Pancit Cabagan is one hell of a delicious noodle dish that originated from the Isabela province, like any other noodle dishes in the Philippines its roots are of Chinese origin. This dish for me looks like a cross between the Pancit Canton and Pancit Palabok, sometimes it nearly looks similar to Hokkien Mee but had more sauce.
I saw this dish when I was searching online about Philippine noodle dishes and see what other noodle dishes I had missed; I then saw this Pancit Cabagan on the list and was wondering had I tried it before? So I searched again for its image and it looks so good and it’s something new to me, I think I haven’t tried it yet. After the image search I did look for the recipe but sadly the results were poor and if I find something the ingredients list did not match how it looks like so I was a bit sceptical, then luckily I stumbled upon this blog and was pleased with the list of ingredients so I adapted to its recipe, so here it goes.
500g fresh egg noodles
200g pork belly, sliced
100g pork liver, sliced
1 cup pork chicharon, crushed (recipe here)
2 dozen quail eggs, hard boiled
4 cloves garlic, minced
1 onion, finely chopped
1/2 head cabbage, julienned
1 bunch French beans, julienned
1 carrot, julienned
5 cups chicken stock
1/4 cup soy sauce
1 tbsp hoisin suace
2 tbsp oyster sauce
3 tbsp cornstarch
freshly ground black pepper
lemon or calamansi
1. Cook fresh noodles according to packet instructions. Drain the set aside.
2. Season pork with salt then heat up a wok. Add oil then fry pork belly until brown and crispy, remove from wok then set aside.
3. In the same wok, sauté garlic and onions.
4. Add in the pork liver then stir fry for a minute.
5. Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.
6. Mix cornstarch with 1 cup of stock then set it aside. Pour 4 cups of chicken stock, hoisin sauce, oyster sauce and soy sauce, bring it to a boil. Once boiling pour the cornstarch mixture and simmer until sauce thickens. Flavour with fish sauce if needed then season with freshly ground black pepper.
7. Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.
8. Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.