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.
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.