Pancit Bato is made with chewy, sun-dried noodles from Bato, Camarines Sur.
The noodles soak up the broth as they cook, so the dish turns out soft, saucy, and full of flavor.
This version is simple, with dried shrimp, pechay, and crispy pork belly on top.
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Ingredients You'll Need
Notes and Substitutions
- Pancit bato: A dried Filipino noodle from Bato, Camarines Sur. It has a firm, chewy bite and is often cooked a little saucy.
- Pork belly: I cooked it like lechon kawali to make this simple noodle dish feel more special. You can also use other proteins like pork shoulder, chicken, shrimp, or leftover cooked meat.
- Dried shrimp: These are small dried shrimp that add salty, umami flavor. Rinse them first to remove any grit or extra salt.
- Pechay: A mild leafy green similar to bok choy. You can also use cabbage, napa cabbage, carrots, snow peas, green beans, or any quick-cooking greens.
How to Make Pancit Bato (Step-by-Step)
Step 1: Cook the pork belly
In a small pot, add 1½ pounds pork belly (cut into large pieces) and cover with water. Season with salt and pepper.
Boil for about 30 minutes, or until tender. Drain well, then season lightly with salt.
Air fry at 400°F for about 20, or until crispy. You can also deep-fry until golden and crisp.
Let it rest, then chop and set aside.
Step 2: Make the sauce
In a bowl, combine:
- 4 cups water
- 1 tablespoon chicken base or bouillon
- 3 tablespoons soy sauce (I used half dark soy sauce)
Mix and set aside. Keep 3 to 4 cups hot water nearby for later.
Step 3: Prepare the dried shrimp
Rinse about ¼ cup dried shrimp to remove excess salt and grit, then chop into smaller pieces.
Step 4: Sauté the aromatics
Heat a little oil in a wok or large pan over medium heat.
Sauté 6 garlic cloves (minced) and 1 small onion (chopped) until softened.
Step 5: Add the dried shrimp
Add the chopped dried shrimp and cook for about a minute, until it smells good.
Step 6: Add the sauce
Pour in the sauce, then increase the heat to medium-high.
Bring to a boil. Taste and adjust if needed.
Step 7: Add the noodles
Add 1 pound pancit bato noodles and toss them in the sauce.
Keep cooking and stirring until the noodles soften.
They will soak up a lot of liquid, so add hot water little by little until they're cooked and still a bit saucy.
Step 8: Add pechay and pork
Add a bunch of pechay (chopped) and cook just until wilted.
Add the crispy pork belly and toss everything together.
Serve you pancit bato hot with vinegar on the side.
It's best eaten right away because the noodles keep soaking up the sauce as they sit.
Cooking Tips
- Keep hot water nearby. Pancit bato noodles absorb a lot of liquid.
- Don't overcook the noodles - they should stay chewy, not mushy.
- Keep it a little saucy - the noodles will absorb the liquid as it sits.
- Rinse the dried shrimp to remove extra salt and any grit.
What to Serve with Pancit Bato
- Lumpia: Fried spring rolls with meat or vegetables.
- Fried chicken: Marinated chicken fried until crispy.
- Maruya: Fried banana fritters dipped in batter.
- Kamote cue: Fried sweet potato slices dipped in batter.
- Grilled pork or chicken: Marinated meat grilled over charcoal.
Recipe FAQs
Pancit bato is a Filipino noodle dish from Bato, Camarines Sur.
It's made with chewy wheat noodles and usually cooked a little saucy, with proteins and vegetables.
No. Add the dry noodles straight into the sauce and cook until tender.
The noodles may need more liquid. Add hot water a little at a time until the noodles are tender and saucy.
Other Pancit Recipes You May Like
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📖 Recipe
Pancit Bato Recipe
Equipment
- Small pot
- Wok or large pan
- Air fryer or deep pan (for frying)
Ingredients
- 1 pound pancit bato noodles
- 1½ pounds pork belly cut into large pieces
- 4 cups water (plus 3-4 cups hot water)
- 1 tablespoon chicken base or bouillon
- 3 tablespoons soy sauce (I used half dark soy sauce)
- ¼ cup dried shrimp rinsed and chopped
- 6 cloves garlic minced
- 1 small onion finely chopped
- A bunch of pechay chopped
- Salt and pepper to taste
- Neutral oil
- Vinegar for serving
Instructions
- Boil pork belly in water with salt and pepper for 30 minutes, or until tender. Drain and season with salt.Air fry at 400°F for 20–25 minutes, or deep-fry until golden and crisp. Let rest, then chop and set aside.
- In a bowl, mix 4 cups water, chicken base, and soy sauce. Keep extra hot water nearby for later.
- Rinse dried shrimp, then chop into smaller pieces.
- Heat oil over medium heat. Sauté garlic and onion until soft.
- Add dried shrimp and cook for about a minute.
- Pour in the sauce and bring to a boil.
- Add the noodles and mix them into the sauce. Keep stirring as they soften, adding hot water little by little so they stay a bit saucy.
- Add pechay, then toss in crispy pork. Serve hot with vinegar.
Notes
- Pancit bato: Dried noodles with a firm, chewy bite. Often cooked a little saucy.
- Pork belly: Cooked like lechon kawali to make it extra special. You can use pork shoulder, chicken, shrimp, or leftover meat.
- Dried shrimp: Adds salty, umami flavor. Rinse first to remove grit and extra salt.
- Pechay: Similar to bok choy. You can also use cabbage, napa cabbage, carrots, snow peas, green beans, or other quick-cooking vegetables.
- Keep hot water nearby. Pancit bato noodles absorb a lot of liquid.
- Keep the noodles chewy, not mushy.
- Keep it a little saucy; the noodles will absorb more liquid.
- Rinse the dried shrimp to remove extra salt and any grit.
Lara says
This is actually my favorite type of pancit. You have to enjoy this right after you cook it. They are so good.
Nora Reyes says
So true! It’s best right off the pan while the noodles are still soft and saucy. 😊