Description
Pancit Palabok is a classic Filipino noodle dish featuring rice noodles topped with a savory shrimp and pork sauce, garnished with crunchy chicharrón, sliced hard-boiled eggs, green onions, fried garlic, and smoky tinapa flakes. This vibrant and flavorful dish is perfect for family meals and celebrations, offering a delightful combination of textures and tastes.
Ingredients
Scale
Main Ingredients
- 8 ounces rice noodles (bihon)
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1/2 pound ground pork
- 1/2 cup shrimp, peeled and deveined
- 1/2 teaspoon annatto powder
- 2 tablespoons fish sauce
- 2 cups pork or shrimp broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
Garnishes
- 1/2 cup crushed chicharrón (pork rinds)
- 2 hard-boiled eggs, sliced
- 1/4 cup green onions, chopped
- 1/4 cup fried garlic
- 1/4 cup smoked fish flakes (tinapa)
- Calamansi or lemon wedges for serving
Instructions
- Soften the noodles: Soak the rice noodles in warm water for 10 to 15 minutes until softened, then drain and set aside.
- Sauté aromatics: Heat cooking oil in a skillet over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
- Cook pork and shrimp: Add ground pork to the skillet and cook until browned. Stir in shrimp and cook until the shrimp turns pink.
- Add seasoning and broth: Mix in the annatto powder and fish sauce, then pour in the pork or shrimp broth. Bring the mixture to a boil.
- Thicken the sauce: Reduce the heat to low, stir in the cornstarch slurry, and simmer until the sauce thickens to a smooth consistency. Season with salt and pepper to taste.
- Blanch noodles: In a separate pot, bring water to a boil and blanch the soaked noodles for 1 to 2 minutes until tender. Drain well.
- Assemble the dish: Arrange the noodles on a serving platter, pour the sauce with meat and shrimp evenly over the noodles.
- Garnish and serve: Top with crushed chicharrón, sliced hard-boiled eggs, chopped green onions, fried garlic, and tinapa flakes. Serve with calamansi or lemon wedges on the side for added zest.
Notes
- Annatto powder provides the signature orange color and a mild earthy flavor essential to the sauce.
- Tinapa flakes are smoked fish flakes commonly found in Filipino or Asian grocery stores and add a smoky depth to the dish; they can be substituted or omitted if unavailable.
- Use pork or shrimp broth for a richer flavor in the sauce.
- Adjust fish sauce and salt to taste depending on broth saltiness.
- Ensure noodles are not over-soaked or overcooked to maintain a firm yet tender texture.
