Pork and Shrimp Pancit Extravaganza: A Flavorful Fiesta in Every Bite

Pancit, the quintessential Filipino noodle dish, is a culinary chameleon, adapting to countless variations and regional preferences. Among the most beloved iterations is the delectable combination of pork and shrimp, a pairing that elevates the humble pancit to a symphony of savory flavors. This recipe takes that classic combination and infuses it with the rich, salty, and deeply satisfying taste of crispy pork belly (lechon kawali) for an unforgettable pancit experience. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more!

What is Pancit? A Quick Overview

Before we dive into the recipe, let’s take a moment to appreciate the history and significance of pancit. Pancit, derived from the Hokkien word “pian sit” meaning “convenient food,” is a noodle dish that has become a staple in Filipino cuisine. It’s believed to have been introduced by Chinese immigrants and has since been adapted and embraced as a uniquely Filipino dish. Pancit is often served during celebrations, birthdays, and gatherings, symbolizing long life and good fortune. The variety of pancit dishes is astonishing, each region boasting its own unique take on this beloved noodle dish.

Why This Pork and Shrimp Pancit Recipe is Special

This recipe isn’t just another pancit recipe; it’s a flavor explosion. Here’s why it stands out:

• The Crispy Pork Belly Factor: We’re not just using any pork; we’re using crispy pork belly (lechon kawali). The crispy skin and tender, succulent meat add an unparalleled textural and flavor dimension to the pancit.
• Aromatic Vegetable Medley: A vibrant mix of vegetables like carrots, cabbage, bell peppers, and snow peas not only adds color and visual appeal but also provides a healthy dose of vitamins and nutrients.
• Umami-Rich Shrimp: Fresh shrimp, cooked to perfection, contributes a delightful sweetness and umami that complements the pork beautifully.
• Perfectly Cooked Noodles: The key to great pancit is perfectly cooked noodles. We’ll guide you on how to achieve that al dente texture that’s neither mushy nor undercooked.
• Savory Sauce: A well-balanced sauce, made with soy sauce, oyster sauce, and fish sauce, ties all the ingredients together, creating a harmonious and unforgettable flavor profile.

Ingredients You’ll Need

Here’s a comprehensive list of the ingredients you’ll need to create this pork and shrimp pancit masterpiece:

• For the Crispy Pork Belly (Lechon Kawali):
  • 1.5-2 lbs pork belly, skin on
  • 6 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns, crushed
  • 2 bay leaves
  • Cooking oil, for deep frying
• For the Pancit:
  • 1 lb pancit bihon (thin rice noodles) or pancit canton (thick egg noodles), or a combination of both
  • 1 lb shrimp, peeled and deveined
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup carrots, julienned
  • 1 cup cabbage, shredded
  • 1/2 cup bell pepper (any color), julienned
  • 1/2 cup snow peas, trimmed
  • 1/4 cup green onions, chopped, for garnish
  • 1/4 cup celery, chopped
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce (patis)
  • 1/2 tsp ground black pepper
  • 4-6 cups chicken broth or water
  • 2 tbsp cooking oil
  • Calamansi or lemon wedges, for serving (optional)

Equipment You’ll Need

• Large pot or Dutch oven (for boiling pork belly)
• Deep fryer or large, heavy-bottomed pot (for frying pork belly)
• Large wok or skillet
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Tongs or slotted spoon

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own pork and shrimp pancit extravaganza:

Part 1: Making the Crispy Pork Belly (Lechon Kawali)

1. Boil the Pork Belly: In a large pot or Dutch oven, combine the pork belly, water, salt, peppercorns, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook for about 1.5-2 hours, or until the pork is tender but not falling apart. The skin should be easily pierced with a fork.
2. Chill the Pork Belly: Remove the pork belly from the pot and let it cool slightly. Then, wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step helps to dry out the skin, which is crucial for achieving ultimate crispiness.
3. Prepare for Frying: Remove the pork belly from the refrigerator and unwrap it. Pat it dry with paper towels. This is another crucial step for crispy skin. You can also poke holes in the skin with a fork or sharp knife. This helps the fat render out and allows the skin to crisp up better.
4. Deep Fry the Pork Belly: Heat enough cooking oil in a deep fryer or large, heavy-bottomed pot to fully submerge the pork belly. The oil should be around 350°F (175°C). Carefully lower the pork belly into the hot oil, skin-side down. Fry for about 8-10 minutes, or until the skin is golden brown and crispy. Be careful as the oil will splatter.
5. Second Fry (Optional): For extra crispy skin, you can do a second fry. Remove the pork belly from the oil and let it rest for a few minutes. Then, increase the oil temperature to 375°F (190°C) and fry the pork belly again for another 2-3 minutes, or until the skin is even crispier and deeply golden brown.
6. Rest and Slice: Remove the crispy pork belly from the oil and place it on a wire rack to drain excess oil. Let it rest for at least 10 minutes before slicing into bite-sized pieces.

Part 2: Preparing the Pancit

1. Prepare the Noodles: If using pancit bihon (thin rice noodles), soak them in warm water for about 10-15 minutes, or until softened. Drain well. If using pancit canton (thick egg noodles), you may not need to soak them; just check the package instructions.
2. Sauté the Aromatics: Heat the cooking oil in a large wok or skillet over medium heat. Add the sliced onion and minced garlic and sauté until fragrant and translucent, about 2-3 minutes.
3. Cook the Shrimp: Add the shrimp to the wok and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the wok and set aside.
4. Sauté the Vegetables: Add the julienned carrots, shredded cabbage, julienned bell pepper, and snow peas to the wok. Sauté until slightly softened, about 3-5 minutes. Don’t overcook the vegetables; they should still have a slight crunch. Add the celery at this stage as well.
5. Add the Sauce: Pour in the soy sauce, oyster sauce, and fish sauce. Stir well to combine and coat the vegetables.
6. Add the Broth: Pour in the chicken broth or water. Bring to a simmer.
7. Cook the Noodles: Add the drained pancit bihon or pancit canton to the wok. Toss to coat the noodles evenly with the sauce. Cook, stirring frequently, until the noodles are tender and have absorbed most of the liquid, about 5-7 minutes. If the noodles are drying out too quickly, add a little more broth or water.
8. Combine and Garnish: Return the cooked shrimp and crispy pork belly to the wok. Toss gently to combine all the ingredients. Season with ground black pepper to taste.
9. Serve: Transfer the pork and shrimp pancit to a serving platter. Garnish with chopped green onions. Serve hot with calamansi or lemon wedges, if desired.

Tips for Perfect Pork and Shrimp Pancit

Here are some tips and tricks to ensure your pancit turns out perfectly every time:

• Don’t Overcrowd the Wok: If you’re making a large batch of pancit, it’s best to cook it in batches to avoid overcrowding the wok. Overcrowding can lower the temperature and result in soggy noodles.
• Adjust the Sauce to Your Taste: The amount of soy sauce, oyster sauce, and fish sauce can be adjusted to your personal preference. Start with the recommended amounts and then add more to taste.
• Use Fresh Ingredients: Fresh ingredients will always yield the best results. Use fresh shrimp, vegetables, and herbs for the most flavorful pancit.
• Keep the Noodles Moving: Stir the noodles frequently while cooking to prevent them from sticking together and to ensure they cook evenly.
• Don’t Overcook the Noodles: Overcooked noodles will be mushy and unappetizing. Cook the noodles until they are tender but still slightly firm.
• Get Creative with Vegetables: Feel free to add other vegetables to your pancit, such as mushrooms, bean sprouts, or chayote.
• Make it Spicy: For a spicier pancit, add some chili flakes or a chopped chili pepper to the wok along with the onions and garlic.
• Prepare Ahead: You can prepare the crispy pork belly and vegetables ahead of time and store them in the refrigerator. This will save you time on the day you plan to make the pancit.

Variations and Additions

Pancit is a versatile dish, and there are endless ways to customize it to your liking. Here are a few ideas for variations and additions:

• Chicken or Beef: Substitute the pork with shredded chicken or thinly sliced beef.
• Seafood Medley: Add other seafood, such as squid, mussels, or clams, to create a seafood pancit.
• Vegetarian Pancit: Omit the pork and shrimp and add more vegetables, such as tofu or mushrooms, to make a vegetarian pancit. Use vegetable broth instead of chicken broth.
• Pancit Canton with Bihon: Mix both canton and bihon noodles for textural variety.
• Toppings: Consider adding toppings such as crushed chicharon (pork rinds), hard-boiled eggs, or fried tofu.
• Kalamansi Extract: Add kalamansi extract to achieve a strong citric taste if fresh calamansi is not available.
• Annatto Oil: For a richer color and flavor, use annatto oil (achuete oil) to sauté the aromatics.

Serving Suggestions

Pork and shrimp pancit is a complete meal in itself, but it can also be served as a side dish. Here are some serving suggestions:

• As a Main Course: Serve a generous portion of pancit as the main course for lunch or dinner.
• As a Side Dish: Serve a smaller portion of pancit as a side dish alongside grilled meats, fish, or other Filipino dishes.
• For Parties and Gatherings: Pancit is a great dish to serve at parties and gatherings. It’s easy to make in large batches and is always a crowd-pleaser.
• With Calamansi or Lemon: Serve the pancit with calamansi or lemon wedges. The citrus adds a bright and refreshing flavor that complements the savory noodles perfectly.
• With Bread Rolls: Serve with warm pandesal (Filipino bread rolls) to soak up all the delicious sauce.

Storing Leftovers

Leftover pancit can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry over medium heat until heated through. You may need to add a little water or broth to prevent the noodles from drying out. Pancit is best consumed fresh, as the noodles can become soggy upon reheating. However, it still tastes great the next day!

Conclusion

This pork and shrimp pancit recipe is a celebration of Filipino flavors and a testament to the versatility of this beloved noodle dish. The combination of crispy pork belly, succulent shrimp, and vibrant vegetables, all coated in a savory sauce, creates a symphony of tastes and textures that will leave you wanting more. Whether you’re a seasoned pancit pro or a curious novice, this recipe is sure to impress. So, gather your ingredients, put on your apron, and get ready to create a pancit extravaganza that will delight your family and friends. Happy cooking!