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Pancit Malabon Recipe

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 2
Course: Main Course , Lunch , Others

Ingredients

  • 1 lb thick rice noodles
  • 1/2 lb pork belly boiled and sliced
  • 1/2 cup annatto seeds diluted in 1/2 cup water also known as annatto water
  • 3/4 cup shrimp juice
  • 3 tablespoons fish sauce patis
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh garlic minced
  • 1 medium-sized onion minced
  • 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 hard boiled eggs sliced
  • 1 tablespoon parsley chopped
  • 2 tablespoons toasted garlic

Instructions

    Cup of Yum
  1. 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.
  2. Start making the sauce by sautéing the minced garlic and onion.
  3. Add chopped boiled pork and cook for 3 minutes.
  4. Add fish sauce and ground black pepper then stir.
  5. Pour-in shrimp juice and annatto water and let boil.
  6. Add pounded pork rinds (chicharon) then stir.
  7. Simmer for 2 to 3 minutes then turn off heat.
  8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
  9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top.
  10. Serve with lemon or calamansi and a lot of love. Share and enjoy!

Nutrition Information

Serving 2g

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories

% Daily Value*

Serving 2g

* Percent Daily Values are based on a 2,000 calorie diet.