PANCIT BATO NG BICOL refers to the the municipality of Bato in Camarines Sur, where a certain kind of dry noodles used for the “pancit” is used. The manufacturers may have their own ingredient to make their noodles taste unique…but they way they are used in cooking the pancit is the same. Ingredients are sauteed, little water added then the noodles that absorb the water to make them expand.
While some of the noodle manufacturers pack their product, others prefer to sell them in the market unwrapped. This is NOT widely sold all over the Philippines because of the lack of outlet network as this kind of noodle is not produced in big volume.
PANCIT BATO NG BICOL
500 grams Pancit Bato dried noodles
½ kilo pork (kasim or laman), boiled, cut into strips
¼ kilo shrimp, shelled
5 cloves garlic, minced
1 medium size onion, chopped
1 small size carrot, julienned
1 medium size red bell pepper, cut into strips
1 bundle sitsaro, snow peas, stringed
1 bundle green beans, sliced
½ cabbage, shredded
4 cups pork broth (from boiled pork)
4 cups shrimp broth (from boiled shrimp shells and heads),
2 tablespoon patis (fish sauce)
¼ cup soy sauce
quail eggs, boiled
Cooking Notes: You may also add 1 piece thinly sliced Guinobatan longganisa or garlic longganisa.
1. In a large kawali or pan, heat oil to sauté onion and garlic until fragrant.
2. Then add pork and continue to sauté for 2 to 3 minutes or until meat start to sizzle. Add in shrimp and let cook for 2 minutes.
3. Season with soy sauce, patis and a dash of black pepper. Continue to stir.
4. Pour in shrimp and pork broth. Bring it to a boil and simmer for about 3 minutes.
5. Add the Pancit Bato noodles, toss together for about 10 minutes. Let it cook until the noodles are soft and have absorbed the broth.
6. Lastly, add in your vegetables, toss and stir to cook. Let it cook for a minute or two.
7. You may season with liquid seasoning too. Serve with boiled quail eggs and calamansi on the side. Serve hot and enjoy!
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De Claro’s Pancit Bato