Name: Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce) Recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: For the Pork Belly:; 1/4 cup (60ml) plus 2 to 3 tablespoons (30 to 45ml) fish sauce, divided; 2 tablespoons sugar; 1 tablespoon freshly ground black pepper, plus more as needed; One 13.5-ounce (398ml) can coconut milk; 1/2 cup water (120ml); 1 pound (450g) skin-on, boneless pork belly; For the Stock and Sauce:; 1 head garlic, peeled and minced, plus 4 medium garlic cloves, crushed, divided; 2 scallions, green tops thinly sliced crosswise for garnish and white parts reserved for stock; One 1-inch piece peeled fresh ginger, bruised with the spine of a knife; 1 red onion, finely diced, trimmings reserved for stock; 2 (about 12 ounces; 340g) skinless chicken thighs; 1 pound (450g) large shrimp, preferably head-on; 1/4 cup (60ml) plus 1 tablespoon (15ml) canola or other neutral oil, divided; 3 1/2 teaspoons annatto powder; One 8-ounce bottle Filipino crab paste; 1/2 cup (3 ounces) galunggong or tinapa (Filipino smoked fish), flaked and any large bones discarded; 3 tablespoons cornstarch mixed with 3 tablespoons cold water to make a lump-free slurry; Kosher salt; To Serve:; One 16-ounce pack (or two 8-ounce packs) thick rice or cornstarch noodle sticks; 4 hard-boiled eggs , cut into wedges, for garnish; 4 calamansi or 2 lemons, cut into wedges (see note); Fried garlic, for garnish; 1 cup crushed pork cracklings (chicharron)

Ingredients

(Servings: 6)

1/4 cup (60ml) plus 2 to 3 tablespoons (30 to 45ml) fish sauce, divided

2 tablespoons sugar

1 tablespoon freshly ground black pepper, plus more as needed

One 13.5-ounce (398ml) can coconut milk

1/2 cup water (120ml)

1 pound (450g) skin-on, boneless pork belly

1 head garlic, peeled and minced, plus 4 medium garlic cloves, crushed, divided

2 scallions, green tops thinly sliced crosswise for garnish and white parts reserved for stock

One 1-inch piece peeled fresh ginger, bruised with the spine of a knife

1 red onion, finely diced, trimmings reserved for stock

2 (about 12 ounces; 340g) skinless chicken thighs

1 pound (450g) large shrimp, preferably head-on

1/4 cup (60ml) plus 1 tablespoon (15ml) canola or other neutral oil, divided

3 1/2 teaspoons annatto powder

One 8-ounce bottle Filipino crab paste

1/2 cup (3 ounces) galunggong or tinapa (Filipino smoked fish), flaked and any large bones discarded

3 tablespoons cornstarch mixed with 3 tablespoons cold water to make a lump-free slurry

Kosher salt

One 16-ounce pack (or two 8-ounce packs) thick rice or cornstarch noodle sticks

4 hard-boiled eggs , cut into wedges, for garnish

4 calamansi or 2 lemons, cut into wedges (see note)

Fried garlic, for garnish

1 cup crushed pork cracklings (chicharron)

Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce) Recipe

Ingredients

For The Pork Belly

For The Stock And Sauce

To Serve

Steps

Nutrition Facts

Comments

Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce) Recipe

Ingredients

For The Pork Belly

For The Stock And Sauce

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts