Transfer to a serving platter lined with banana leaves and top with crispy fried pork. Serve with spicy vinegar on the side.