📝 About This Recipe
Originating from the bustling coastal city of Lucena in Quezon province, Pancit Chami is a beloved Filipino noodle dish known for its thick, chewy miki noodles and its signature balance of sweet and spicy flavors. Unlike other pancit varieties, Chami is defined by its rich, syrupy dark sauce that perfectly coats tender slices of pork, shrimp, and crisp vegetables. It is a hearty, comforting meal that captures the vibrant street food culture of Southern Luzon in every bite.
🥗 Ingredients
The Noodles and Protein
- 500 grams Fresh Thick Miki Noodles (rinsed briefly to remove excess salt)
- 250 grams Pork Belly (sliced into thin strips)
- 150 grams Chicken Liver (sliced into bite-sized pieces)
- 150 grams Small Shrimp (peeled and deveined)
- 10 pieces Fish Balls (halved)
Aromatics and Vegetables
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 2 cups Cabbage (shredded)
- 1 medium Carrot (julienned)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (chopped, adjust to heat preference)
The Signature Sauce
- 1/4 cup Soy Sauce
- 2 tablespoons Dark Soy Sauce (for that deep mahogany color)
- 1/4 cup Brown Sugar (adjust according to desired sweetness)
- 2 cups Chicken Broth
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water)
- 1/2 teaspoon Black Pepper (ground)
- 3 tablespoons Cooking Oil
For Garnish
- 2 stalks Green Onions (chopped)
- 4-6 pieces Calamansi (halved for serving)
- 2 pieces Hard-boiled Eggs (sliced into rounds)
👨🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, dark soy sauce, and brown sugar until the sugar is mostly dissolved. Set aside.
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2
Heat a large wok or deep skillet over medium-high heat and add the cooking oil.
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3
Add the pork belly strips and sauté until they turn light brown and the fat begins to render, about 5-7 minutes.
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4
Push the pork to one side and add the chicken liver and fish balls. Cook for 3 minutes until the liver is browned but still tender.
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5
Add the onions and garlic to the wok. Sauté until the onions are translucent and the garlic is fragrant, taking care not to burn the garlic.
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6
Stir in the chopped bird's eye chilies. The heat will release the spice into the oil, coating the ingredients evenly.
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7
Add the shrimp and cook just until they turn pink. Remove the shrimp and a few slices of pork/liver from the wok and set aside for topping later to prevent overcooking.
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8
Pour in the chicken broth and the prepared soy sauce mixture. Bring the liquid to a rolling boil.
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9
Add the fresh miki noodles. Toss gently to ensure they are submerged. Let it simmer for 3-5 minutes until the noodles soften and absorb some of the sauce.
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10
Add the carrots and cabbage. Toss for 2 minutes until the vegetables are tender-crisp.
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11
Pour in the cornstarch slurry while stirring constantly. The sauce should thicken into a glossy, syrupy consistency that clings to the noodles.
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12
Season with ground black pepper. Give it a final toss and turn off the heat.
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13
Transfer the noodles to a large serving platter. Arrange the reserved shrimp, pork, liver, and sliced hard-boiled eggs on top.
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14
Garnish generously with chopped green onions and serve immediately with calamansi on the side.
💡 Chef's Tips
Always rinse fresh miki noodles briefly in cold water before cooking to remove the salty alkaline taste and excess oil. For a truly authentic flavor, don't skip the dark soy sauce; it provides the deep color and caramelized depth unique to Lucena Chami. Adjust the spice level by adding the chilies earlier for more heat or later for a milder kick. If the sauce becomes too thick, splash in a little more broth; Chami should be 'saucy' but not like a soup. To get a nice sear on the meat, ensure your wok is smoking hot before adding the pork belly.
🍽️ Serving Suggestions
Serve with freshly squeezed calamansi juice to cut through the sweetness and richness of the sauce. Pair with toasted Pandesal or sliced Monay bread to mop up the extra sauce. Enjoy with a cold glass of Sago't Gulaman or iced tea to balance the spicy heat. Add a side of crunchy Chicharon (pork cracklings) on top for an extra layer of texture. Serve as a heavy afternoon snack (merienda) or as a main course with steamed rice if you're feeling extra hungry!