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Pancit Choca 2

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


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.



  • 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


  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.