Pancit Bato

A Unique Noodle Dish

Pancit Bato, the delightful Filipino stir-fried noodle dish, is often mistaken for something entirely different due to its intriguing name. “Bato” might translate to “stone” or “rock,” but rest assured, the noodles used in this dish are anything but hard as rocks. This unique culinary creation hails from Bato, Camarines Sur, and its name is a nod to its place of origin rather than its noodle consistency. If you’re intrigued by this lesser-known noodle dish, keep reading to know more about this iconic noodle dish.

The Origin of Pancit Bato

To fully appreciate it, it’s important to understand its roots. This delicious noodle dish has its beginnings in Bato, a picturesque town located in Camarines Sur. The noodles, despite their name, are crafted from flour and processed traditionally by drying them under the sun. However, for efficiency’s sake, some cooks opt to use ovens to expedite the drying process. The result is a delectable, slightly chewy noodle that serves as the foundation for this delectable stir-fry.

Cooking the Pancit: A Step-By-Step Guide

Now that we’ve unraveled the mystery behind the noodle dish, let’s dive into the kitchen and learn how to prepare this flavorful dish. The cooking process is quite similar to other Filipino noodle dishes like Pancit Bihon or Pancit Canton, with a few unique twists.

Prepping the Protein

• Begin by boiling pork until it’s tender. Once done, drain it and cut it into strips.
• Save the pork broth, as it will add a savory depth to the dish. To enhance the flavor further, add shrimp shells and heads to the broth. Simmer and then strain the shells and heads, reserving the liquid for later use.

Sautéing the Aromatics

• Heat a generous amount of oil in a large wok.
• Sauté finely chopped onions and minced garlic until they become aromatic, filling the kitchen with a delightful scent.

Adding the Protein

• Now, it’s time to incorporate the boiled pork and shrimp into the wok.
• Sauté these ingredients for about three minutes to infuse them with the flavors from the aromatics.

Seasoning the Dish

• Pour in a mix of soy sauce, patis (fish sauce), and black pepper. Sauté for another three minutes to let the seasonings meld with the meat.
• To further intensify the flavors, add eight cups of the reserved pork and shrimp broth. Bring the mixture to a boil and then allow it to simmer for approximately five minutes.

The Star Ingredient: Noodles

• With the broth simmering away, add the noodles to the wok.
• Cover the wok and let the noodles cook for about five to eight minutes, or until they’ve soaked up most of the broth. If it’s too dry, don’t hesitate to add more water.

Fresh and Vibrant Vegetables

• Next, introduce a colorful array of vegetables to the mix.
• Let the vegetables cook for an additional three minutes, ensuring they reach the perfect level of tenderness.
• Stir the ingredients together to ensure an even distribution of flavors.

Flavor to Taste

• To put your own spin on the dish, season it with liquid seasoning, adjusting the amount to suit your personal taste preferences.
• Stir well, ensuring all the ingredients are beautifully combined.

Serving Up The Pancit

• With your noodle dish ready to impress, transfer it to a serving dish.
• To enhance the meal, serve it with calamansi and patis on the side, allowing your guests to adjust the flavors to their liking.

The Art of Cooking the Pancit

It is a dish that embodies the heart and soul of Filipino cuisine. With its rich history and mouthwatering flavors, it’s a wonderful addition to your culinary repertoire. Whether you’re serving it at a family gathering or simply preparing it for a weeknight dinner, it is sure to delight your taste buds with its unique blend of textures and tastes.

Final Thoughts

Pancit Bato, a gem from Bato, Camarines Sur, brings a distinct twist to the world of Filipino noodle dishes. While the name might conjure images of hard, rock-like noodles, the reality is quite different. These delectable noodles are made from flour and crafted with care, resulting in a dish that’s both flavorful and satisfying.

If you’re looking for a new and exciting way to enjoy Filipino cuisine, it’s a must-try. With a few easy-to-follow steps, you can whip up a delightful stir-fry that’s bound to become a family favorite. The next time you’re in the mood for a tasty and unique noodle dish, remember this noodle dish and the vibrant flavors it brings to your table.

Print Recipe

5 from 1 vote

How to Cook Pancit Bato

Pancit Bato is a Filipino stir-fried noodle dish featuring chewy Pancit Bato noodles, succulent pork and shrimp, and a savory sauce, originating from Bato, Camarines Sur.

Prep Time12 minutes mins

Cook Time22 minutes mins

Total Time34 minutes mins

Course: Noodles recipe

Cuisine: Filipino

Keyword: pancit bato, pancit bato guisado

Servings: 6 servings

Calories: 540kcal

Author: Manny

Ingredients

• 500 grams Pancit Bato dried noodles
• 2 cups pork boiled, cut into strips
• 1 cup medium size shrimp shelled
• 6 cloves garlic minced
• 1 pc white onion chopped
• 1 pc carrot sliced
• 1 pc red bell pepper cut into strips
• 1 cup snow peas sitsaro, stringed
• 1 cup green beans sliced
• 1 cup cabbage shredded
• 4 Tbsp. patis fish sauce
• 4 Tbsp. soy sauce
• 1/8 tsp. ground black pepper or to taste
• cooking oil
• liquid seasoning to taste
• kalamansi as condiment

Instructions

How to cook Pancit Bato:

• Boil the pork, drain and cut into strips. Bring the pork broth to a boil and add in the shrimp shells and head. Remove the shells and head from the broth and reserve the liquid for late use.
• In a large wok, heat oil and saute onion and garlic until aromatic. Add in pork and shrimp and saute for 3 minutes.
• Pour the soy sauce, patis and black pepper and saute for another 3 minutes. Pour 8 cups of pork and shrimp broth. Bring to a boil and simmer for another 5 minutes.
• Add in the noodles and cover. Simmer for about 5 to 8 minutes or until the dried noodles have absorbed most of the broth. You can add more water if it too dry.
• Next is add in the vegetables and cook for another 3 minutes or until the vegetables are cooked. Stir until all the ingredients are well mixed. Season with liquid seasoning according to our desired amount and taste.
• Transfer to a serving dish and serve with calamansi and patis as condiment.

Notes

Cooking Tips:

1. Use High-Quality Noodles: To enhance the texture and overall quality of your pancit , opt for high-quality noodles, which should be slightly chewy and absorbent when cooked.
2. Properly Season the Broth: The flavorful base of this dish comes from the broth. Ensure you season it well with soy sauce, patis, and black pepper to infuse the noodles and ingredients with a delicious taste.
3. Keep the Vegetables Fresh: Add the vegetables towards the end of the cooking process to preserve their vibrant colors and crunchiness, ensuring a delightful visual appeal and texture in your pancit.