Pancit Cabagan apparently has a very interesting history.
It was first made by a Chinese immigrant who landed in Cabagan in Isabela. He married a local lass and they opened up a restaurant and serve noodles called miki, which I think is the tastiest of all noodles. Anyway the first recipe is rather different from what is being served today. The pre-world war II recipe contained bagoong (salted fish) and hibi (dried shrimps); a real treat for any gourmand.
The modern recipe has a tamer version but nonetheless, as good or even better than the original as it suits more palates.
Pancit Cabagan, Photo by Cristy Castillo Miclat
Pancit Cabagan Recipe
1 kg “miki” (noodles)
4 clove garlic
2 onions (medium-sized)
1/4 kg pork belly
1/4 cup soy sauce
2 tbsp fish sauce
1/4 kg. cabbage
1 green, yellow or red bell pepper
2 carrots
1/2 cup chopped leeks
1 tbsp ground pepper
1/4 kg lechon kawali
20 boiled quail eggs or 10 boiled chicken eggs
15 cups pork broth
To make the Pancit Cabagan
- Saute garlic until golden and not burnt.
- Add pork. Stir fry until brown all over.
- Add soy sauce, stir and simmer for a few minutes.
- Add the pork broth.
- Bring to a boil and then add the “miki” and the vegetables.
- Simmer for five minutes.
- Check the seasoning; adjust if necessary.
- Serve and garnish with leek, sliced onions, quail eggs, and lechon kawali.
Enjoy while it is hot. The family will love you and thank you for this recipe, I can assure you.