Pancit Choca

Pancit Choca also known as Pancit Choco, Pancit ala Negra or Pancit Pusit is a noodle dish that originated from Cavite a province in Philippines. This noodle dish was originally known as Pancit Choca en su Tinta in Caviteño Chavacano which means “noodle with squid in its own ink”. This noodle dish is usually prepared with rice vermicelli called locally as bihon, baby squid, prawns, pork and vegetables like celery, cabbage and carrots. Traditionally it is sometimes garnished with crushed chicharon, spring onions, Chinese celery leaves (kinchay), thinly sliced bilimbi (kamias) and birds eye chillies (labuyo). Like most pancit, it won’t be complete without calamansi but in absence of that key lime (dayap) or papeda citrus (biasong) is used.


If you had tried adobong pusit this will taste nearly similar apart from the sour vinegar, unlike most pancit due the squid ink used, this tastes more like ocean than anything else. It’s not a usual noodle dish back home because the preparation requires and extra tedious step of carefully extracting the ink from the squid, plus sometime squid can be expensive, hence you can only see this on special occasions. While today is not really a special occasion what I want to do is to share this amazing Caviteno recipe which deserves attention, if the Spanish and Italians have their squid ink dishes the Filipinos have them too, in this form, the Pancit Choca.

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Pancit Choca

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Pancit Choca, Pancit ala Negra or Pancit Pusit is a Filipino black seafood noodle dish made with squid ink and rice vermicelli called bihon. Other ingredients include baby squid, prawns, pork and vegetables like celery, cabbage and carrots.


Scale

Ingredients

  • 300 g pancit bihon noodles
  • 100 g pork belly, cubed
  • 1 dozen medium sized prawns, shelled and deveined
  • 250 g fresh baby squid, sliced and ink reserved
  • 2 cups prawn broth
  • 1/4 cabbage, sliced
  • 1 red onion, sliced
  • 4 cloves of garlic, minced
  • 1 small carrot, sliced
  • 1 stalk celery, chopped
  • 1/3 cup soy sauce
  • fish sauce
  • salt
  • freshly ground black pepper
  • 1 lemon or calamansi, sliced
  • oil

Instructions

  1. Soak noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
  2. Season pork with salt and freshly ground black pepper
  3. Using a wok, add oil then brown pork belly. Remove from wok then set it aside.
  4. Using the same wok sauté garlic, onions and celery.
  5. Add the prawn broth, soy sauce and squid ink bring to a boil.
  6. Once boiling add noodles, prawns, baby squid and all remaining vegetables, stir fry in very high heat and cook for 5 minutes and when liquid has been absorbed by the noodles.
  7. Season with fish sauce and freshly ground black pepper. Serve with calamansi or lemon wedges on the side.

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13 Responses

  1. suituapui says:

    Squid ink bihon? I’ve had squid ink pasta at an Italian cafe here, nice!

  2. Interesting. Pancit Choca is new to me, but it sounds delicious. I’ve had squid ink pasta before, and that was tasty. Thanks for sharing!

  3. This looks super yummy and moreish with squid and prawn! o how I miss the quality seafood dishes.

  4. New dish to me, and one that looks really interesting. I LOVE noodles! Good stuff — thanks.

  5. priya says:

    Loving this recipe. so glad to find your blog. Slowly checking all your recipes.

  6. Hannah says:

    How intriguing! I’ve never seen a noodle dish quite like this before. The black color does make it quite striking.

  7. This dish reminds me a little of the Spanish dish called ‘Fideos’- using very fine pasta. I’m not a fan of squid ink (actually, I’ve never tried it) but may eb I’ll give it a go!

  8. Teresita Bucao says:

    I saw this recipe in one of the episodes of Magandang Buhay. Though I have not cooked it, I think it’s yummy.

  9. I’ve had pancit, but a much simpler recipe than this. Love all the seafood in here!

  10. Love the flavors in this dish! The noodles are awesome!

  11. Juliana says:

    I love this noddle dish, but never had it with squid ink…looks great and super tasty. Thanks for the recipe Raymund.
    Have a wonderful weekend and stay safe!

  12. Hi Raymond! The overall noodle dish looks fantastic but you had me actually at pork belly. It is one of the most flavorful proteins ever.

  13. Evelyne says:

    Wow, that is one gorgeous dish. I had no idea there was squid ink used outside of Spain and Italy. Good thing you ca now little packets.

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