Pipikaula Pancit

October 15, 2025 / By Foodland
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Pipikaula Pancit

Inspired by his grandma’s pancit, Chef Nick adds a local spin with his Pipikaula Pancit. First seen on Kitchen Scraps, The Hawaii Cooking Competition Show, this dish combines smoky pipikaula with savory noodles - perfect for the holidays or your next family gathering.
Prep Time 20 minutes
Cook Time 20 minutes
Course Dinner, Lunch
Cuisine Pork
Servings 4

Ingredients  

Pancit Stock

  • 1 tablespoon Neutral oil
  • 1 tablespoon Ginger, peeled and grated
  • 2 tablespoons Garlic, peeled and sliced
  • 1 piece Smoked ham hock
  • 2 tablespoons Fish sauce (Red Boat or 3 Crabs)
  • 2 packs Sazon Goya
  • ½ pack Achiote powder
  • 1 tablespoon Chicken bouillon
  • 2 tablespoons Oyster sauce
  • 5 cups Water

Pipikaula Crunch

  • 1 cup Unsalted butter
  • 2 ounces Pipikaula, thinly sliced
  • 1 tablespoon Garlic, peeled and sliced
  • 2 tablespoons Fried garlic
  • 2 cups Panko breadcrumbs
  • 1 pack Diamond Bakery Soda Crackers, crushed
  • 1 tablespoon S&B Chili Garlic Sauce
  • ¼ cup Cilantro, rough chopped
  • ¼ cup Green onion, thinly sliced

Pancit Noodles

  • 2 teaspoons Neutral oil
  • 1 teaspoon Garlic, peeled and sliced
  • 2 ounces Pipikaula, thin sliced
  • 6 ounces Crown Noodle Pancit Miki
  • 1 cup Pancit stock
  • 1 tablespoon Jalapeno, thinly sliced
  • 2 ounces Long beans
  • ½ tablespoon Butter
  • Pipikaula Crunch, as needed
  • Lime Wedge or Calamansi, as needed

Instructions 

Preparing the Stock

  • Heat oil in a sauce pot over high heat.
  • Add ginger, garlic, and ham hock. Stir constantly until aromatics are browned and fond develops.
  • Deglaze with fish sauce, then add water, oyster sauce, achiote powder, sazon, and chicken bouillon. Bring to a boil.
  • Reduce heat and simmer 10–15 min until stock reduces to 4½ cups and flavors concentrate.

Making the Pipikaula Crunch

  • Melt butter in a sauté pan over medium until foamy. Add pipikaula and fry until crispy. Remove and set aside.
  • In same pan, sauté sliced garlic briefly, then add panko and soda crackers. Stir so crumbs absorb browned butter evenly.
  • Add fried garlic and crunchy chili sauce. Toast until dry and crisp
  • Fold back in crispy pipikaula. Cool completely.
  • Toss with cilantro and green onion before using.

Bringing It All Together

  • Heat oil in a sauté pan on high. Add pipikaula and garlic, sauté 1 minute until fragrant.
  • Add noodles, toss, then pour in stock. Bring to boil, stirring as noodles absorb broth.
  • When nearly dry, add long beans and jalapeños. Cook through.
  • Adjust doneness by adding more broth if needed.
  • Lower to medium, finish with butter.
  • Transfer to serving vessel. Top generously with Pipikaula Crunch. Serve with lime and calamansi.
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