Pancit Habhab Recipe OF LUCBAN, QUEZON

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Pancit Habhab Recipe OF LUCBAN, QUEZON

Ingredients

• 1/2 kg. Miki Lucban
• 1/4 kg pork belly (thinly sliced)
• 5 cups beef broth
• 1/4 kg. shrimp (cleaned)
• 1/2 cup pork liver (sliced)
• 1 piece chayote (sliced)
• 1 cup pechay or bok choy (chopped)
• 1 cup snap pea or snow pea
• 3/4 cup shredded carrots
• 1 medium sized onion (sliced)
• 5 cloves garlic (crushed)
• 4 tbsp cooking oil
• 5 tbsp soy sauce
• 1/2 tsp ground black pepper
• Banana leaves cut into 5 x 5 inch pieces

Cooking Procedure:

1. In a cooking pot, heat over medium high heat 3 tbsp of cooking oil. 
2.  Stir-fry the snap pea, chayote, pechay and carrots, for 3 to 4 minutes. Set aside. 
3. On the same pot, add the rest of the oil then put-in the sliced pork and, let it cook for 5 minutes or oil from the pork comes out. 
4. Add-in the onion and garlic then cook for 2 minutes. Add the liver, and then stir. Add the shrimp and once cooked remove the shrimp and then set aside. 
5. Sprinkle the black pepper then pour the soy sauce, beef broth and let it boil. 
6. Simmer for 20 minutes. Add the noodles; let it cook until the noodles absorb all the liquid. Add half of the vegetables. Stir. 
7. Arrange the noodles on top of each banana leaf then topped with more vegetables and shrimp. Serve!

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