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Pancit Batil Patung (Tuguegarao-Style Noodles)

Pancit Batil Patung (Tuguegarao-Style Noodles)

Pancit Batil Patung (pronounced as "bah-teel pah-toong") is the crown jewel of Tuguegarao City's cuisine. This iconic Filipino noodle dish combines the richness of carabao meat, the heartiness of fresh miki noodles, and a medley of fresh vegetables, all crowned with a perfectly poached egg and crispy chicharon. The name itself tells the story of its preparation: "batil" means "to beat the egg" and "patung" means "to place on top."
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, Snack
Cuisine Filipino
Servings 4
Calories 460 kcal
Difficulty Medium

Equipment

  • Large wok or deep pan (kawa) for stir-frying noodles and achieving proper "wok hei"
  • Sharp knife (kutsilyo) for precise meat and vegetable cutting
  • Wooden spatula (sandok na kahoy) for stirring without breaking the noodles
  • Strainer [Salaan] for draining noodles and blanching vegetables
  • Small pot for preparing the soup
  • Egg whisk (panghalo ng itlog) for beating eggs for the soup
  • Serving bowls (mangkok) for the main dish and soup

Ingredients
 

For the Noodles and Meat

  • 500 g Fresh Miki or Hokkien noodles Mikining Tuguegarao
  • 200 g pork belly sliced into small pieces (liempo)
  • 200 g carabao beef minced (giniling na kalabaw)
  • Alternative: ground beef giniling na baka
  • 2 cups crushed chicharon crushed pork rinds
  • 8 cloves garlic minced (bawang)
  • 1 medium onion sliced (sibuyas)
  • ½ cup soy sauce toyo
  • 2 tablespoons patis fish sauce
  • Cooking oil mantika
  • Freshly ground black pepper paminta

For the Vegetables

  • ¼ head cabbage shredded (repolyo)
  • 1 cup togue bean sprouts
  • 1 medium carrot julienned (karot)
  • 3 stalks green onions chopped (sibuyas na mura)

For the Soup

  • 3-4 cups carabeef and pork stock
  • 2 eggs beaten
  • Salt and pepper to taste asin at paminta

For Garnish

  • 4-6 poached eggs it;log
  • Calamansi sliced
  • Additional crushed chicharon
  • Chopped green onions

Instructions
 

  • Take out your fresh miki noodles (500g), sliced pork belly (200g), minced carabao beef (200g), crushed chicharon (2 cups), shredded cabbage (¼ head), bean sprouts (1 cup), julienned carrots (1 medium), sliced onion (1 medium), and minced garlic (8 cloves). You'll also need soy sauce, fish sauce, black pepper, eggs, cooking oil, and calamansi.
  • Start by making your broth. Fill a pot with water and add some pork bones and carabao meat trimmings. Let this simmer on medium heat (180°C) for 30 minutes. Once done, strain the broth and set it aside.
  • Heat up your large pan or wok over medium heat. Add 3 tablespoons of oil. Once hot, cook your minced carabao beef until brown. This takes about 5 minutes. Take it out and set aside.
  • In the same pan, cook your pork belly pieces until they turn golden brown, about 5 minutes. Move them to one side of the pan.
  • Add half of your garlic and onions to the empty side of the pan. Cook until they smell fragrant and the onions become clear, about 1 minute.
  • Now add your fresh miki noodles. Pour in 1 cup of your broth, then add ½ cup soy sauce and 2 tablespoons fish sauce.
  • Keep stirring the noodles gently while adding more broth little by little. Do this for about 5 minutes until the noodles are cooked but still chewy.
  • Add your bean sprouts and give everything a quick stir. Transfer all of this to your serving bowl.
  • Using the same pan, add a little more oil if needed. Cook your remaining garlic and onions for 1 minute. Add your carrots and cook for 2 minutes. Then add your cabbage and cook for 2 more minutes. Season with a splash of fish sauce and some pepper.
  • Put all your cooked vegetables on top of your noodles in the serving bowl. Add your cooked carabao meat on top of the vegetables.
  • For the soup, heat up your remaining broth until it's hot but not boiling. Beat an egg in a small bowl. While stirring the broth, slowly pour in the beaten egg. Add some salt and pepper to taste.
  • Cook one egg (either poached or sunny side up) for each bowl of noodles you're serving. Place this egg on top of each bowl.
  • Sprinkle plenty of crushed chicharon over everything. Add some chopped green onions if you like.
  • Pour your hot soup into small serving bowls. Place these next to your noodle bowls along with some sliced calamansi.
  • When eating, squeeze some calamansi over your noodles and mix everything together. Sip the hot soup between bites. Add more chicharon as you eat if you want extra crunch.
  • Make sure to serve everything while hot. The vegetables should still be a bit crispy, and the egg yolk should be runny so it mixes nicely with the noodles.

Tips from Lola's Kitchen

Pancit Batil Patung (Tuguegarao-Style Noodles)
  • Use fresh miki noodles for authentic texture
  • Don't overcook the vegetables to maintain crunch
  • Beat the egg well before adding to the soup for silky strands
  • Always serve the soup piping hot
  • Prepare extra crushed chicharon for guests to add as needed
 

Traditional Serving Suggestions

  • Serve with small bowls of soup (batil) on the side
  • Provide extra calamansi halves
  • Offer chili garlic sauce (siling labuyo sauce)
  • Include additional crushed chicharon
  • Serve with local vinegar (suka)
 

Troubleshooting

  • Noodles too dry: Add more stock gradually
  • Soup too thick: Add hot water or stock
  • Vegetables too soft: Reduce cooking time
  • Egg not silky in soup: Beat more thoroughly and stir while pouring
 

Ingredient Alternatives

  • Carabao meat → Beef or pork
  • Fresh miki → Thick yellow noodles or lo mein
  • Chicharon → Crispy fried garlic
  • Patis → Additional soy sauce
  • Calamansi → Lemon or lime
 

Storage & Reheating

  • Store noodles and soup separately
  • Refrigerate for up to 2 days
  • Reheat noodles in pan with splash of water
  • Make fresh soup when reheating
  • Store toppings separately
 

Variations

  • Seafood Batil Patung: Add shrimp and squid
  • Vegetarian version: Use mushrooms and tofu
  • Spicy version: Add chili oil and dried chilies
  • Extra meaty: Add liver and chicken

 

FAQs

Q: Can I prepare this in advance? A: Yes, prepare components separately and assemble before serving.
Q: Is it spicy? A: No, but you can add chili sauce to taste.
Q: Can I freeze the noodles? A: Not recommended as texture will change.
Q: How do I know when the noodles are done? A: They should be chewy but not mushy.
Q: Can I make it healthier? A: Use lean meat and increase vegetables.
 
Pancit Batil Patung (Tuguegarao-Style Noodles)
Pancit Batil Patung (Tuguegarao-Style Noodles)

Nutrition

Calories: 460kcalCarbohydrates: 75gProtein: 35gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 303mgSodium: 1200mgPotassium: 303mgFiber: 8gSugar: 1gVitamin A: 394IUVitamin C: 2mgCalcium: 63mgIron: 2mg
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