INGREDIENTS:
- 1/2 kg Lucban miki noodles
- 1/4 kg pork belly, chopped and thinly sliced
- 1/8 kg pork liver, thinly sliced
- 1/4 kg shrimp, shell removed
- 1 pc sayote, julienned
- 1 bunch pechay, sliced
- 1 cup snow pea or sitsaro
- 3/4 cup carrots, cut into shreds
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 tsp ground black pepper
- 5 cups of beef or chicken broth
- 5 tbsp soy sauce
- 5 tbsp canola oil
- Banana leaf, washed and cleaned then cut into 5 x 5 inch squares
- Fish sauce and vinegar or calamansi
HOW TO COOK:
- Heat the canola oil in a large wok or frying pan and fry the vegetables: sayote, sitsaro, carrots, and pechay, for 3 minutes then set aside.
- Next add the sliced pork on the same wok then cook until pork oil comes out.
- Add the garlic and onion then saute with the pork for 2 minutes.
- Add pork liver and mix well.
- Add the ground black pepper and pour- in the soy sauce.
- Add the shrimps and stir-fry until it turns pink then remove the shrimps and set aside.
- Pour the beef or chicken broth then bring to a boil and let it simmer for about 18 minutes.
- Put the Lucban miki noodles.
- Stir with the broth mixture until miki noodles absorbs the broth.
- Add half of the stir- fried vegetable then stir thoroughly.
- When serving, place it on the banana leaf and top it with remaining vegetables and shrimps.
- Serve Pancit Habhab with fish sauce and vinegar or calamansi on the side.
IMAGE: thepeachkitchen.com
Also try: Pancit Palabok
