pancit palabok

Pancit Palabok is a Filipino rice noodle dish with a rich pork and shrimp sauce, similar to a ragu. Also known as Pancit Luglug or Pancit Malabon. Garnished with smoked fish, eggs, and crumbled chicharron, it's a classic dish that can be made with this simple palabok recipe!

Pancit Palabok (Filipino Rice Noodles with Pork and Shrimp Sauce)

seafood stock

16/20 shrimp

olive oil

shallot

garlic

pork

cooking wine

achuete paste

water

cornstarch

fish sauce (plus more to taste)

black pepper

rice noodles

eggs

tinapa flakes trout

chicharron ((pork rind))

onions

Lemon wedges

Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through, about 3-4 minutes. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer for another 10 minutes. Strain the broth and set aside.

NOTE: If you are pinched for time, skip boiling the shrimp shells substitute with shrimp bouillon dissolved in 1 1/2 cups water. If your shrimp are peeled and deveined, then use the stock as it is!

Combine the achuete paste and hot water, and set aside. Combine cornstarch with cold water and set aside.

In a large skillet, heat oil over medium-low heat. Sauté the onion and garlic, cooking until the onion is transparent. Add the pork, and cook for about 5 minutes, or until fully cooked. Stir in cooking wine.

Add the shrimp/seafood sauce, achuete liquid, cornstarch slurry, fish sauce and black pepper, and cook, for another five minutes stirring frequently, or until the sauce has thickened. Set aside.

Make the Palabok Sauce

Meanwhile, make the noodles. In a separate deep-sided skillet, bring 4 cups of water to a boil over high heat. Add the noodles and cook for about 3 minutes, or cooked according to package directions. Drain the noodles and place in a serving dish.

For the Palabok Noodles

Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.

Assemble the Palabok

This is a delicious and traditional pancit palabok recipe. It&#039;s a Filipino dish of pork, shrimp, a savory seafood and pork meat sauce, with lots of toppings, and of course on a bed of long noodles for a long life!

Pancit Palabok (Filipino Rice Noodles w/ Pork & Shrimp)

premade chicharon

scallions

limes (or calamansi)

garlic (sliced thinly)

tinapa (or smoke fish flakes)

shrimp

2 c seafood stock (or 1 shrimp bouillon and 2 c water)

tbsp annatto powder

tbsp garlic (10 cloves) (minced)

c onions (1 medium onion) (chopped)

tbsp fish sauce

salt

¼ tsp pepper

tbsp filtered water

oz bihon style rice noodles (½ pack) (preferred brand Pamana)

c filtered water

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

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.

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

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.

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.

Toppings

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

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

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.

Shrimp

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

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.

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

Add the seafood stock and stir again.

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.

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.

Remove the pan from the heat and set aside.

Sauce

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).

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.

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.

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

Noodles

Pancit Palabok is a hearty Filipino noodle dish that is flavorful and saucy! This recipe is made easy by using simpler ingredients without sacrificing the flavors at all!

Easy Pancit Palabok Recipe

garlic (- minced)

onion (- chopped)

fish sauce

annatto powder ((food color can be used, but lesser) see Note 1)

water (-including shrimp stock)

shrimp bouillon cube ((pork cube if shrimp is not available))

flour

ground pepper

shrimps stock

chicharon ((pork rind) - crushed)

smoked fish (tinapa) ((if available))

Soak the rice noodles in water for 15 minutes. Meanwhile, boil enough water in a pot. Once the noodles are done soaking, drain them from the cold water and then submerge in boiling water for a few minutes just until they are cooked but still firm, about 3-5 minutes. Once cooked, drain the water and transfer to a container or large bowl and set aside.

In a saucepan over medium heat, saute garlic and onion in oil until tender. Add the ground pork and fish sauce and cook for 5-10 minutes or until all bits are cooked. Stir often to get rid of big lumps.

Dilute the annatto powder in the 4 cups of water and add this to the pork. Add the shrimp bouillon and let simmer for some minutes until it starts to boil.

In a small bowl combine flour and 1 cup of water to make a slurry. Add this to the pot and stir until the sauce becomes thick. Season with ground pepper and then turn off the heat.

Pour three-quarters of the sauce into the noodles and mix until all noodles are covered with sauce. Transfer the noodles to a serving dish. Pour remaining sauce on top. Arrange toppings on top, finishing with the crushed chicharon and spring onions. Place the calamansi or lemon wedges on the sides or in another smaller bowl for squeezing. Serve while warm.

https://www.youtube.com/watch?v=47ZpVm9WEgw

This recipe of Pancit Palabok is a really simple one requiring the most simple ingredient from the yellow thick sauce and basic toppings but still delicious.

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INGREDIENTS
▢1 pound rice noodles

PALABOK SAUCE
▢3 tablespoons oil
▢2-3 gloves garlic - - minced
▢1 medium onion - - chopped
▢10.5 ounces ground pork
▢3 tablespoons fish sauce
▢4 cups water
▢1/2 cup flour - - dissolved in 1 cup water
▢1 shrimp bouillon cube - (pork cube if shrimp is not available)
▢1 teaspoon ground pepper
▢1 1/2 tablespoons annatto powder - (food color can be used, but lesser) see Note 1

TOPPINGS
▢4 hard boiled eggs - - cut into slices
▢1 cup shrimps - - boiled or steamed
▢1 cup chicharon - (pork rind) - crushed
▢1/4 cup spring onions - chopped
▢1/2 cup smoked fish (tinapa) - (if available)
▢2 lemons - - cut into wedges

RECIPE NOTES
Note 1. Different brands of annatto powder can have varying effects. Some can have stronger coloring effects even with just a tablespoon. Start with a small amount first and add more as needed.

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