How to pronounce Pancit molo

Pancit molo is written pansit molo where it comes from. In the International Phonetic Alphabet it is /panˈsit ˈmolo/. In plain English letters that is pahn-SIT MOH-loh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Pancit molo?

Pancit molo is a soup or stew of the Philippines. Where it comes from: Iloilo. People usually eat it at lunch or dinner. Its main ingredients are pork, chicken, seafood and wheat & flour. It tastes savory.

Where Pancit molo comes from

Pancit molo is one of 34 signature dishes of the Philippines on this map. See all dishes from Western Visayas (Region VI).

• La Paz batchoy batsoy · Noodles & pasta · Iloilo

  Batchoy, also spelled batsoy, is a noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.

• Chicken inasal inasal na manok · Main dish · Western Visayas (Bacolod and Iloilo)

  Chicken inasal, usually just called inasal, is a Visayan grilled chicken and a regional variant of the Filipino lechon manok.

• Piaya · Dessert · Negros Occidental

  Piaya is an unleavened flatbread filled with muscovado sugar, found across the Philippines but especially common in Negros Occidental, where it is a popular delicacy.

• Adobo · Main dish · Luzon

  Adobo is the Philippine way of braising meat in vinegar, garlic, bay leaf and black pepper, usually with soy sauce, until the sauce is reduced and glossy.

• Sinigang · Soup & stew · Tagalog region

  Sinigang is a sour soup, and sourness is its point.

• Lechon litson · Main dish · Cebu

  Lechon is a whole pig roasted for hours on a bamboo spit over charcoal, turned by hand until the skin becomes thin, crisp and lacquered.

Food of the Philippines

Dishes like Pancit molo in other countries

Same type of dish and similar main ingredients as Pancit molo:

• Buddha Jumps Over the Wall 佛跳墙 · Soup & stew · Fujian, China

  Buddha Jumps Over the Wall is a rich soup of Fujian cuisine and one of China's state banquet dishes.

• Tortellini in brodo · Soup & stew · Bologna and Modena, Italy

  Tortellini are small rings of fresh egg pasta filled with pork loin, prosciutto, mortadella, Parmigiano and nutmeg, served in capon broth.

• Gumbo · Soup & stew · Louisiana, United States

  Gumbo is Louisiana in a pot: a dark roux of flour cooked in fat until it is the colour of chocolate, the "holy trinity" of onion, celery and green pepper, and seafood, chicken or andouille sausage, simmered and served over rice.

• Dak-hanmari 닭한마리 · Soup & stew · Seoul, South Korea

  Dak-hanmari means "one whole chicken", and that is the dish: a whole chicken in a big pot with potato, spring onion and garlic, boiled at the table.