Prepare a deliciously authentic Lucban Pancit Habhab which you can share with your loved ones. With how scrumptious it is, you would need to cook a bilao so everyone can get another serving, but the effort will definitely be worth it.
Rather than having to search for a restaurant or shop that sells this mouthwatering treat, you can cook it in the comfort of your own kitchen and even personalize it to your liking. You could add more vegetables, remove the pork liver if it’s not to your liking, and maybe even make it spicy if that is what you desire.
Lucban Pancit Habhab
Ingredients
- 1 cup pork strips
- Cooking oil
- 1 tsp. garlic, minced
- 1 Tbsp. onion, chopped
- 3 Tbsps. Silver Swan Soy Sauce
- 5 -6 pcs. Chinese sausages, sliced
- 3 pcs. kikiam, sliced
- ½ cup pork liver
- 2 cups chicken stock
- 250 g. Pancit Lucban or Miki Lucban
- 2 Tbsps. Datu Puti Oyster Sauce
- ½ small carrot, julienned
- ½ cup chayote, strips
- Cracked black pepper
- 1 bunch pechay (stalks and leaves), chopped
Instructions
- Blanch the Pancit Lucban until it becomes tender. Make sure to drain it afterwards.
- In a pan, place the pork and let the fat render. Add a little oil just to support the rendering process.
- Once the pork has browned and the fat has been rendered. Sauté the onion and garlic. Season with soy sauce. Add the Chinese sausage, kikiam, and pork liver. Pour in the chicken stock.
- When it starts to simmer, add the blanched Pancit Lucban. Toss it all together.
- Season with Datu Puti Oyster Sauce. Add in the carrots and chayote. Grind the whole black pepper and add it in. Add the pechay.
- Arrange it on a plate lined with a banana leaf.
When the family gathers for a meal or maybe even for a special occasion, you can cook this scrumptious Lucban Pancit Habhab to celebrate the event. No matter what kind of gathering it is, this dish will definitely make those who attend smile with delight.
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