📝 About This Recipe
Hailing from the picturesque town of Lucban, Quezon, Pancit Habhab is a unique Filipino noodle masterpiece characterized by its use of dried flour noodles called miki Lucban. Unlike other pancit varieties, this dish is traditionally served on a fresh banana leaf and eaten without utensils—a practice known as 'habhab.' It features a savory, slightly peppery profile enriched with pork belly, chayote, and a signature splash of spicy cane vinegar that cuts through the richness beautifully.
🥗 Ingredients
The Noodles and Protein
- 500 grams Miki Lucban (dried flour noodles) (specifically the dried variety from Quezon)
- 250 grams Pork Belly (sliced into thin strips)
- 150 grams Pork Liver (sliced into thin strips)
Vegetables and Aromatics
- 2 medium Chayote (Sayote) (peeled and sliced into matchsticks)
- 1 bunch Bok Choy (Pechay) (trimmed and sliced)
- 1 medium Red Onion (thinly sliced)
- 5 cloves Garlic (minced)
- 1 medium Carrots (julienned)
The Savory Broth and Seasoning
- 1/4 cup Soy Sauce (Filipino dark soy sauce preferred)
- 4-5 cups Beef or Pork Stock (unsalted or low-sodium)
- 2 tablespoons Cooking Oil
- 1 teaspoon Black Pepper (freshly cracked)
- 1-2 tablespoons Fish Sauce (Patis) (to taste)
Serving Essentials
- 4-6 pieces Banana Leaves (wilted over an open flame to soften)
- 1/2 cup Spiced Cane Vinegar (for drizzling)
- 5-6 pieces Calamansi (optional, for extra zing)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them clean and quickly passing them over a low gas flame until they become glossy and pliable. Cut into rectangular sheets.
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2
In a large wok or deep pan over medium-high heat, add the cooking oil. Sauté the pork belly strips until the fat renders and the edges turn golden brown.
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3
Add the pork liver to the pan and cook for 2-3 minutes until browned. Remove the liver and pork from the pan and set aside to prevent overcooking.
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4
In the same pan with the remaining rendered fat, sauté the garlic and onions until the onions are translucent and the garlic is fragrant.
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5
Add the julienned carrots and chayote. Stir-fry for 2 minutes until they begin to soften slightly.
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6
Pour in the soy sauce and fish sauce, stirring to coat the vegetables. Season generously with freshly cracked black pepper.
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7
Pour in the beef or pork stock. Bring the mixture to a rolling boil.
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8
Once boiling, add the dried Miki Lucban noodles. Gently submerge them in the liquid. Do not break the noodles; they will soften as they absorb the broth.
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9
Lower the heat to medium and simmer, stirring occasionally. The noodles are ready when they have absorbed most of the liquid and are tender but still have a slight bite (al dente).
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10
Add the cooked pork belly and liver back into the pan. Toss in the bok choy (pechay).
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11
Continue cooking for another 2 minutes, tossing everything together until the greens are wilted and the sauce has thickened to a glossy coating on the noodles.
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12
Taste and adjust seasoning with more fish sauce or pepper if necessary. The noodles should be moist, not dry.
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13
To serve, place a generous portion of the noodles onto a prepared banana leaf. Serve immediately while steaming hot.
💡 Chef's Tips
Always use authentic Miki Lucban if possible; its texture is sturdier and more absorbent than standard pancit canton. Don't overcook the chayote; it should provide a crisp contrast to the soft noodles. If the noodles look too dry before they are fully cooked, add an extra 1/2 cup of hot stock or water. The secret to the authentic flavor is the heavy use of black pepper—don't be shy with it! For a truly traditional experience, skip the fork and eat directly from the leaf by pushing the noodles into your mouth using your lower lip.
🍽️ Serving Suggestions
Drizzle generously with 'Sukang Iloko' or any spicy cane vinegar just before eating. Pair with Lucban Longganisa on the side for a full Quezon province feast. Serve with a cold glass of Sago't Gulaman or fresh Buko juice to balance the savory-peppery heat. A side of crunchy Chicharon (pork cracklings) crushed on top adds a fantastic textural dimension.