Pansit Lucban with Lechon Kawali

Pansit Lucban with Lechon Kawali
Pansit Lucban with Lechon Kawali. Pansit Lucban or Pansit Habhab is a special pansit from Lucban, Quezon. Similar to any Pansit dish Pansit Lucban is serve on special celebrations like the Pahiyas Festival or in the household during special occasions.

Pansit Lucban topped with Lechon Kawali

Pansit Lucban is also the most popular street food in Lucban, served in banana leaf and with vinegar instead of kalamasi or lemon, eaten straight from the banana leaf, that is how it was named Pansit Habhab.

Pansit Lucban topped with Lechon Kawali - Recipe

Of course Pansit Lucban or Pansit Habhab is not only served during the Pahiyas Festivals, it is also can be serve for our Christmas and New Year Celebrations. Basically Pansit Lucban is a very simple pancit noodles dish, but it could be made special by adding ingredients like in our Pansit Lucban with Lechon Kawali. Do not be afraid to add any of your regular or special pansit ingredients.

Here is the recipe of my Pansit Lucban with Lechon Kawali.

Ingredients:

Pansit Lucban - Lechon Kawali

Pansit Lucban - Miki Lucban

200 grams lechon kawali, cut into large strips
150 grams pork liver, boiled, sliced
200 grams medium size shrimp, shelled
1 kilo Lucban miki noodles
1 medium size carrot, skinned, julienned
1 medium size sayote, skinned, julienned
3 big bundles pechay, trimmed, cut crosswise
200 grams sitsaro, trimmed
1/2 head garlic, crushed , coarsely chopped, leaving some peels
1 medium size onion, peeled, chopped
1/4 cup soy sauce
1/2 cup oyster sauce
ground black pepper
broth from boiling the pork and shrimp heads
cooking oil
vinegar or kalamansi juice
white onion rings for garnish

Cooking procedure:

Pansit Lucban - Cooking Procedure

In a large wok, sauté garlic and onion. Add pork liver and shrimp and stir for 1 to 2 minutes. Add in the soy sauce, oyster sauce and ground black pepper, continue to stir cook for 2 to 3 minutes. Add 4 to 6 cups of broth from boiling the pork and shrimp shells and heads, let boil and simmer for3 to 5 minutes. Add in miki noodles, the carrots and sayote, stir cook for 5 to 10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Add all the rest of the vegetables and half of the lechon kawali, continue to stir and cook for another 2 to 3 minutes. Cover wok for 1 to 2 minutes to continue to steam cook the noodles and vegetables. Serve with white onion rings garnish and with vinegar or kalamansi.

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