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.

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

★★★★★ 5 from 3 reviews

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

Print Recipe

Pin Recipe

---

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.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

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.

---