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
- freshly ground black pepper
- 1 lemon or calamansi, sliced
- Soak noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
- Season pork with salt and freshly ground black pepper
- Using a wok, add oil then brown pork belly. Remove from wok then set it aside.
- Using the same wok sauté garlic, onions and celery.
- Add the prawn broth, soy sauce and squid ink bring to a boil.
- 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.
- Season with fish sauce and freshly ground black pepper. Serve with calamansi or lemon wedges on the side.