Prep. Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 3 servings
- 1 lb thick rice noodles
- ½ lb pork belly, boiled and sliced
- ½ cup annatto seeds diluted in ½ cup water (also known as annatto water)
- ¾ cup shrimp juice
- 3 tablespoons fish sauce(patis)
- ½ teaspoon ground black pepper
- 1 tablespoon fresh garlic, minced
- 1 medium-sized onion, minced
- ¼ cup chicharon (pounded)
- ½ lb shrimp, shelled, cooked, and halved lengthwise
- ¼ lb adobong pusit, sliced
- ½ cup chicharon (pounded)
- 1 cup napa cabbage (pechay baguio), chopped then blanched
- 1 piece lemon, quartered
- ¾ cup tinapa flakes
- 3 pieces hard boiled eggs, sliced
- 1 tablespoon parsley, chopped
- 2 tablespoons toasted garlic
- 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.
- Start making the sauce by sautéing the minced garlic and onion.
- Add chopped boiled pork and cook for 3 minutes.
- Add fish sauce and ground black pepper then stir.
- Pour-in shrimp juice and annatto water and let boil.
- Add pounded pork rinds (chicharon) then stir.
- Simmer for 2 to 3 minutes then turn off heat.
- Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
- Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top.
- Serve with lemon or calamansi and a lot of love. Share and enjoy!
Photo by: Risa