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.

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
BROTH
  • 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
SHRIMP OIL
  • 1/3 cup canola oil
  • 15 shrimp heads
  • 2 tbsp atsuete seeds
SAUCE
  • 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
PROTEINS
  • 15 shrimps
  • 3 eggs
TOPPINGS
  • Spring onions
  • Fried garlic
  • Roasted peanuts
  • Chicharron

 

  1. 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.
  2. 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.
  3. Bring chicken stock to a boil and add ginger, onion, garlic, leeks, and white scallions.
  4. 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.
  5. 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.
  6. Strain chicken broth and set aside.
  7. 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.
  8. Boil eggs for 7 minutes until firm. Immediately plunge in an ice bath to stop cooking.
  9. Cook bihon noodles in boiling water for 3 minutes. Strain place in an ice bath.
  10. In a bowl, place cooked bihon and top with sauce. Garnish with pork, shrimp, peanuts, eggs, spring onions, calamansi, and chicharron.

 

 

 

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Erwan Heussaff
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