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Pancit Habhab Recipe

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6
Course: Main Course , Lunch , Others

Ingredients

  • 1 lb. Miki Lucban
  • 1/2 lb. pork belly thinly sliced and chopped
  • 4 to 5 cups beef broth
  • 1/2 lb. Shrimp cleaned
  • 1/4 lb. pig's liver sliced
  • 1 piece chayote sliced
  • 1 cup bok choy or pechay, chopped
  • 1 cup snap pea or snow pea
  • 3/4 cup shredded carrots
  • 1 medium onion sliced
  • 5 cloves garlic crushed
  • 4 tablespoons cooking oil
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • banana leaf cleaned and cut into 5 x 5 inch pieces

Instructions

    Cup of Yum
  1. Heat 3 tablespoons of cooking oil in a wide cooking pot.
  2. Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set aside.
  3. On the same cooking pot, add remaining oil. Put-in the pork slices. Cook for 5 minutes or until the oil from the pork comes out.
  4. Put-in the onion and garlic. Cook for 2 minutes.
  5. Add the liver. Stir.
  6. Add the shrimp. Cook each side for 1 minute. Remove the shrimp and then set aside.
  7. Sprinkle the ground black pepper and pour-in soy sauce.
  8. Pour-in the beef broth. Let boil. Simmer for 20 minutes.
  9. Put-in the Miki Lucban noodles. Cook while stirring until the noodles absorbs the liquid.
  10. Add half of the stir-fried vegetables. Stir.
  11. Arrange on top of each banana leaf and then top with shrimp and more vegetables.
  12. Serve. Share and enjoy!

Nutrition Information

Serving 6g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories

% Daily Value*

Serving 6g

* Percent Daily Values are based on a 2,000 calorie diet.