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| Alternative names | pancit choca en su tinta,pancit de choca,pancit choco,pancit pusit,pancit negra,pancit itim,fideos negros,pancit bihon à la negra |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Cavite |
| Serving temperature | Hot |
| Main ingredients | squid ink,cuttlefish orsquid,rice vermicelli,kamias |
| Similar dishes | paella negra,pancit bihon |
Pancit choca is aFilipino blackseafoodnoodle dish made withcuttlefish,squid ink, andbihon (rice vermicelli). It originates fromCavite, Philippines, and is originally known aspancit choca en su tinta inCaviteño Chavacano. It is also known more commonly aspancit pusít inFilipino. It is a type ofpancit.[1][2]
InCaviteño Chavacano, the dish is known aspancit choca (orchoco)en su tinta, literally "noodle with cuttlefish in its own ink", commonly shortened topancit choca orpancit choco.[1][2][3]Choca orchoco (sometimes spelledchoka orchoko) means "cuttlefish" in Chavacano.[4]
Pancit choca is also known aspancit pusít ("squidpancit"); as well aspancit itím,pancit negra,pancit estación negra,pancit bihon à la negra,fideos negros, and "blackpancit" among other names, chiefly referencing its color.[5][6][7][8]
The dish is common inTanza,Cavite City andTrece Mártires. The dish originally usescuttlefish, but squid is also frequently used as a substitute. Its black color led to its initial consumption only duringLent or funerals.[9]
Pancit choca is initially cooked similarly toadobong pusit.[10] First, theink sacs (lumot) are removed from the cuttlefish or squid without puncturing these and set aside. The cuttlefish is cleaned and diced into rings andsautéed along withgarlic,onion,bay leaves, and (optional)labuyo chili.Vinegar,soy sauce, a bit of water, and the ink is then added and brought to a boil. Additional spices may be added to taste, likepatís (fish sauce) and salt. Thebihon (rice vermicelli) is added last with reduced heat until it is soft but stillal dente.[11][5] Some versions soften thebihon in hot water and mix it at the very end of cooking.[10]
It is traditionally garnished with thinly slicedkamiás (bilimbi), fried garlic, crushedchicharrón,scallions, and/orkinchay (Chinese celery).[3] It is served withcalamansî andlabuyo chili (if not already added).[6]Dayap (key lime,C. aurantifolia) orbiasong (small-floweredpapeda,C. hystrix var.micrantha) may also be used instead of calamansî.[12]
Some variants of the dish usesotanghón (glass noodles) instead ofbihon.[11][13] Others also addmussels orshrimp, and/or cook the dish in shrimpstock instead of water.[14]
This article incorporates text from this source, which is available under theCC BY 4.0 license.| Fish | |
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