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pancit bato guisado cook

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Filipino
Ingredients Method Notes

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

Method
 

  1. Heat cooking oil in a deep pan or wok over medium heat. Add the garlic and onion, then sauté until fragrant and softened.
  2. Cook the pork. Add the sliced pork and cook for about 3 to 5 minutes, or until lightly browned.
  3. Add the seasonings and broth. Pour in the soy sauce, fish sauce, and chicken broth. Stir well and bring to a boil.
  4. 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.
  5. Add pepper and vegetables. Season with ground black pepper. Add the shrimp, snap peas, and carrots. Cook for about 1 to 2 minutes.
  6. Add the cabbage. Stir in the chopped cabbage and cook for another 2 minutes, just until slightly softened.
  7. Cook the Pancit Bato noodles. Add the Pancit Bato noodles to the pan. Stir gently so the noodles absorb the broth and sauce evenly.
  8. 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.

Notes

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.

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