Easy Pancit Palabok Recipe
User Reviews
4.9
Easy Pancit Palabok Recipe
Description
This Pancit Palabok recipe utilizes soaked and briefly cooked rice noodles served with a thick, flavorful sauce crafted from sautéed ground pork, garlic, and onion. Fish sauce adds umami, while annatto powder imparts a vibrant orange hue. A shrimp bouillon cube enriches the broth, and a flour slurry thickens the sauce to a smooth consistency that clings to the noodles.
Toppings include sliced hard-boiled eggs, cooked shrimp, and crushed chicharon (pork rind) for crunch. Chopped spring onions add freshness, while smoked fish (tinapa) optionally contributes a smoky depth. Calamansi halves or lemon provide a tangy contrast to the rich sauce.
The recipe notes highlight that annatto powder intensity varies by brand, recommending starting with a smaller amount and adjusting for desired color and flavor. The interplay of savory pork, seafood notes, and textural toppings makes this dish a hearty and layered Filipino noodle plate suitable for main meals or celebrations.
Ingredients
- 500 grams rice noodles
PALABOK SAUCE
- 3 tablespoons neutral cooking oil generic cooking oil
- 2-3 gloves garlic - minced
- 1 medium onion - chopped
- 300 grams ground pork
- 3 tablespoons fish sauce
- 1 ½ tablespoons annatto powder (food color can be used, but lesser) see Note 1
- 4 cups water -including shrimp stock
- 1 piece shrimp bouillon cube (pork cube if shrimp is not available)
- ½ cup flour
- 1 cup water
- 1 teaspoon black pepper ground
TOPPINGS
- 4 egg cut into slices, hard boiled
- 1 cup Shrimp boiled or steamed (reserve stock for the sauce
- 1 cup chicharon (pork rind) - crushed
- ¼ cup spring onions chopped
- ½ cup smoked fish if available, tinapa
- 8-10 pieces calamansi - cut into halves (or lemon)
Instructions
- Soak the rice noodles in water for 15 minutes. Meanwhile, boil enough water in a pot. Once the noodles are done soaking, drain them from the cold water and then submerge in boiling water for a few minutes just until they are cooked but still firm, about 3-5 minutes. Once cooked, drain the water and transfer to a container or large bowl and set aside.
- In a saucepan over medium heat, saute garlic and onion in oil until tender. Add the ground pork and fish sauce and cook for 5-10 minutes or until all bits are cooked. Stir often to get rid of big lumps.
- Dilute the annatto powder in the 4 cups of water and add this to the pork. Add the shrimp bouillon and let simmer for some minutes until it starts to boil.
- In a small bowl combine flour and 1 cup of water to make a slurry. Add this to the pot and stir until the sauce becomes thick. Season with ground pepper and then turn off the heat.
- Pour three-quarters of the sauce into the noodles and mix until all noodles are covered with sauce. Transfer the noodles to a serving dish. Pour remaining sauce on top. Arrange toppings on top, finishing with the crushed chicharon and spring onions. Place the calamansi or lemon wedges on the sides or in another smaller bowl for squeezing. Serve while warm.
Notes
- Annatto powder strength varies; start with less and adjust to achieve preferred color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 817mg | 34% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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