Filipino black seafood noodle dish
Pancit choca is a Filipino black seafood noodle dish made with squid ink and "bihon" (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of "pancit".
Names.
The aesthetic significance of Luzon pancit is visible in the use of squid ink of Caviteños from Tanza, Cavite City and Trece Martirez. The dish is mainly sourced from cuttlefish, an archetypal Chabacano dish, Choko being the Chabacano for cuttlefish. Because of its black color, it was originally eaten only during Lent or funerals. It is topped with contrasting green color of Kamias and the orange color of the fried garlic.
In original Caviteño Chavacano, the dish is known as "pancit choca" (or "choco") "en su tinta", literally "noodle with squid in its own ink", commonly shortened to "pancit choca" or "pancit choco". "Choca" or "choco" (sometimes spelled "choka" or "choko") means "squid" in Chavacano.
"Pancit choca" is also known as "pancit pusit" ("squid "pancit""); as well as "pancit itim", "pancit negra", "pancit estacion negra", "pancit bihon à la negra", "fideos negros", and "black "pancit"" among other names, due to its color.
Description.
"Pancit choca" is initially cooked similarly to "adobong pusit". First, the ink sacs ("lumot") have to be removed from the squid without puncturing them. These are reserved for later. The squid is cleaned and diced into rings and sautéed along with garlic, onion, bay leaves, and (optionally) "labuyo" chili. Vinegar, soy sauce, a little bit of water, and the squid ink are then added and brought to a boil. Additional spices may be added to taste, like "patis" (fish sauce) and salt. The "bihon" (rice vermicelli) is added last with the heat reduced until it is soft but still "al dente". Some versions soften the "bihon" in hot water and mix it at the very end of cooking.
It is traditionally garnished with crushed "chicharon", scallions, "kinchay" (Chinese celery), and thinly-sliced "kamias" (bilimbi). It is served with calamansi and "labuyo" chili (if the latter wasn't added beforehand). "Dayap" (key lime) or "biasong" (a type of papeda), may also be used in place of calamansi.
Some variants of the dish use "sotanghon" (glass noodles) instead of "bihon". Others also add mussels or shrimp, and/or cook the dish in shrimp stock instead of water.
Cavite's pancit choca is a combination of sotanghon with squid, its ink, vinegar, seasonings and aromatic spices garnished with green kamias slivers.
References.
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