PANCIT
CABAGAN (pronounced as “pansi cabagan”) is a kind of stir-fried noodles with dark
broth soup (sauce) which originated from Cabagan, Isabela, Philippines. It is
topped with cabbage, carrots, pork belly, pork/chicken liver, quail eggs and
chicharon. Pancit Cabagan is not dry and the
ingredients blend together really well with the well-cooked noodles. Up to now,
whenever I think of Pancit Cabagan, I always think that the secret to its
delicious taste lies in that sauce.
INGREDIENTS
500g fresh egg noodles
200g pork belly, sliced
100g pork liver, sliced
1 cup pork chicharon, crushed (recipe here)
2 dozen quail eggs, hard boiled
4 cloves garlic, minced
1 onion, finely chopped
1/2 head cabbage, julienned
1 bunch French beans, julienned
1 carrot, julienned
5 cups chicken stock
1/4 cup soy sauce
1 tbsp hoisin suace
2 tbsp oyster sauce
3 tbsp cornstarch
fish sauce
freshly ground black pepper
lemon or calamansi
salt
200g pork belly, sliced
100g pork liver, sliced
1 cup pork chicharon, crushed (recipe here)
2 dozen quail eggs, hard boiled
4 cloves garlic, minced
1 onion, finely chopped
1/2 head cabbage, julienned
1 bunch French beans, julienned
1 carrot, julienned
5 cups chicken stock
1/4 cup soy sauce
1 tbsp hoisin suace
2 tbsp oyster sauce
3 tbsp cornstarch
fish sauce
freshly ground black pepper
lemon or calamansi
salt
METHOD
1. Cook fresh noodles
according to packet instructions. Drain the set aside.
2. Season pork with salt then heat up a wok. Add oil then fry pork belly until brown and crispy, remove from wok then set aside.
3. In the same wok, sauté garlic and onions.
4. Add in the pork liver then stir fry for a minute.
5. Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.
6. Mix cornstarch with 1 cup of stock then set it aside. Pour 4 cups of chicken stock, hoisin sauce, oyster sauce and soy sauce, bring it to a boil. Once boiling pour the cornstarch mixture and simmer until sauce thickens. Flavour with fish sauce if needed then season with freshly ground black pepper.
7. Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.
8. Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.
2. Season pork with salt then heat up a wok. Add oil then fry pork belly until brown and crispy, remove from wok then set aside.
3. In the same wok, sauté garlic and onions.
4. Add in the pork liver then stir fry for a minute.
5. Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.
6. Mix cornstarch with 1 cup of stock then set it aside. Pour 4 cups of chicken stock, hoisin sauce, oyster sauce and soy sauce, bring it to a boil. Once boiling pour the cornstarch mixture and simmer until sauce thickens. Flavour with fish sauce if needed then season with freshly ground black pepper.
7. Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.
8. Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.
ENJOY !!
i remember trying this a long long time ago with my grandfather. he felt so proud that there is a dish that is originally from isabela. hope to taste this again when i go visit the province again. thanks for the recipe!
TumugonBurahinThanks Sharon! I really liked this pancit that is why I took time to blog this recipe! Every time we have a special occasion, I see to it that we have this Pancit Cabagan on our table.. :)
TumugonBurahin