🍜 Pancit Habhab

Noodles & Rice · Main ingredient: Noodles · ⏱ 14 min · Serves 5 · ~₱245 · Best for: Dinner, Lunch, Snack

Ingredients

• 250 g 250g fresh miki noodles (or pancit canton as substitute)
• 200 g 200g pork belly, sliced thin
• 100 g 100g shrimp, peeled and chopped, optional
• 3 tbsp 3 tbsp cooking oil
• 4 clove 4 cloves garlic, minced
• 1 pc 1 medium onion, sliced
• 3 tbsp 3 tbsp soy sauce
• 1 cup 1 cup cabbage, shredded
• 1 cup 1 cup carrots, julienned
• 0.5 cup 1/2 cup green beans (baguio beans), sliced
• 2 tbsp 2 tbsp fish sauce (patis)
• 0.5 tsp 1/2 tsp ground black pepper
• 1 pc Calamansi, for serving

Instructions

1. Wilt clean banana leaves briefly over an open flame or hot pan until pliable and glossy; cut into rectangular pieces for serving. Set aside.
2. Heat oil in a large wok over medium-high heat. Sauté garlic and onion until fragrant.
3. Add pork belly slices and cook until lightly browned, about 5 minutes. Add shrimp if using, cooking until pink.
4. Pour in the broth, soy sauce, and fish sauce; bring to a simmer.
5. Add carrots and green beans first, cooking for 2 minutes, then add cabbage, cooking until vegetables are tender-crisp.
6. Add the fresh miki noodles, tossing continuously to coat with the sauce and cook until noodles are tender and liquid is mostly absorbed, about 5-7 minutes.
7. Season with ground black pepper and adjust soy sauce or fish sauce to taste.
8. Portion the noodles directly onto the prepared banana leaf pieces.
9. Serve traditional Lucban-style: eat directly off the banana leaf ("habhab") with calamansi squeezed on top, no utensils needed.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.