Pancit Malabon Recipe
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2
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Course
Main Course, Lunch, Others
Pancit Malabon Recipe
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 lb rice noodles thick
- 1/2 lb pork belly boiled and sliced
- 1/2 cup annatto seeds also known as annatto water, diluted in 1/2 cup water
- 3/4 cup shrimp juice
- 3 tablespoons fish sauce patis
- 1/2 teaspoon black pepper ground
- 1 tablespoon garlic minced, fresh
- 1 onion minced, medium-sized
- 1/4 cup pork rinds chicharon, pounded
- 1/2 lb Shrimp shelled, cooked, and halved lengthwise
- 1/4 lb adobong pusit sliced
- 1/2 cup pork rinds chicharon, pounded
- 1 cup Napa cabbage pechay baguio, chopped then blanched
- 1 piece lemon quartered
- 3/4 cup tinapa flakes
- 3 pieces egg sliced, hard boiled
- 1 tablespoon parsley chopped
- 2 tablespoons garlic toasted
Instructions
- Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
- Start making the sauce by sautéing the minced garlic and onion.
- Add chopped boiled pork and cook for 3 minutes.
- Add fish sauce and ground black pepper then stir.
- Pour-in shrimp juice and annatto water and let boil.
- Add pounded pork rinds (chicharon) then stir.
- Simmer for 2 to 3 minutes then turn off heat.
- Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
- Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top.
- Serve with lemon or calamansi and a lot of love. Share and enjoy!
Nutrition Information
Show Details
Serving
2g
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
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