Authentic Pancit Cabagan Recipe
Pancit Cabagan is an exquisite noodle dish from Isabela province that exemplifies Filipino-Chinese culinary fusion. Fresh egg noodles form its foundation, embraced by a silken sauce crafted from chicken stock and Asian condiments. The dish distinguishes itself through a thoughtful layering of textures - crispy pork belly, tender liver, and crushed chicharon provide richness, while julienned vegetables offer fresh crunch. Quail eggs crown the presentation, making it a refined yet accessible main course that speaks to both its humble origins and elevated culinary ambitions. The careful balance of savory depth and textural contrast sets Pancit Cabagan apart from its noodle dish contemporaries, making it a standout example of regional Filipino cuisine.
Equipment
- Wok (Kawali): For achieving the perfect stir-fry and sauce consistency
- Strainer (Salaan): For draining noodles and removing fried ingredients
- Sharp Knife (Matatalas na Kutsilyo): For julienning vegetables uniformly
- Large Mixing Bowl (Malaking Mangkok): For preparing and tossing ingredients
- Measuring Cups and Spoons (Panukat): For precise ingredient portions
- Wooden Spatula (Sandok Kahoy): For gentle stirring without breaking noodles
- Small Bowls (Mangkok): For organizing pre-measured ingredients
Ingredients
For the Noodles and Protein:
- 500 g fresh egg noodles pancit miki sariwa
- 200 g pork belly liempo, thinly sliced
- 100 g pork liver atay ng baboy, sliced
- 1 cup pork chicharon crushed
- 2 dozen quail eggs itlog ng pugo, hard-boiled
For the Vegetables:
- ½ head cabbage repolyo, julienned
- 1 bunch French beans abitswelas, julienned
- 1 carrot karot, julienned
- 4 cloves garlic bawang, minced
- 1 onion sibuyas, finely chopped
For the Sauce:
- 5 cups chicken stock sabaw ng manok
- ¼ cup soy sauce toyo
- 1 tablespoon hoisin sauce
- 2 tablespoon oyster sauce sauce ng talaba
- 3 tablespoon cornstarch gawgaw
- Fish sauce patis to taste
- Freshly ground black pepper paminta
- Salt asin to taste
For Serving:
- Lemon or calamansi
- Additional crushed chicharon
Instructions
- Reduce the heat to medium (160°C/320°F). Return the cooked noodles and half of the vegetable-meat mixture to the wok. Gently fold everything together until the noodles are evenly coated with sauce (hanggang mabalutan ng sauce ang pancit). Transfer to a serving plate.
- Start by bringing water to a boil and cook your fresh egg noodles until tender but still firm, about 3-4 minutes. Drain them and rinse with cold water to prevent sticking. Set aside.
- Season sliced pork belly with salt. Heat your wok until very hot and add oil. Fry the pork belly until golden brown and crispy, about 5-7 minutes. Remove from the wok and set aside.
- In the same wok, sauté minced garlic until fragrant, about 30 seconds. Add chopped onions and cook until they turn clear, about 2 minutes. Add sliced pork liver and stir-fry for one minute until just cooked through.
- Add julienned carrots, French beans, and cabbage to the wok. Stir-fry for 2 minutes until the vegetables are crisp-tender. Remove everything from the wok and set aside.
- Mix cornstarch with one cup of room temperature chicken stock until smooth. Pour the remaining four cups of chicken stock into the wok. Add hoisin sauce, oyster sauce, and soy sauce. Bring to a boil while stirring. Once boiling, slowly pour in the cornstarch mixture while stirring. Simmer until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes. Season with fish sauce and black pepper to taste.
- Lower the heat to medium. Return the noodles and half of the vegetable-meat mixture to the wok. Gently toss everything together until the noodles are evenly coated with sauce.
- Transfer to a serving plate and top with the remaining vegetable-meat mixture. Add halved quail eggs and sprinkle generously with crushed chicharon. Serve hot with calamansi or lemon wedges on the side.
- For best results, serve immediately while the chicharon is still crispy. Each person can squeeze calamansi over their portion and add extra chicharon as they like.
Tips from Lola's Kitchen
- Use fresh miki noodles for authentic texture (pancit miki sariwa)
- Don't overcook the vegetables to maintain their crunch
- Prepare ingredients in advance (mise en place) for smooth cooking
- Save some cooking liquid from the noodles to adjust sauce consistency
- Toast chicharon briefly before crushing for extra crispiness
Nutrition
Calories: 450kcalCarbohydrates: 48gProtein: 25gFat: 18gSodium: 890mgFiber: 4g
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