Pancit Bato Guisado

To a person who is not familiar with the town of Bato, the name of this dish might sound a bit strange. After all, the Filipino word “bato” translates to rock. But I can assure you that this Pancit Bato Guisado will be anything but harsh and unpleasant to your taste buds. As you might have guessed by now, this recipe comes from the town in Camarines Sur, Bicol. 

If you are curious about the taste of these Bato egg noodles, it can be likened to the classic pancit canton. Both have a somewhat neutral taste that matches many savory flavors perfectly. However, our Bato noodles are a bit less smooth. A lot of the ingredients you often see with pancit canton are also fantastic with this type of noodle. That is why this guisado dish is perfect with cabbage, carrot, shrimp, pork and more. 

Another popular way to have your pancit bato is going the “sinabawan” route. This basically means adding soup to the mix. 

Other Pancit Recipes

Bagnet Pancit Canton

Since I’ve already brought up pancit canton, I may as well recommend one recipe that definitely utilizes the classic Pinoy noodle. This Bagnet Pancit Canton puts together two favorites right from home. We’ve got our perfectly cooked and tender pancit canton noodles, alongside the irresistibly crunchy and meaty bagnet. These two are a match made in heaven, and make for a truly harmonious dish with vegetables like bell peppers and Shiitake mushrooms.

Pancit Bihon With Lechon Kawali

Found the previous recipe appealing? Wait until you’ve tried this Pancit Bihon With Lechon Kawali dish. This is yet another noodle dish that integrates some crispy meat that is cooked to perfection. In this case, it is the mix of pork belly, lechon kawali, and of course, some tasty Chinese sausage. Pancit Bihon With Lechon Kawali can truly liven up any dinner table, while giving you a little bit of everything you might need in a meal. We’ve got the greens, some carbs, as well as some protein in there for a most scrumptious and filling dish,

Pancit Palabok

You also can’t go wrong with the original Pancit Palabok. This possesses a bit of stronger seafood taste compared to other pancit dishes. And you won’t expect any less with the ingredients including not just shrimp, but also some yummy tinapa flakes. Some like to turn away from this recipe because it seems difficult to recreate. But I can assure you that if you follow the steps with me, you will have a perfect plate of Pancit Palabok in no time.

We’ve explored some other pancit dishes, but it’s time to revert back to our main recipe. Come figure out how to whip up some delicious Pancit Bato Guisado!

How to Cook Pancit Bato Guisado

First up for our list of ingredients is 3 tablespoons of cooking oil, which we will need to put in either a cooking pot or a deep pan. Apply some heat, and once the oil gets hot, you can add 2 teaspoons of minced garlic, as well as 1 medium onion you’ve sliced. Then sauté these together.

We will also need 6 ounces of sliced pork. Incorporate this into the dish, and then cook this alongside your garlic and onion for 3 minutes.

Go ahead, and pour ¼ cup of soy sauce, 2 tablespoons of fish sauce, and 2 cups of chicken broth into the mix. Wait for this to boil. Then you can let the mixture simmer with the cover on top for a good 20 minutes. If this gets too dry, you can pour in some more water. Afterwards, sprinkle in some ground black pepper to taste. Stir everything well. 

It’s time for us to add 6 ounces of medium shrimp. Make sure that you’ve taken out the shell and the head for each of these before you put them in the pot or pan. Then put your 1 cup of snap peas, and 1 medium carrot you’ve julienned inside as well. Continue cooking everything for 1 minute. Now you can place 2 cups of chopped cabbage inside as well. We will cook this for 2 minutes more.

We will finally get our ¾ lb. of pancit bato, and add it to our dish. Just stir this in, and let it cook until the liquid is fully absorbed. This should also soften the noodles. And so if it does not get soft, just pour a bit more water to achieve this. After that, just transfer everything to a serving plate or container of choice.

Enjoyed making this Pancit Bato Guisado dish? Let me know what you thought by commenting below!

Try this Pancit Bato Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Pancit Bato Guisado

Camarines Sur, Bicol Pancit Recipe

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Print Recipe Rate Recipe

Pin

Email

4 people

Ingredients

• ▢ 3/4 lb. Pancit Bato
• ▢ 2 cups chopped cabbage
• ▢ 1 medium carrot julienned
• ▢ 1 cup snap peas
• ▢ 2 cups chicken broth
• ▢ 6 ounces pork sliced
• ▢ 6 ounces medium shrimp shell and head removed
• ▢ 1/4 cup soy sauce
• ▢ 2 tablespoons fish sauce
• ▢ ground black pepper to taste
• ▢ 1 onion sliced
• ▢ 2 teaspoons minced garlic
• ▢ 3 tablespoons cooking oil

Instructions

• Heat the cooking oil in a cooking pot or deep pan.
• Once the oil is hot, saute the garlic and onion.
• Add the sliced pork. Cook for 3 minutes.
• Pour-in the soy sauce, fish sauce, and chicken broth. Let boil. Simmer covered for 20 minutes. Add water if needed.
• Add the ground black pepper. Stir.
• Put-in the shrimp, snap peas, and carrots. Cook for a minute.
• Add the cabbage. Cook for 2 minutes.
• Put-in the noodles (pancit bato). Stir and cook until all the liquid is absorbed. The noodles should be soft . Otherwise, add a little water to soften the noodles.
• Transfer to a serving plate.
• Serve. Share and enjoy!

Video

Nutrition Information

Serving: 4g Calories: 551kcal (28%) Carbohydrates: 71g (24%) Protein: 19g (38%) Fat: 21g (32%) Saturated Fat: 4g (20%) Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 0.04g Cholesterol: 33mg (11%) Sodium: 2254mg (94%) Potassium: 403mg (12%) Fiber: 4g (16%) Sugar: 5g (6%) Vitamin A: 2855IU (57%) Vitamin C: 31mg (38%) Calcium: 56mg (6%) Iron: 2mg (11%)

© copyright: Vanjo Merano