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Make the Pancit Luglug Sauce

Cook the Jackfruit

Make the Black Bean Chicharon

Assemble the Pancit Luglug

  • Noodles - Rice
  • Prepared Tofu Sisig

It’s time to give the classic Kapampangan noodle dish a fun (and healthy!) makeover. This pancit luglug version comes with crispy tofu sisig, sautéed jackfruit, and salted black bean chicharon. Plus, the pancit luglug sauce features a savory shiitake mushroom patis for a vegetarian-friendly umami kick.



  1. Make the Pancit Luglug Sauce

    20 minutes
    • Heat a pot and add annatto oil.
    • Sauté garlic until caramelized.
    • Add onions and sauté until translucent.
    • Add patis and vegetable stock.
    • Season with sugar, pepper, Knorr Aromat All Purpose Seasoning Powder, and calamansi juice.
    • Bring to a boil. Thicken with cornstarch slurry. Set aside.
    To make annatto oil, combine 1 part annatto seeds and 4 parts oil. Simmer at 70ºC for 5 minutes.
  2. Cook the Jackfruit

    80 minutes
    • Boil jackfruit in salted water for 45 minutes.
    • Strain jackfruit and let cool. Chop.
    • Heat a pan and add some oil.
    • Sauté garlic until caramelized.
    • Add onions and cook until soft and translucent.
    • Add jackfruit and sauté for 10 minutes until brown.
    • Add remaining ingredients. Cook for 10 more minutes until toasted.
  3. Make the Black Bean Chicharon

    8.5 hours
    • Combine all ingredients and puree.
    • Bring mixture to a boil and simmer for 5 minutes.
    • Place mixture in a dehydrator at 145ºF.
    • Dehydrate for 8 hours.
    • Deep-fry pieces until crisp.
    You can also use an oven to dry the mixture if a dehydrator is not available.
  4. Assemble the Pancit Luglug

    20 minutes
    • Serve the pancit luglug topped with its sauce.
    • Enjoy the dish served with tofu sisig on top and the black bean chicharon for an exciting combination of textures.