Servings
Font
Back
3.9 from 105 votes

Easy Pancit Luglug

Easy Pancit Luglug with thick noodles, flavorful gravy, ground pork, shrimp, chicharon, and eggs. It's hearty, tasty and a classic Filipino favorite!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 Servings
Calories: 460 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 4 ½ cups water
  • ¼ pound (about 8) large shrimps, peeled and deveined
  • 1 tablespoon canola oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 tablespoons atsuete powder
  • 1 cube shrimp (or pork) bouillon
  • ¼ cup flour
  • salt to taste
  • 16 ounces thick cornstarch noodles
  • 1 cup crushed pork rinds (chicharon)
  • 2 hard boiled eggs, peeled and sliced
  • toasted garlic bits
  • green onions, chopped
  • calamansi, cut into halves

Instructions

    Cup of Yum
  1. 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.
  2. Remove and allow to cool to touch. Slice lengthwise into halves. Reserve liquid.
  3. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened. 
  4. Add ground pork. Cook, breaking apart with the back of a spoon until lightly browned. Drain excess fat except for about 1 tablespoon.
  5. Add fish sauce and cook for about 1 to 2 minutes.
  6. Add atsuete powder and stir until ground pork is evenly colored.
  7. 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.
  8. Add shrimp or pork bouillion and stir until dissolved.
  9. In a small bowl, combine the remaining ½ cup water and flour. Stir until well blended and smooth with no lumps.
  10. 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.
  11. 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.
  12. In a large bowl, combine cooked noodles, meat sauce, and ½ cup of the crushed chicharon. Gently toss to evenly distribute.
  13. 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

  • Annatto (atsuete) powder is for color. To substitute annatto seeds, steep them in hot water or briefly panfry in hot oil until the desired depth of color is achieved and use the infused water or oil. Although both methods will work, I recommend extracting in water vs. oil to trim down the fat.
  • I use shrimp bouillon for extra flavor, but you can also make homemade shrimp stock using shrimp heads and peels. I suggest poaching the shrimps first before making the sauce so you can use the liquid.
  • Eggs are an important part of this noodle dish, and nothing ruins a good hardboiled egg, in my opinion, than a gray ring around the yolk. For perfectly cooked and easy-peel eggs, place them in a saucepan and cool to cover by one inch. Bring the water to a full boil over medium heat, turn off the heat, cover,  and let the eggs sit for about 10 to 12 minutes. Drain under cold running water to cool completely and to stop from cooking further.

Nutrition Information

Calories 460kcal (23%) Carbohydrates 52g (17%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 162mg (54%) Sodium 739mg (31%) Potassium 244mg (7%) Fiber 1g (4%) Vitamin A 65IU (1%) Vitamin C 2.8mg (3%) Calcium 74mg (7%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 460

% 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.