Pancit Palabok
User Reviews
4.2
100 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6 Servings
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Calories
440 kcal
-
Course
Main Course, Snacks
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Cuisine
Filipino
Pancit Palabok
Report
Pancit Palabok is a Filipino noodle dish featuring thin rice noodles topped with a savory shrimp-based sauce, crisp pork belly, fried tofu, smoky tinapa flakes, shrimp, and hardboiled eggs. The texture is a mix of silky noodles, crunchy toppings, and fresh garnishes like crushed pork cracklings and green onions. The annatto-infused sauce provides a vibrant color and a rich seafood flavor enhanced by shrimp bouillon and spices.
Description
The recipe prepares toppings by cooking peeled shrimp briefly in boiling water to preserve their delicate texture. Pork belly is cooked until browned and crisp, while firm tofu is deep-fried to golden cubes, adding varied textures. Tinapa flakes are toasted lightly to bring out smoky flavors. Hardboiled eggs are quartered to add richness and creaminess among the toppings.
The sauce is made by simmering shrimp heads in water to extract flavor, then combined with annatto seed oil, flour, shrimp bouillon, salt, and pepper for a thick, flavorful base with an orange-red color. This sauce is poured over cornstarch or rice stick noodles after preparing the noodles.
Final garnishes include crushed pork cracklings, green onions, and calamansi or lemon wedges for a fresh tang. Pancit Palabok combines diverse textures and savory, smoky, and slightly tangy notes typical of this noodle specialty, making it ideal as a main dish or festive offering.
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Ingredients
For the Toppings
- ½ pound Shrimp
- canola oil
- ½ pound pork belly diced
- 8 ounces tofu firm
- ½ cup tinapa flakes
- 1 head garlic peeled and minced
- 1 cup pork cracklings chicharon, crushed
- 4 egg hardboiled, peeled and quartered
- ¼ cup green onions chopped
- calamansi or lemon, cut into wedges
For the sauce
- shrimp heads ( reserved from peeling the shrimp)
- 5 cups water
- ¼ cup canola oil
- 2 tablespoons annatto seeds
- ⅓ cup flour
- 2 pieces shrimp bouillon
- salt to taste
- black pepper to taste
For the noodles
- 1 package cornstarch or rice stick noodles, 8 ounces
Instructions
For the Toppings
- Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.
- In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.
- Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into ¼-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.
- In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
- In a small pan over low heat, heat about ¼ cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.
For the Sauce
- With a knife, coarsely chop reserved shrimp heads.
- In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.
- In a saucepot over medium heat, heat ¼ cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.
- Add flour to the annatto oil and cook, stirring constantly, for about 1 minute or until smooth.
- Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.
- Add shrimp bouillon and stir until dissolved.
- Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.
For the noodles
- In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.
- In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.
To serve
- Place noodles onto serving plates. Spoon sauce over noodles.
- Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
8g
(3%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.04g
(2%)
Cholesterol
166mg
(55%)
Sodium
242mg
(10%)
Potassium
210mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
221IU
(4%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 166mg | 55% |
| Sodium | 242mg | 10% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
100 reviews
Good
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