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Ingredients
- Serves 4 people
8 pcs shrimps (peeled, deveined, tail on)
300 g rice noodles
300 g ground pork
1 whole red onion (minced)
8 cloves garlic (minced)
2 tsp fish sauce
256 g pork stock
5 tbsp flour
1 tsp annatto powder (atsuete)
30 ml vegetable oil
1.2 L water
garnish:
30 g crushed chicharrones (fried pork rinds)
3 whole eggs (boiled)
2 stalks scallions (chopped)
5 pcs calamansi
Pancit Palabok
Pancit Palabok is a noodle dish of Chinese origin that’s usually served during birthday celebrations due to the noodles’ significance to having a long life. A plate of rice noodles is doused in a delicious shrimp sauce before being topped off with a myriad of ingredients such as shrimp, pork, boiled eggs and crushed Chicharrones. No Chicharon? No problem. You can use Kropek (Prawn Crackers) instead. This is definitely an easy and hearty dish to assemble at any time of the day.
- Medium
- 45 min
- 30 min
- 15 min
- 2 steps
- 15 Ingredients
- Medium
- 2 steps
- 15 Ingredients
- 45 min
- 30 min
- 15 min
Instructions
-
Cook the sauce
- Heat oil on medium heat with a deep pot, sauté the onions and garlic until aromatic and translucent.
- Add in 300g ground pork and cook until it changes color, about 5 to 7 minutes.
- Pour 256g pork stock and 1tsp Annatto powder and bring it to a boil.
- Add the shrimps, stir and simmer for 3 minutes.
- Next, add 5tbsp flour gradually while stirring until the sauce thickens.
- Season with 2tsp fish sauce and set it aside in a bowl.
-
Cook the noodles
- Pour enough water into a pot and bring it to a boil.
- Once water starts to boil, add the rice noodles in and cook according to package instructions.
- Drain and rinse with cold water to stop the noodles from getting overcooked.
Plate and Serve!
Place the cooked rice noodles on a serving plate, and drizzle it with the sauce. Top the dish off with crushed Chicharrones and calamansi before serving.
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Ingredients
- Serves 4 people
-
8 pcs shrimps (peeled, deveined, tail on)
-
300 g rice noodles
-
300 g ground pork
-
1 whole red onion (minced)
-
8 cloves garlic (minced)
-
2 tsp fish sauce
-
256 g pork stock
-
5 tbsp flour
-
1 tsp annatto powder (atsuete)
-
30 ml vegetable oil
-
1.2 L water
-
garnish:
30 g crushed chicharrones (fried pork rinds)
-
3 whole eggs (boiled)
-
2 stalks scallions (chopped)
-
5 pcs calamansi
Nutrition
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