I have very fond memories of my trips home to Lucban, which is my dad’s province. Whenever we go here, it has always been about the food, or the long walks we would take going to the stream where the fresh water free flowing. But since the walks consistend mostly of well, walking, it doesn’t have much story.
But going back to food, if you have been a follower of my blog for some time, I have had countless attempts at Lucban Longganisa here, here, here and here. But I love other things there, like the puto, broas (lady fingers).
But last week, in the office, I got handfuls of pancit hab-hab (literally, for those who saw me grabbing hunks of the noodles in my hand (wearing plastic) like they do in the palengke. i got it in brown and lighter version.
Apparently, I only get enough for one cooking. I forget how much food we eat at home. So all of it got mixed into one dish, and I never got to differentiate the flavors of the two, which also became one color in the end.
I have never attempted to make pancit hab-hab, but with fond memories of it, I knew I can easily recreate it with a simple google and a look back into what my memories.
I remmeber hunks of vegetables (which I easily pushed away with my fork) on top, with hunk of pork as well. They were colored brown, and all a bit oily. Now that I can make it, I am happy to say that I shall be keeping the yumminess and the color brown, and less oil. 🙂
I cooked the vegetables first, separately. I only had carrots and sayote, so I added enough of that. The sayote was sliced into thumb-sized pieces, and the carrots were as wide, but in thinner slices. This was also cooked separately. The pork I used was pork belly. It was cooked until it rendered fat, which, having been boiled already, came easy. The other main gredients? Pork broth, and soy sauce. I sauteed garlic and onion, then added broth and soy sauce. Maybe four to five cups water for maybe 1/2 to 3/4 kilo of noodles. I added two pork broth cubes. When this was boiling, I tasted it. i added the noodles, half of the vegetables and meat. Then let the broth et absorbed. Taste. It was good enough for me.
Serve and top with the rest of the pork and vegetables. This is usually to be eaten with vinegar, and on banana leaves sans utensils, but no thanks. I had mine with calamansi and ate it with a fork. 🙂
Lucban Pancit Hab-hab Recipe
About 1/2 to 3/4 kilo of pancit hab-hab
1 1/2 pieces of sayote, cut into tumb-sied pieces
2 carrots, sliced into thin wide strips
1/3 kilo of pork belly
pork broth, or pork buillon cubes
Cook the sayote with a bit of of oil, and some salt and a tad of water. Then set aside. Do the same to the carrots. Add the pork and allow it to render its fat. Set aside. Saute the onion and garlic, add the broth or water and the broth cubes. Add the soy sauce. Simmer. taste. 🙂 Add the noodles and half of the pork and vegetables. Allow the water to be absorbed by the noodles. Taste. Serve and top with the rest of vegetables. and pork. 🙂