Filipino Native Food · Filipino Recipe · Pancit

Pancit Bihon con Lechon Kawali


Pancit Bihon con Lechon Kawali

Pancit Bihon Marikina with lechon kawali or real Lechon is a kind of Pancit I tried from Marikina. They call it Pancit Bihon con Lechon. In Marikina their pancit is made of Miki and Bihon combination with lots of Lechon baboy toppings. Absolutely delicious!

My father in law bought 1 big round plate (isang bilao) order for his birthday. I kept on asking him about this Pancit Bihon Marikina, and according to him it’s from an all time favorite restaurant in Marikina – Lola Helen Panciteria. They have the best pancit I ever tasted. (Super sarap po talaga ng Pancit dun promise).

From then on, I always crave for it because of the lechon and pancit combination, it’s just perfect. Super yum yum yum. This recipe is another version though because Lechon is too expensive. Pancit Bihon with Lechon Kawali is the most close version of it, if lechon is not available.

Pancit Bihon con Lechon Kawali

250g (8 oz) bihon noodles (dried rice  vermicelli), soaked in water
750ml (3 cups) water
3 tablespoon oil
1 small onion, chopped
4 cloves of garlic, chopped
150g (2 cups) shredded cabbage
1 medium carrot, peeled and julienned, about 1 cm each
60g (3/4 cup) sliced Baguio Beans (fava/French beans)
2 chicken broth cubes
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
1/2 kilograms Lechon Kawali, precooked and chopped 

In a pan, heat some cooking oil to saute garlic until slightly brown. Next, add the onion and saute for about a minute or two or until onions are soft.

Toss in cabbage, carrot, and beans and cook. Toss until the vegetables are almost tender.

Add 3 cups of water and dissolve the chicken stock cubes and soy sauce. Let it simmer over low heat.

Remove water from the noodles and drain well and add it on the pan. Toss well to blend. Season with fish sauce and sesame oil to taste.

Add in half of the chopped lechon kawali.

Transfer in a serving platter then garnish the remaining Lechon Kawali on top of Pansit.

Serve with calamansi and sprinkle with chopped green onions.

You may also try this recipe in Tagalog version:


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