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Pancit Habhab

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Pancit Habhab is known for not using any plates or bowl. Yes you’ve seen it right no utensils! it is usually consumed in banana leaves by shaping the leaves like a half tube and slide down the pancit on one side then on to your hungry mouth.


  • 500g Lukban miki noodles or Shanghai noodles (this will be the best replacement)
  • 300g pork belly, sliced
  • 150g pork liver, sliced
  • 1 carrot, julienned
  • 1 chayote (sayote), julienned
  • 8 cloves garlic, minced
  • 1 onion, chopped
  • 3 tbsp soy sauce
  • 46 cups of pork or chicken stock
  • freshly ground black pepper
  • fish sauce
  • calamansi, lime or vinegar
  • oil
  • banana leaf, cleaned and passed through an open flame.


  1. In a large wok add around 1 tbsp oil, once hot enough add pork pieces stir fry until brown in colour.
  2. Add onion and garlic and stir fry for 2 minutes.
  3. Add carrots, chayote and liver and stir fry for 1 more minute, remove vegetable and meat from wok then set aside.
  4. Pour 3 cups of stock into the wok together with soy sauce, bring to a boil then add the noodles, cook for 5 minutes adding more stock if necessary.
  5. Add the vegetable back then mix to combine.
  6. Flavour with fish sauce and season with freshly ground black pepper.
  7. Serve in banana leaf with lime wedges on the side.