Pancit Palabok

 

INGREDIENTS:

500 grams rice noodles bihon

SAUCE INGREDIENTS:

2 tbsp cooking oil

1/2 lb ground pork

1 tbsp anatto powder

3 cups pork broth

1 piece shrimp bouillon

6 tablespoons all-purpose flour 

2 tbsp fish sauce

1/2 ground black pepper

TOPPING INGREDIENTS:

1 cup pork belly boiled and sliced thinly into small pieces 

4 ouces firm tofu fried and sliced into cubes

1/2 cup tinapa flakes smoked fish

1/2 cup chicharon pounded

2 hard boiled eggs (sliced)

1/2 cup cooked shrimps boiled or steamed 

1/4 cup green onion or scallions finely chopped 

3 tablespoons toasted garlic

2 lemons sliced (or 6 pieces calamansi)

INSTRUCTIONS:

• Soak the rice noodles in water for about 15 minutes. Drain and set aside.
• Cook the sauce by heating a saucepan. Pour-in the cooking oil.
• When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
• Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
• Add the shrimp cube and stir and simmer for 3 minutes
• Add the flour gradually while stirring.
• Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
• Meanwhile, boil enough water in a pot.
• Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
• Remove the strainer from the pot and drain the liquid from the noodles.
• Place the noodles in the serving plate.
• Pour the sauce on top of the noodles then arrange the toppings over the sauce.
• Serve with a slice of lemon or calamansi. Share and enjoy!

Video tutorial: