📝 About This Recipe
Hailing from the town of Bato in Camarines Sur, this distinctive Bicolano noodle dish is beloved for its sun-dried, wood-fired noodles that possess a unique smoky aroma and a firm, 'al dente' bite. Unlike the more common Pancit Bihon, Pancit Bato features thick, dark noodles that beautifully soak up a savory broth enriched with shrimp essence and pork fat. It is a hearty, rustic masterpiece that captures the vibrant culinary heritage of the Bicol region in every forkful.
🥗 Ingredients
The Noodles
- 500 grams Pancit Bato (Sun-dried noodles) (Authentic Bicolano variety, do not pre-soak)
Aromatics and Proteins
- 250 grams Pork Belly (sliced into thin strips)
- 200 grams Shrimp (peeled and deveined, heads reserved for stock)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 2 tablespoons Cooking Oil (lard is a traditional alternative)
Vegetables
- 1 medium Carrots (julienned)
- 2 cups Cabbage (shredded)
- 100 grams Snow Peas (Chicharo) (ends trimmed)
- 1/2 cup Green Beans (sliced diagonally)
Sauce and Seasoning
- 3-4 tablespoons Soy Sauce (adjust to taste)
- 1 tablespoon Fish Sauce (Patis) (for umami depth)
- 4-5 cups Shrimp Stock (made from boiled shrimp heads)
- 1 teaspoon Black Pepper (freshly cracked)
Garnish
- 4-6 pieces Calamansi (halved for squeezing)
- 2 stalks Green Onions (finely chopped)
- 2 tablespoons Toasted Garlic (for crunch)
👨🍳 Instructions
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1
Prepare the shrimp stock by crushing the reserved shrimp heads in 5 cups of water. Bring to a boil for 10 minutes, strain the liquid, and set aside.
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2
In a large wok or deep pan over medium heat, add the pork belly strips. Cook until the fat renders and the pork turns golden brown and slightly crispy.
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3
Push the pork to one side of the pan and add the cooking oil if needed. Sauté the minced garlic until fragrant and light golden.
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4
Add the chopped onions and sauté until translucent and soft.
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5
Toss in the shrimp and cook just until they turn pink. Remove the shrimp from the pan and set aside to prevent overcooking.
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6
Add the carrots, green beans, and snow peas to the wok. Stir-fry for 2-3 minutes until they are bright and crisp-tender. Remove the vegetables and set aside with the shrimp.
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7
Pour the shrimp stock into the wok. Add the soy sauce, fish sauce, and black pepper. Bring the liquid to a rolling boil.
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8
Add the dry Pancit Bato noodles directly into the boiling broth. Do not wash or soak them beforehand, as they need to absorb the flavored liquid.
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9
Gently toss the noodles to ensure they are submerged. Lower the heat to medium-low and let the noodles simmer, absorbing the broth.
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10
When the liquid is about 80% absorbed and the noodles are tender but still have a bite, add the cabbage and the previously cooked vegetables and shrimp back into the pan.
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11
Toss everything together thoroughly for another 2 minutes until the cabbage is slightly wilted and the noodles are evenly coated.
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12
Taste and adjust seasoning with more soy sauce or pepper if desired. The noodles should be moist but not swimming in sauce.
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13
Transfer to a large serving platter. Garnish generously with chopped green onions and toasted garlic.
💡 Chef's Tips
Never soak Pancit Bato noodles in water before cooking; they are designed to soften in the broth to maximize flavor absorption. If you can't find Pancit Bato, 'Pancit Canton' is the closest substitute, though you will lose that signature smoky Bicolano finish. For an extra layer of authenticity, use pork lard instead of vegetable oil to sauté your aromatics. Be careful not to overcook the noodles; they should remain firm and bouncy, not mushy or soggy. If the noodles look too dry before they are tender, add an extra 1/2 cup of hot water or stock at a time.
🍽️ Serving Suggestions
Serve hot with plenty of fresh Calamansi halves on the side to cut through the richness. Pair with 'Pandesal' or sliced bread to soak up any remaining savory sauce. A side of spicy Bicol Express or Pinangat complements the regional theme perfectly. Serve with a cold glass of Sago't Gulaman or iced tea to balance the savory notes. For a truly Bicolano experience, offer a small saucer of bird's eye chilies (siling labuyo) in fish sauce for those who want a spicy kick.