Description
Pancit Palabok is a traditional Filipino noodle dish featuring delicate rice noodles topped with a savory shrimp and pork sauce, garnished with cooked shrimp, hard-boiled eggs, crushed chicharrón, green onions, and fried garlic. This flavorful, colorful dish is a staple at celebrations and perfect for satisfying family meals.
Ingredients
Scale
For the Sauce:
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup ground pork
- 2 tablespoons fish sauce
- 2 cups shrimp stock or water
- 1 tablespoon annatto powder (for color)
- ½ cup cornstarch mixed with ½ cup water (slurry)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Noodles and Toppings:
- 12 oz rice noodles (bihon)
- 1 cup cooked shrimp, peeled and deveined
- 2 hard-boiled eggs, sliced
- ½ cup crushed chicharrón (pork rinds)
- 2 tablespoons green onions, chopped
- 2 tablespoons fried garlic bits
- 1 small lemon or calamansi, cut into wedges
- Optional: smoked fish flakes (tinapa), tofu cubes (fried), or squid
Instructions
- Prepare the Noodles: Soak the rice noodles in warm water for 10–15 minutes to soften them. Then, cook the noodles in boiling water for 2–3 minutes or until tender. Drain well and set aside.
- Cook the Sauce Base: Heat cooking oil in a large pan over medium heat. Sauté the minced garlic and chopped onion until softened and fragrant.
- Brown the Ground Pork: Add the ground pork to the pan and cook until browned, breaking it up as it cooks. Stir in the fish sauce for seasoning.
- Add the Shrimp Stock and Annatto: Pour in the shrimp stock and bring the mixture to a simmer. Stir in the annatto powder to achieve the distinctive orange color.
- Thicken the Sauce: Slowly add the cornstarch slurry to the pan, stirring constantly until the sauce thickens to a smooth consistency. Season with salt and ground black pepper to taste.
- Assemble the Dish: Arrange the cooked noodles on a large platter or individual plates. Generously ladle the thickened sauce over the noodles.
- Add Toppings: Top the noodles and sauce with cooked shrimp, sliced hard-boiled eggs, crushed chicharrón, chopped green onions, and fried garlic bits.
- Serve: Serve with lemon or calamansi wedges on the side for a fresh, zesty finish.
Notes
- For authentic flavor, make your own shrimp stock by boiling shrimp heads and shells.
- Customize toppings based on preference—try adding smoked fish flakes, tofu cubes, or squid for variety.
- If avoiding pork, omit ground pork and chicharrón for a pescatarian version.
- Ensure noodles are drained well to prevent sogginess.
