Step 1

Chicharon: Place chicharon in a food processor and grind until it becomes small, tiny pieces. Transfer into a bowl and set aside.

Step 2

Scallions: Clean scallions over running water and cut them on a bias in ¼ inch slices. Place them in a bowl of water, stir them around, and soak for about two minutes. Drain and transfer to a new container and set aside.

Step 3

Limes or calamansi: Clean limes in water to remove any dirt or residue and cut them into wedges.

Step 4

Fried garlic slices: Peel and cut garlic into very thin slices (about 2 mm). I like to use a mandolin on a very thin setting. Add one inch of vegetable oil to a small pot over medium-high heat and wait until it reaches 350 °F. Lower the garlic slices into the hot oil and fry for about two minutes or until they turn a slight golden brown. Remove the garlic and place onto a towel to remove excess oil. Set aside for later.

Step 5

Boiled eggs: Add eggs into a small sauce pan over medium-high heat and add water making sure to cover the eggs. Boil eggs in boiling water for 10 minutes. Remove the eggs and run them over cold water until they cool. Peel the eggs and slice into quarters. Set aside.

Step 6

In a small pot over medium heat, add the seafood stock. Bring to a simmer and then add the prepared shrimp.

Step 7

Cook shrimp for about two to four minutes or until the shrimp turns pink and feels firm to the touch.

Step 8

Remove shrimp from the stock and into a chopping board. IMPORTANT: save about 1 oz or ¼ of the shrimp to use for toppings. Use a sharp knife to chop the shrimp into minced pieces.

Step 9

Submerge bihon (rice noodles) in cold water for 15 minutes.

Step 10

In a large saucepan over medium heat, add oil and onion. Saute onion for about two minutes or until they become slightly translucent. Add the garlic and cook for another 30 seconds or until fragrant.

Step 11

Add the ground pork and chopped shrimp into the saucepan. Stir the mixture to incorporate the onion and garlic.

Step 12

Add the seafood stock and stir again.

Step 13

In a separate bowl, whisk the annatto powder and water until it’s combined. Then, add this annatto liquid, fish sauce, salt, and pepper into the saucepan and stir. Cook for about two minutes.

Step 14

In a separate bowl, whisk the cornstarch and water. Then add this cornstarch water into the large saucepan. Continue to cook the sauce for about eight to 10 minutes or until it’s thickened.

Step 15

Remove the pan from the heat and set aside.

Step 16

In a pot over medium high heat, add the water and wait for it to boil. Carefully lower the soaked rice noodles and stir. Boil for two minutes or until the noodles are soft (they should not be al dente).

Step 17

Transfer the noodles into an iced cold bath for about two minutes to stop the cooking process. Move the noodles into a strainer to remove excess water. You can also squeeze the noodles softly over the strainer to remove the water.

Step 18

To assemble pancit palabok: Spread out the rice noodles over a large serving platter and use a ladle to spread out the palabok sauce over the noodles. Then, layer the toppings however you desire on top.

Step 19

Serve immediately with extra limes/calamansi and chicharon powder on the side.