📝 About This Recipe
Hailing from the town of Cabagan in Isabela, this beloved Filipino noodle dish is a masterclass in savory-umami balance. Unlike its drier cousins, Pancit Cabagan is celebrated for its signature 'saucy' consistency, achieved through a rich soy-based broth and topped with crispy Lechon Kawali and a distinct soft-boiled quail egg. It’s a hearty, comforting meal that perfectly captures the rustic and bold flavors of Northern Luzon.
🥗 Ingredients
The Noodles and Protein
- 500 grams Miki Noodles (fresh thick egg noodles)
- 250 grams Lechon Kawali (crispy fried pork belly, sliced into bite-sized pieces)
- 150 grams Pork Liver (thinly sliced)
- 12-15 pieces Quail Eggs (boiled and peeled)
The Savory Broth and Aromatics
- 4-5 cups Pork Broth (homemade or low-sodium store-bought)
- 1/2 cup Soy Sauce (dark Filipino soy sauce preferred)
- 2 tablespoons Oyster Sauce
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 2 tablespoons Cooking Oil (or pork lard for extra flavor)
- 1 teaspoon Black Pepper (freshly cracked)
Vegetables and Garnish
- 2 cups Cabbage (shredded)
- 1 medium Carrots (julienned)
- 1 cup Snow Peas (trimmed)
- 3 stalks Green Onions (chopped for garnish)
- 6-8 pieces Calamansi (served on the side)
👨🍳 Instructions
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1
Prepare the quail eggs by boiling them for 4 minutes for a slightly soft yolk. Peel and set aside in a bowl.
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2
In a large wok or deep pan, heat the cooking oil or pork lard over medium-high heat.
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3
Sauté the garlic and onions until the garlic is golden brown and the onions are translucent and fragrant.
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4
Add the sliced pork liver to the pan. Sear for 2-3 minutes until browned but still tender. Remove half of the liver and set aside for topping later.
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5
Pour in the pork broth, soy sauce, and oyster sauce. Bring the mixture to a rolling boil.
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6
Add the shredded cabbage, carrots, and snow peas. Blanch them in the boiling broth for about 2 minutes until crisp-tender. Remove the vegetables with a slotted spoon and set aside to prevent overcooking.
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7
Gently add the fresh miki noodles into the boiling broth. Stir occasionally to ensure the noodles are evenly submerged.
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8
Cook the noodles for 5-7 minutes. The noodles should absorb about half of the liquid, leaving a thick, silky sauce. Do not let it dry out completely; Pancit Cabagan is famously 'saucy'.
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9
Season with freshly cracked black pepper. Taste the sauce; if it needs more salt, add a splash of soy sauce or fish sauce.
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10
Transfer the saucy noodles to a large serving platter.
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11
Arrange the blanched vegetables, reserved pork liver, and boiled quail eggs neatly on top of the noodles.
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12
Generously top the dish with the crispy Lechon Kawali slices and chopped green onions.
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13
Serve immediately while steaming hot with a side of calamansi and a small bowl of soy sauce with chopped bird's eye chilies and onions.
💡 Chef's Tips
Always use fresh miki noodles if available; dried noodles won't achieve the same silky texture. For the most authentic flavor, use a mix of soy sauce and 'Patis' (fish sauce) to season the broth. Don't skip the Lechon Kawali topping; the crunch provides a necessary textural contrast to the soft noodles. If the sauce becomes too thick too quickly, add an extra half cup of hot broth to maintain the 'igado' (saucy) style. Make a dipping sauce of soy sauce, vinegar, crushed garlic, and lots of onions to serve alongside.
🍽️ Serving Suggestions
Pair with a cold glass of Sago't Gulaman or iced tea to balance the savory notes. Serve with a side of toasted 'Pandisalt' or garlic bread to mop up the extra sauce. Provide extra calamansi halves for guests to squeeze over their individual portions. Add a side of 'Atchara' (pickled papaya) to cut through the richness of the pork belly. For a spicy kick, serve with a saucer of chili garlic oil.