Pancit Bato Guisado Recipe
Pancit Bato Guisado is a Filipino noodle dish from Bato, Camarines Sur in the Bicol region. It is made with dried Pancit Bato noodles cooked in a broth with pork, shrimp, vegetables, soy sauce, and fish sauce. Unlike regular pancit canton, Pancit Bato has a smoky and chewy texture because the noodles are dried before cooking.
In simple terms, it is a stir-fried noodle dish, where the noodles absorb all the flavor from the meat, seafood, broth, and seasonings. The result is a delicious, saucy-but-not-soupy pancit that you will surely love.
The first time I heard of Pancit Bato, I thought it was some kind of pancit cooked with actual stones. Because in the Philippines, you never really know. We have dishes with names that sound like dares, warnings, or barangay legends. But no, Pancit Bato is not made with rocks. It comes from the town of Bato in Camarines Sur.
I first encountered this dish through a friend in Bicol, who said pancit bato is better than regular pancit. Of course, I took that personally on behalf of every birthday pancit I had ever eaten. So I cooked it myself, expecting something similar to pancit canton. Surprisingly, Pancit Bato has its own personality. The noodles are firmer, slightly rustic, and they soak up broth deliciously.
Ingredients
- ¾ lb Pancit Bato noodles
- 2 cups chopped cabbage
- 1 medium carrot, julienned
- 1 cup snap peas
- 2 cups chicken broth
- 6 ounces pork, sliced
- 6 ounces medium shrimp, peeled and deveined
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- Ground black pepper, to taste
- 1 onion, sliced
- 2 teaspoons minced garlic
- 3 tablespoons cooking oil
Pancit Bato noodles are the heart of this recipe because they have a firmer texture than regular pancit noodles. Chicken broth gives the noodles a deeper flavor as they absorb the liquid. Pork adds richness, while shrimp brings seafood sweetness that balances the savory sauce. Soy sauce gives color and saltiness, fish sauce adds that classic Filipino umami, and black pepper gives a simple but important kick. The cabbage, carrots, and snap peas add crunch, color, and freshness so the dish does not feel too heavy.
How to Cook Pancit Bato Guisado
Step 1
Heat cooking oil in a deep pan or wok over medium heat. Add the garlic and onion, then sauté until fragrant and softened.
Step 2
Add the sliced pork and cook for about 3 to 5 minutes, or until lightly browned.
Step 3
Pour in the soy sauce, fish sauce, and chicken broth. Stir well and bring to a boil.
Step 4
Cover the pan and simmer for about 20 minutes. Add a little water if the liquid reduces too much.
Step 5
Season with ground black pepper. Add the shrimp, snap peas, and carrots. Cook for about 1 to 2 minutes.
Step 6
Stir in the chopped cabbage and cook for another 2 minutes, just until slightly softened.
Step 7
Add the Pancit Bato noodles to the pan. Stir gently so the noodles absorb the broth and sauce evenly.
Step 8
Continue cooking until the noodles are soft and most of the liquid has been absorbed. If the noodles are still firm, add a small amount of water and cook a little longer. Transfer to a serving plate and serve warm.
Serve Pancit Bato Guisado hot with calamansi on the side. You can serve it on a large platter for sharing. Add extra shrimp or vegetables on top if you want it to look more festive. If you like heat, serve it with sliced chilies or chili garlic oil on the side. Bicolano dish, Bicolano attitude.
Personal Tips
Do not overcook the vegetables. The cabbage, carrots, and snap peas should still have a little bite because they make the dish more enjoyable to eat. If everything becomes too soft, the pancit loses that nice contrast of textures.
Also, add water gradually if the noodles are still firm. Pancit Bato noodles need enough liquid to soften, but you do not want to drown them.
Taste before serving. Soy sauce and fish sauce can vary in saltiness, so adjust carefully. If it tastes too salty, add a little water or more vegetables. If it tastes flat, add some fish sauce or a squeeze of calamansi.
Finally, do not skip the shrimp. Pork alone is good, but pork and shrimp together make the dish complete.
FAQ
Pancit Bato is made with dried Pancit Bato noodles, meat, seafood, vegetables, broth, soy sauce, fish sauce, garlic, and onion. This version uses pork, shrimp, cabbage, carrots, and snap peas.
Pancit Bato comes from Bato, Camarines Sur in the Bicol region of the Philippines.
No. Pancit Bato is different from pancit canton. Pancit Bato noodles are firmer, slightly smoky, and more rustic in texture. Pancit canton noodles are softer and more common in everyday Filipino pancit recipes.
Usually, no. Pancit Bato noodles can be cooked directly in the broth and sauce so they absorb more flavor. Just make sure there is enough liquid in the pan to soften the noodles.
You can use chicken, fish balls, squid balls, or skip the meat and add more vegetables. Chicken thighs are a good substitute.
Yes. You can make it without shrimp if you prefer or if you have allergies.
The noodles probably need more liquid and cooking time. Add a small amount of water or broth, cover the pan for a few minutes, and continue cooking until the noodles soften.
Store leftover Pancit Bato Guisado in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan with a splash of water to loosen the noodles.
Yes. Add chopped chilies, chili garlic oil, or siling labuyo. Since this dish is from Bicol, adding heat feels very appropriate.
Pancit Bato Guisado goes well with calamansi, fried lumpia, grilled meat, or barbecue.
Recipe Card
Pancit Bato Guisado Recipe
Ingredients
Method
- Heat cooking oil in a deep pan or wok over medium heat. Add the garlic and onion, then sauté until fragrant and softened.
- Cook the pork. Add the sliced pork and cook for about 3 to 5 minutes, or until lightly browned.
- Add the seasonings and broth. Pour in the soy sauce, fish sauce, and chicken broth. Stir well and bring to a boil.
- Simmer until the pork is tender. Cover the pan and simmer for about 20 minutes. Add a little water if the liquid reduces too much.
- Add pepper and vegetables. Season with ground black pepper. Add the shrimp, snap peas, and carrots. Cook for about 1 to 2 minutes.
- Add the cabbage. Stir in the chopped cabbage and cook for another 2 minutes, just until slightly softened.
- Cook the Pancit Bato noodles. Add the Pancit Bato noodles to the pan. Stir gently so the noodles absorb the broth and sauce evenly.
- Finish and serve. Continue cooking until the noodles are soft and most of the liquid has been absorbed. If the noodles are still firm, add a small amount of water and cook a little longer. Transfer to a serving plate and serve warm.