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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 |
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| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Cavite |
| Serving temperature | Hot |
| Main ingredients | squid ink,calamari,rice vermicelli,kamias |
| Similar dishes | paella negra,pancit bihon |
Pancit choca is aFilipino blackseafoodnoodle dish made withsquid 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]
Theaesthetic significance of Luzon pancit is visible in the use of squid ink by Caviteños inTanza,Cavite City andTrece Mártires. The dish is mainly sourced fromcuttlefish, an archetypal Chabacano dish, Choko being the Chabacano for cuttlefish. Its black color led to its initial consumption only duringLent or funerals. It is topped with the complementary green ofkamiás (A. bilimbi) and the orange-brown of fried garlic.[3]
In originalCaviteño Chavacano, the dish is known aspancit choca (orchoco)en su tinta, literally "noodle with squid in its own ink", commonly shortened topancit choca orpancit choco.[1][2][4]Choca orchoco (sometimes spelledchoka orchoko) means "squid" in Chavacano.[5]
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.[6][7][8][9]
Pancit choca is initially cooked similarly toadobong pusit.[10] First, theink sacs (lumot) are removed from the squid without puncturing these and set aside. The squid 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 squid ink are 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][6] Some versions soften thebihon in hot water and mix it at the very end of cooking.[10]
It is traditionally garnished with crushedchicharrón,scallions,kinchay (Chinese celery), and thinly slicedkamiás (bilimbi).[4] It is served withcalamansî andlabuyo chili (if not already added).[7]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]
Cavite'spancit choca is a combination ofsotanghón with squid, its ink, vinegar, seasonings and aromatic spices garnished withgreenkamiás slivers.[15]
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