Pancit Malatong
Pancit Malatong is the pride of Marinduque, an island province in the Calamian group known for its Moriones Festival. "Malatong" means "thick" in the local dialect, referring to both the thick pancit canton noodles used and the rich, hearty gravy that coats them. This dish is traditionally served during the Moriones Festival in April, when families prepare massive trays to feed the entire community. The sauce is a deep, savory blend of tomato, liver spread, and soy — hearty enough to stand on its own but always best served piled high over rice.
Instructions
Boil the thick pancit canton noodles according to package directions. Drain well, rinse briefly with cool water, and toss with canola oil to prevent sticking. Set aside.
In a large wok, heat vegetable oil over medium-high heat. Sauté garlic and onions until fragrant. Add both the ground pork and ground beef, cooking until browned and no longer pink.
Add the diced tomatoes and cook until they break down and release their juices, about 3-4 minutes. Stir in the tomato sauce, soy sauce, and liver spread — this is where the Malatong gets its deep, rich flavor.
Mix in the mashed sweet potato and brown sugar. The camote acts as a natural thickener and adds a subtle sweetness that balances the savory tomato sauce. Let the sauce simmer and thicken.
Add the carrots and green beans first since they take longer to cook. After 2 minutes, toss in the pechay and cook just until tender-crisp.
Add the cooked noodles and pour in the chicken broth. Toss everything together until the noodles are evenly coated in the thick sauce. If you want it thicker, simmer a bit longer; if you prefer it saucier, add more broth.
Season with salt and pepper to taste. Serve in a large platter, piling it high. In Marinduque, this is the dish that brings the whole barangay together during the festival.
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