Spicy Pork Pancit Bihon with Dashi Broth
This recipe is a savory fusion of classic Filipino comfort food and Japanese umami. The Spicy Pork Pancit Bihon with Dashi Broth features thin rice noodles stir-fried with tender pork, crisp vegetables, white shimeji mushrooms, and a kick of chili, all deepened by the rich, sea-savory notes of a dashi-based sauce.
Equipment
- 1 Wok or wide sauté pan
- 1 Saucepan (for broth)
- 1 Cutting board
- 1 Chef’s knife
- 1 Mixing bowl (for marinating pork)
- 1 Measuring cup
- 1 Wooden spoon or tongs
Ingredients
Noodles and Broth
- 1 pc pc Q Bihon about 50 g, from a multi-piece pack, Tip: One piece is perfect for 1–2 servings without leftovers turning mushy.
- 400 ml water
- 1 pc dashi packet
- 1 tbsp oyster sauce
- ¼ cup soy sauce
- ¼ tsp ground black pepper
Pork Marinade
- 200 g pork thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tsp sugar
- 1 tbsp Chinese cooking wine
Tip: This quick marinade seasons the pork deeply without overpowering the noodles.
Vegetables and Aromatics
- 1 pack 100 g shimeji mushrooms, trimmed
- 1 cup cabbage shredded
- ½ cup carrots julienned
- ½ pc medium onion sliced
- 3 cloves garlic minced
Topping
- 1-2 pc jalapeños thinly sliced Because my husband believes pancit should fight back a little.
Instructions
- Marinate the Pork In a bowl, combine the sliced pork with oyster sauce, soy sauce, salt, pepper, sugar, and Chinese cooking wine. Mix well and let it sit while you prep the vegetables. This short marinating time already makes a big difference in flavor.
- Prepare the Dashi Broth Bring 400 ml of water to a boil. Add the dashi packet and simmer for about 3 minutes. Remove the packet and season the broth with oyster sauce, soy sauce, and black pepper. Set aside.
- Sauté the Aromatics Heat oil in a wide pan or wok. Add garlic and onion, then sauté until fragrant and slightly softened. This is your flavor base—don’t rush it.
- Cook the Pork Add the marinated pork and cook until no longer pink. Let it caramelize slightly for extra depth. Stir occasionally but don’t overcrowd the pan.
- Add the Vegetables Add shimeji mushrooms and stir briefly. Follow with carrots, then cabbage. Cook just until the vegetables soften but still retain some texture.
- Add the Bihon and Broth Add the soaked bihon noodles to the pan. Pour in the prepared dashi broth and gently toss everything together. Let the noodles absorb the liquid slowly.
- Finish and Serve Once the noodles are tender and evenly seasoned, turn off the heat. Top with thinly sliced jalapeños and serve immediately.