📝 About This Recipe
Hailing from the lush Cagayan Valley in the northern Philippines, Pancit Sinanta is a comforting, orange-hued noodle soup that uniquely combines flat egg noodles and glass noodles in a rich, savory broth. Infused with the earthy aroma of annatto and the sweetness of fresh clams and pork, this dish is traditionally served during birthdays and family gatherings. It is a beautiful harmony of textures and coastal flavors that represents the warm hospitality of the Ibanag people.
🥗 Ingredients
The Noodles
- 250 grams Miki Noodles (fresh flat egg noodles)
- 100 grams Sotanghon (vermicelli/glass noodles, soaked in water for 10 minutes)
Proteins and Aromatics
- 250 grams Pork Belly (sliced into small strips)
- 500 grams Fresh Clams (cleaned and purged of sand)
- 200 grams Small Shrimp (peeled and deveined, heads reserved for stock)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 1 thumb-sized piece Fresh Ginger (julienned)
The Broth and Seasoning
- 2 tablespoons Annatto Seeds (soaked in 1/2 cup warm water to extract color)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 8-10 cups Chicken or Shrimp Stock (homemade is best)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Cooking Oil
Garnish
- 1/4 cup Green Onions (finely sliced)
- 2 tablespoons Toasted Garlic (for crunch)
- 4-6 pieces Calamansi (halved, for serving)
👨🍳 Instructions
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1
Prepare the annatto water by soaking the seeds in 1/2 cup of warm water for 10 minutes. Rub the seeds with your fingers to release the deep orange pigment, then strain and set the liquid aside.
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2
In a large heavy-bottomed pot or caldero, heat the cooking oil over medium heat.
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3
Sauté the pork belly strips until the fat renders and the edges become slightly golden and crispy, approximately 5-7 minutes.
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4
Add the onions, garlic, and ginger to the pot. Sauté until the onions are translucent and the garlic is fragrant, taking care not to burn the aromatics.
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5
Pour in the fish sauce (patis) and cook for 1-2 minutes to allow the saltiness to mellow and infuse into the meat.
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6
Add the cleaned clams and shrimp to the pot. Stir briefly until the shrimp start to turn pink.
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7
Pour in the chicken or shrimp stock and the prepared annatto water. Bring the mixture to a rolling boil.
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8
Once boiling, lower the heat to a simmer. Skim off any impurities or foam that rises to the surface for a clean, clear broth.
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9
Add the fresh miki noodles. These take longer to cook than the glass noodles and will help thicken the broth slightly with their starch.
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10
After 3 minutes, add the soaked sotanghon (glass noodles). Simmer for another 3-5 minutes until both types of noodles are tender.
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11
Check the clams; if any haven't opened by now, discard them. Season with more fish sauce and black pepper if necessary.
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12
Turn off the heat. The noodles will continue to absorb the broth, so ensure there is plenty of liquid left before serving.
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13
Ladle into deep bowls, ensuring everyone gets a generous portion of pork, seafood, and both types of noodles.
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14
Garnish generously with toasted garlic and sliced green onions.
💡 Chef's Tips
Always purge your clams in salted water for at least an hour before cooking to ensure no grit ruins your soup. If you can't find fresh miki, dried egg noodles work, but boil them separately first to remove excess salt. For a deeper flavor, crush the reserved shrimp heads in a bit of water, strain, and add that liquid to the stock. Don't overcook the sotanghon; they should be translucent and slippery, not mushy. Adjust the amount of annatto water based on how vibrant you want the color to be—the signature look is a bright, sunset orange.
🍽️ Serving Suggestions
Serve hot with a side of 'Pinakufu' (Ibanag rice cakes) for an authentic Cagayan experience. Always provide extra calamansi and fish sauce on the side so diners can customize the acidity and saltiness. A side of crusty bread or even steamed white rice is common for those wanting a heartier meal. Pair with a cold glass of iced tea or a local citrus juice like Dalandan to balance the savory broth.