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.
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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