Lunch · 60 min · filipino

Pancit Palabok

✓ USDA-verified nutrition data

Ingredients

• 8 oz Rice noodles
• 1 lb Shrimp
• 1/2 lb Ground pork
• 1/2 cup Tinapa flakes
• 3 Hard-boiled eggs
• 1 cup Chicharron
• 4 Green onions
• 6 cloves Garlic
• 3 tbsp Annatto oil
• 2 tbsp Fish sauce
• 4 Calamansi

Steps

1. Simmer the shrimp shells (reserve the meat) in 4 cups water, 15 minutes, for a quick, briny stock; strain.
2. Brown half the garlic to crisp chips; set aside. Sauté the pork in the annatto oil with the remaining garlic, 6 minutes.
3. Pour in 3 cups of the shrimp stock; whisk in 3 tablespoons of flour and simmer 8 minutes into a smooth, orange gravy. Season with fish sauce.
4. Cook the rice noodles in boiling water, 4 minutes; drain.
5. Assemble in wide bowls: noodles first, then ladle the hot palabok sauce over.
6. Crown each bowl with shrimp, sliced eggs, tinapa flakes, crushed chicharron, garlic chips, and green onions.
7. Serve with calamansi. The magic is the contrast: silky sauce, crunchy toppings, briny-smoky depth in every forkful.

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