Pancit Cabagan is a traditional type of pancit originating from Cabagan. The dish is usually made with a combination of lechon carajay (crispy pork belly that's boiled with spices and deep-fried), egg noodles, quail eggs, carrots, bell peppers, parsley, pork shoulder, cabbage, garlic, beef stock, soy sauce, fish sauce, scallions, oil, and black pepper.

The garlic is sautéed in oil, then stir-fried with the pork slices. Soy sauce, fish sauce, and beef stock are added to the mix and everything is simmered until the pork becomes tender. The rest of the ingredients are then added to the pan and the dish is cooked for a few more minutes before it's topped with lechon carajay and served warm.