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Pancit Habhab Recipe

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 6
Author: Vanjo Merano


  • 1 lb. Miki Lucban
  • 1/2 lb. pork belly thinly sliced and chopped
  • 4 to 5 cups beef broth
  • 1/2 lb. shrimp cleaned
  • 1/4 lb. pig's liver sliced
  • 1 piece chayote sliced
  • 1 cup bok choy or pechay, chopped
  • 1 cup snap pea or snow pea
  • 3/4 cup shredded carrots
  • 1 medium onion sliced
  • 5 cloves garlic crushed
  • 4 tablespoons cooking oil
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • Banana leaf cleaned and cut into 5 x 5 inch pieces


  • Heat 3 tablespoons of cooking oil in a wide cooking pot.
  • Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set aside.
  • On the same cooking pot, add remaining oil. Put-in the pork slices. Cook for 5 minutes or until the oil from the pork comes out.
  • Put-in the onion and garlic. Cook for 2 minutes.
  • Add the liver. Stir.
  • Add the shrimp. Cook each side for 1 minute. Remove the shrimp and then set aside.
  • Sprinkle the ground black pepper and pour-in soy sauce.
  • Pour-in the beef broth. Let boil. Simmer for 20 minutes.
  • Put-in the Miki Lucban noodles. Cook while stirring until the noodles absorbs the liquid.
  • Add half of the stir-fried vegetables. Stir.
  • Arrange on top of each banana leaf and then top with shrimp and more vegetables.
  • Serve. Share and enjoy!


Serving: 6g