Pancit Habhab

Ingredients for Pancit Habhab

• 500 g Lukban miki noodles or Shanghai noodles
• 300 g pork belly, sliced
• 150 g pork liver, sliced
• 1 carrot, julienned
• 1 chayote (sayote), julienned
• 8 cloves garlic, minced
• 1 onion, chopped
• 3 tbsp soy sauce
• 4 to 6 cups pork or chicken stock
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Calamansi, lime, or vinegar, for serving
• Oil, for cooking
• Cleaned banana leaves, passed over an open flame

How to cook Pancit Habhab

1. 1.Heat 1 tablespoon oil in a wok over high heat; stir-fry pork until browned.
2. 2.Add onion and garlic; stir-fry 2 minutes, then add carrot, sayote, and liver for 1 minute.
3. 3.Remove the meat and vegetables. Add 3 cups stock and soy sauce to the wok and bring to a boil.
4. 4.Add noodles and cook 5 minutes, adding stock as needed until tender and saucy.
5. 5.Return meat and vegetables; season with fish sauce and black pepper, then toss well.
6. 6.Serve on banana leaves with calamansi, lime, or vinegar.