Pansit (or Pancit) is a beloved Filipino noodle dish served on every special occasion — symbolizing long life and good fortune. This hearty stir-fry combines thin vermicelli noodles with savory pork belly, earthy chicken hearts, and umami-packed dried shrimp, all tossed with crisp-tender vegetables and a flavorful soy-based sauce. Simple, satisfying, and endlessly customizable, this dish captures the comforting, home-cooked essence of Filipino family gatherings.
Soak the dried shrimp overnight in water. Slice pork belly into thin square strips, trimming off any excess fat. Prepare your vegetables — cabbage, carrots, and snow peas are traditional, but baby Gai-lan or bok choy work beautifully too.
Tip: Keeping your veggies uniform in size ensures even cooking and better presentation.
In a bowl, combine chicken stock, light soy sauce, dark soy sauce, sugar, and shrimp water. Stir until well blended and set aside.
Tip: The dark soy adds rich color while light soy gives saltiness and depth.
Heat a wok or deep pan over medium-high heat. Add a bit of oil and cook the pork belly until lightly browned and rendered, about 5–7 minutes.
Add the chicken hearts (or liver, if using) and cook for another 2–3 minutes until just cooked through. Then add the soaked dried shrimp and toss for 1–2 minutes until fragrant.
Remove and set aside.
Tip: Dried shrimp adds a deep, savory note that anchors the broth’s umami flavor.
In the same wok, sauté chopped onions and garlic until fragrant. Add all your prepared vegetables and stir-fry for 2–3 minutes, just until tender but still vibrant in color. Remove and set aside with the meats.
Tip: Avoid overcooking the vegetables — you want them crisp-tender for texture contrast.
Pour the prepared sauce mixture into the wok and bring to a gentle boil. Add the dried vermicelli noodles and let them soak directly in the liquid.
Stir occasionally until the noodles absorb most of the liquid and reach your desired texture. Taste and adjust seasoning as needed.
Tip: If the noodles are too dry before they’re fully tender, add a few tablespoons of hot water or chicken stock.
Return the cooked pork, chicken hearts, shrimp, and vegetables to the wok. Toss everything gently but thoroughly to coat the noodles evenly with sauce.
Cook for another 1–2 minutes to allow flavors to meld together.
Transfer to a serving platter, garnish with chopped green onions if desired, and serve hot with calamansi or lemon wedges on the side.
Tip: A squeeze of calamansi or lemon juice brightens the dish and balances the richness from the pork.