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Pancit Bato Recipe

Chewy noodles cooked until soft and slightly saucy, with dried shrimp and pechay, topped with crispy pork belly.
Course Main Dish, Snack
Cuisine Filipino
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 614kcal
Author Nora Rey
Cost $10-$12

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.
 
Cooking Tips
  • 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.

Nutrition

Calories: 614kcal | Carbohydrates: 43g | Protein: 20g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 913mg | Potassium: 356mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1244IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 2mg