Pancit Palabok ​

INGREDIENTS:
  • 1 pack Rice sticks (Bihon noodles)
​
For the Sauce:
  • 1/2 to 3/4 lb ground pork 
  • 3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete
  • 1 piece shrimp cube
  • 4 tbsp of cornstarch dissolved in 1/4 cup pork broth
  • 1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
  • 3 cloves garlic 
  • 1 small onion chopped
  • 3 tbsp fish sauce
  • 2 tbsp cooking oil
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​For the Toppings:
  • cooked shrimps (shelled)
  • smoked fish (Tinapa) flakes
  • pork chicharon (grounded)
  • hard boiled eggs 
  • fried minced garlic
  • spring onions
  • lemon or calamansi extract
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HOW TO COOK PALABOK
Sauce:
  • Heat cooking oil in a saucepan and saute' garlic and onion.
  • Add the ground pork and cook for 5 minutes or until the pork turns brown.
  • Add the pork broth (3 cups) and the dissolved annato (atsuete) Let it boil.
  • Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
  • Cook until sauce becomes thick.  Set aside.

Rice Sticks / Bihon Noodles
  • Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are cooked. 
  • Drain the noodles and transfer to a serving plate.
  • Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi.
  • Serve and enjoy!

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