Pansit habhab is the ALL-TIME favorite merienda of people living in Quezon province particularly in Lucban and Lucena City. Yes, I am a certified Lucenahin!
Pansit habhab is basically made of dried flour noodles. It’s our own type of miki. It is thin and brown in color. This is popularly served in Buddy’s Restaurant (Sponsor please, haha!) and in Lucban or Lucena, pansit habhab are being sold in streets or peddled around the area.
This is usually eaten without any utensils. It is served in a banana leaf and then you eat it directly from that. When you say habhab that means to eat suctioning the food like pigs. Yes, you read it right. Hahaha!
What you’ll need:
Liempo, sliced into strips
Sayote, cut into strips
Carrots, cut into strips
Pechay Tagalog, sliced
cloves of garlic, crushed
Sibuyas Tagalog (red onion), sliced
pork liver, sliced
Chorizo de Bilbao, sliced
3 cups pork broth
3 tbsp soy sauce
salt and pepper to taste
250 g miki Lucban or pansit habhab
- Cook the pork belly in a pan until it is browned. Set aside.
- In the same pan, stir-fry the vegetables. Pechay being the last one to add. Set aside.
- In the same pan again, sauté garlic, onion and liver for 2-3 minutes. Add chorizo.
- Add the broth and soy sauce. Adjust the taste with salt and pepper.
- Add the miki Lucban. Cover and simmer for 8-10 minutes.
- Add pork and vegetables. Stir while cooking.
- Serve hot.