Easy Pancit Luglug
User Reviews
3.9
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8 Servings
-
Calories
460 kcal
-
Course
Main Course
-
Cuisine
Filipino
Easy Pancit Luglug
Description
Easy Pancit Luglug involves poaching shrimp briefly to extract flavor and then slicing them, while ground pork is browned with onions, garlic, fish sauce, and atsuete powder to build a flavorful sauce base. A broth made from the reserved shrimp cooking liquid simmers with pork bouillon to enrich depth. The sauce is thickened with a flour slurry, creating a smooth coating for the thick cornstarch noodles.
The atsuete powder imparts a reddish-orange color typical in Filipino cooking, but it can be substituted with steeped annatto seeds. The dish is topped with crushed pork rinds (chicharon) for crunch, sliced hard boiled eggs for richness, chopped green onions, toasted garlic bits, and calamansi halves that add acidity when squeezed. This combination balances textures and flavors within the noodle dish.
Perfectly cooking the eggs is emphasized in the notes to avoid gray rings around the yolk, recommending a method to boil, then let rest off heat before cooling. The dish is traditionally served as a hearty main course showcasing the interplay of seafood, pork, and tangy elements.
Ingredients
- 4 ½ cups water
- ¼ pound Shrimp large, about 8, peeled and deveined
- 1 tablespoon canola oil
- 1 onion small, peeled and chopped
- 2 cloves garlic peeled and minced
- 1 pound ground pork
- 1 tablespoon fish sauce
- 1 tablespoons atsuete powder
- 1 cube shrimp bouillon or pork bouillon
- ¼ cup flour
- salt to taste
- 16 ounces cornstarch noodles thick
- 1 cup pork rinds crushed, aka chicharon
- 2 egg hard boiled, peeled and sliced
- garlic toasted bits
- green onions chopped
- calamansi cut into halves
Instructions
- In a saucepan over medium heat, bring 4 cups of the water to a boil. Using a fine-mesh sieve, plunge shrimp into the hot water and cook for about 1 to 2 minutes.
- Remove and allow to cool to touch. Slice lengthwise into halves. Reserve liquid.
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground pork. Cook, breaking apart with the back of a spoon until lightly browned. Drain excess fat except for about 1 tablespoon.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add atsuete powder and stir until ground pork is evenly colored.
- Add reserved liquid and bring to a boil. Lower heat, cover, and simmer for about 6 to10 minutes or until meat is tender and cooked through.
- Add shrimp or pork bouillion and stir until dissolved.
- In a small bowl, combine the remaining ½ cup water and flour. Stir until well blended and smooth with no lumps.
- Gently add to the pot, whisking vigorously to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste.
- Meanwhile, in a large pot over medium heat, bring about 4 quarts of water to a boil. Add noodles and cook according to package directions until tender but firm. Drain well.
- In a large bowl, combine cooked noodles, meat sauce, and ½ cup of the crushed chicharon. Gently toss to evenly distribute.
- Transfer to a serving platter. Garnish with the remaining ½ cup crushed chicharon, sliced boiled eggs, toasted garlic, and green onions. Serve hot with calamansi.
Notes
- Atsuete powder provides color; annatto seed-infused water is a good substitute.
- Poach shrimp first to use the flavorful liquid as broth base.
- For perfect hard-boiled eggs without a gray ring, boil water fully then turn off heat and let eggs sit covered for 10-12 minutes before cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 162mg | 54% |
| Sodium | 739mg | 31% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
You'll Also Love
