📝 About This Recipe
Pancit Lusay is a rustic, soul-warming noodle dish hailing from the Ilocos region, specifically celebrated in the town of Vigan. Unlike common stir-fried noodles, it features hand-pulled or thick wheat noodles tossed in a savory, umami-rich base of fermented shrimp paste (bagoong monamon) and rendered pork fat. This dish is a beautiful expression of Ilocano culinary identity—bold, earthy, and deeply satisfying with every bite of crispy bagnet and pungent ginger.
🥗 Ingredients
The Noodles and Pork
- 500 grams Thick Wheat Noodles (Miki) (fresh or semi-dried high-quality egg/wheat noodles)
- 250 grams Pork Belly (cut into small cubes or strips)
- 150 grams Bagnet (Ilocano Crispy Pork) (chopped into bite-sized pieces for topping)
Aromatics and Seasoning
- 3-4 tablespoons Bagoong Monamon (Fermented Anchovy Sauce) (strained to remove bones)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced thinly)
- 2 tablespoons Ginger (julienned into matchsticks)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Cooking Oil (only if pork belly is lean)
Vegetables and Liquid
- 1.5 cups Pork or Chicken Broth (low sodium)
- 2 cups Cabbage (shredded)
- 1 medium Carrots (julienned)
- 1/2 cup Green Beans (sliced diagonally)
Garnish
- 2 stalks Green Onions (chopped)
- 4-5 pieces Calamansi (halved for serving)
- 2 pieces Hard-boiled Eggs (sliced into rounds)
👨🍳 Instructions
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1
Place the pork belly cubes in a cold wok or large heavy-bottomed pan over medium heat. Cook until the fat renders and the pork becomes golden brown and slightly crispy (about 8-10 minutes).
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2
If there is excessive oil, remove all but 2 tablespoons. Add the julienned ginger to the hot oil and sauté until fragrant and slightly golden.
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3
Toss in the minced garlic and sliced onions. Sauté until the onions are translucent and the garlic is aromatic, being careful not to burn the garlic.
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4
Pour in the bagoong monamon. Stir constantly for 1-2 minutes to 'cook' the fermented paste, which mellows the scent and deepens the umami flavor.
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5
Add the pork or chicken broth and the cracked black pepper. Bring the mixture to a gentle boil.
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6
Add the julienned carrots and green beans. Simmer for 2 minutes until they are slightly tender but still retain a snap.
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7
Gently add the fresh miki noodles into the pan. Use tongs to toss the noodles, ensuring they are well-coated in the savory sauce.
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8
Cook the noodles for 3-5 minutes. The noodles should absorb most of the liquid, becoming soft and 'lusay' (slightly overcooked/limp) which is the signature texture of this dish.
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9
Fold in the shredded cabbage and cook for just 1 minute until wilted.
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10
Taste the noodles. If more saltiness is needed, add a splash more bagoong; if too dry, add a tablespoon of broth.
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11
Transfer the pancit to a large serving platter. Top generously with the chopped crispy bagnet and sliced hard-boiled eggs.
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12
Sprinkle with fresh green onions and serve immediately with calamansi on the side for a bright, acidic finish.
💡 Chef's Tips
Always use authentic Bagoong Monamon (liquid fermented fish) rather than the sautéed shrimp paste (bagoong alamang) for the true Ilocano flavor profile. Don't be afraid to let the noodles get soft; 'Lusay' literally refers to the noodles being soft or slightly crushed, which helps them soak up the ginger and fish sauce flavors. If you cannot find Bagnet, use Lechon Kawali or very crispy fried pork rinds (chicharon) as a substitute for that essential crunch. Adjust the amount of ginger to your liking; it is the secret ingredient that cuts through the richness of the pork and the pungency of the bagoong.
🍽️ Serving Suggestions
Pair with a cold glass of Ilocos Basi (sugarcane wine) or an ice-cold light lager. Serve with a side of fresh tomatoes and onions tossed in a little extra bagoong for a refreshing contrast. Offer extra calamansi and bird's eye chilies (siling labuyo) on the side for those who want more heat and tang. Enjoy as a heavy afternoon snack (merienda) or as a main course with a side of steamed white rice if you want to eat like a local.