Loaded Pancit Palabok Recipe
It’s not a Filipino party without pancit. If you go to a birthday party, a family reunion, a noche buena— best believe you’ll find that palabok laid out front and center. Pancit is just the perfect meal to share, plus it’s easy to make for a crowd.
Not to be mistaken with pancit malabon, palabok is made of finer bihon noodles and is distinguished by its sauce made with shrimp broth.
What Makes A Pancit Palabok?
There are so many kinds of pancit in Filipino cuisine. To date, there are at least 30 different types.
It’s a common mistake to interchange palabok, malabon, and luglug. So what makes a pancit palabok? While they look pretty much the same to the eye, there are a few key elements that set it apart:
- It’s made with thin bihon noodles compared to the thicker variety used in pancit malabon.
- Palabok is made with rice noodles, in contrast to the cornstarch noodles in pancit luglug.
- The sauce is made with a flavorful shrimp broth.
- It’s served with the sauce poured on top, not mixed.
How to Make Pancit Palabok
This recipe is not your regular pancit palabok recipe. Ang guess what: we’re making it all from scratch. There’s really a huge difference between buying ready-made sauces and making your own and trust me, it’s worth the effort.
Watch the video below for the step-by-step tutorial, scroll down for the recipe.
MARINADE (Make a day in advance)
- 250g Pork Belly Boneless
- ¼ cup fish sauce
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 2 pieces of lemongrass
- 2 Litres of Chicken Stock
- 4 cloves of garlic, roughly chopped
- 2 scallions, rougly chopped
- 1 leek, roughly chopped
- 1 thumb size of ginger, thinly sliced
- 1/3 cup canola oil
- 15 shrimp heads
- 2 tbsp atsuete seeds
- 1 red onion, diced
- 6 cloves of garlic, minced
- 4 tbsp flaked tinapa
- 2 tbsp crab fat
- 1 tbsp of cornstarch mixed with ¼ cup of water (as needed)
- Broth (as needed)
- Fish sauce to taste
- 15 shrimps
- 3 eggs
- Spring onions
- Fried garlic
- Roasted peanuts
- Prepare the pork marinade a day before by combining fish sauce, brown sugar, soy sauce, lemongrass, garlic, and onions. Submerge pork and place in the fridge overnight.
- Grease a sheet pan and lay out the marinated pork. Cook in the oven at 180C for 30-45 minutes. Flip and place back in the oven. Increase to 250C and cook until crispy. Set aside to cool and chop into bite-sized pieces.
- Bring chicken stock to a boil and add ginger, onion, garlic, leeks, and white scallions.
- Heat up a pan with oil. Once hot, add shrimp heads and garlic. Add anato right before it cooks completely. Cook for another 2-3 minutes. Transfer to a mortar and pestle and grind the shrimp heads. Strain and press down the shrimp heads to extract as much oil as possible.
- Add the shrimp to the chicken stock for 2-3 minutes, remove right before it cooks completely. Transfer to a bowl of ice to stop cooking.
- Strain chicken broth and set aside.
- In a pan, add shrimp oil. Saute garlic and onions for 2-3 minutes. Add tinapa, crab fat, and chicken broth. Simmer for 15-30 minutes. Taste and adjust flavor with fish sauce, crab fat, and brown sugar. Add cornstarch slurry a tablespoon at a time until you reach your desired consistency.
- Boil eggs for 7 minutes until firm. Immediately plunge in an ice bath to stop cooking.
- Cook bihon noodles in boiling water for 3 minutes. Strain place in an ice bath.
- In a bowl, place cooked bihon and top with sauce. Garnish with pork, shrimp, peanuts, eggs, spring onions, calamansi, and chicharron.