Pancit Malabon
A Filipino dish that consists of shrimp, pork rinds, and hardboiled egg mixed in an orange colored sauce
Ingredients
- 1 lb thick rice noodles
- 1/2 lb pork belly boiled and sliced
- 1/2 cup annatto seeds diluted in 1/2 cup water also known as annatto water
- 3/4 cup shrimp juice
- 3 tablespoons fish sauce patis
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh garlic minced
- 1 medium-sized onion minced
- 1/4 cup pork rinds chicharon pounded
- 1/2 lb shrimp shelled cooked, and halved lengthwise
- 1/4 lb adobong pusit sliced
- 1/2 cup pork rinds chicharon pounded
- 1 cup napa cabbage pechay baguio chopped then blanched
- 1 piece lemon quartered
- 3/4 cup tinapa flakes
- 3 pieces hard boiled eggs sliced
- 1 tablespoon parsley chopped
- 2 tablespoons toasted garlic
Instructions
Process for the Sauce
- Sauté the minced garlic and onion.
- Add chopped boiled pork and cook for 3 minutes before adding in fish sauce and ground black pepper.
- Stir the mixture well then add shrimp juice and annatto water.
- Let the mixture boil before adding the pounded pork rinds (chicharon) then stir.
- Once mixed, let the sauce simmer for 2 to 3 minutes then turn off heat.
Preparing the Noodles
- If you are using package noodles, follow the instructions on how to prepare and cook them. For traditional noodles, an overnight soaking is needed before cooking.
- In a large bowl, mix the cooked noodles and sauce.
- Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top. You can serve the calamansi and lemon on top or on the side if you prefer.