Pancit Choca

Ingredients for Pancit Choca

• 300 g pancit bihon noodles
• 100 g pork belly, cubed
• 1 dozen medium prawns, shelled and deveined
• 250 g fresh baby squid, sliced, ink reserved
• 2 cups prawn broth
• 1/4 cabbage, sliced
• 1 red onion, sliced
• 4 cloves garlic, minced
• 1 small carrot, sliced
• 1 stalk celery, chopped
• 1/3 cup soy sauce
• Fish sauce, to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon or calamansi, sliced
• Oil, for cooking

How to cook Pancit Choca

1. 1.Soak the bihon noodles in water for no more than 10 minutes, then drain so they are softened but not mushy.
2. 2.Season the pork belly with salt and freshly ground black pepper.
3. 3.Heat oil in a wok over medium-high heat, brown the pork belly, then remove it from the wok and set aside.
4. 4.In the same wok, saute the garlic, onion, and celery until fragrant.
5. 5.Add the prawn broth, soy sauce, and reserved squid ink, then bring the mixture to a boil.
6. 6.Once boiling, add the drained noodles, prawns, baby squid, cabbage, carrot, and browned pork. Stir-fry over very high heat for about 5 minutes, until the seafood is cooked and the noodles absorb the liquid.
7. 7.Season with fish sauce and more freshly ground black pepper, then serve with lemon or calamansi wedges.