Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Pancit Palabok
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- Level: Intermediate
- Total: 3 hr
- Active: 1 hr 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 554
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 38 g
- Cholesterol
- 260 mg
- Sodium
- 974 mg
This beloved Filipino dish features noodles bathed in a rich pork and shrimp sauce and finished with a variety of colorful toppings. While sticking closely to most traditions of the dish, our version has a few tweaks. Instead of the usual rice vermicelli noodles, mung bean threads bring a delicate springiness that the sauce without turning soggy for satisfying chew and lightness in every bite. The rich annatto-hued gravy built from shrimp shells, pork and aromatics blends beautifully with the noodles for savory depth. For toppings, the classic hard-boiled eggs and crispy pork rinds are joined by smoked trout or bonito flakes, a replacement for the more traditional tinapa flakes that can be difficult to find outside the Philippines. The result is a vibrant dish that’s both nostalgic and practical — ideal for everyday cooking, festive gatherings or introducing Filipino comfort food to a new audience.
- Level: Intermediate
- Total: 3 hr
- Active: 1 hr 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 554
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 38 g
- Cholesterol
- 260 mg
- Sodium
- 974 mg
Ingredients
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Directions
- Combine the oil and annatto seeds in a small skillet and make sure the seeds are completely submerged in oil. Place over medium heat until the oil just bubbles around the seeds; adjust the heat and allow to sizzle for 2 minutes. Remove from the heat and cool to room temperature. Strain the oil into a bowl and set aside. Discard the seeds.
- Peel and devein the shrimp, reserving the tails, shells and heads. Place the peeled shrimp in a bowl and mix with the baking soda. Refrigerate for 30 minutes, then rinse several times and allow to drain in a colander.
- Place the bean thread noodles in a large bowl, cover with warm tap water and soak until softened and pliable, about 20 minutes. Place in a colander set over a bowl and allow them to drain.
- Place 1/4 cup of the reserved annatto oil in a large wide pot and heat over medium heat. Add the shrimp peelings. Cook, stirring occasionally, until they begin to turn a rusty orange color, about 10 minutes. Mash the shells with a potato masher or wooden spoon to extract flavor and continue to cook until most moisture has evaporated and the shells begin to caramelize, about 5 minutes, scraping up any bits that stick in the pot. Add the tomato paste and continue to cook, stirring, for about 2 minutes. Add the broth, ginger, scallion whites, bay leaf and 2 tablespoons of the fish sauce. Continue to scrape the bottom of the pan and bring to a boil, then reduce the heat to low and simmer for 45 minutes. Strain the mixture into a large saucepan and place the stock on a back burner and allow to simmer over low heat.
- Preheat a wok or large sauté pan over medium-high heat. When hot, add 3 tablespoons annatto oil and the ground pork and cook, stirring, until browned and caramelized. Transfer the pork to a tray or plate and set aside. To the same pan, add 2 tablespoons annatto oil, the onion and garlic and cook over medium heat, stirring, until the onion is translucent and softened, about 3 minutes. Return the ground pork to the pan. Add the remaining 2 tablespoons fish sauce and stir until the fish sauce evaporates, about 3 minutes. Add the vinegar and cook until the vinegar evaporates, about 3 minutes longer. Remove from the heat and set aside.
- Season the shrimp with salt and pepper and poach in the heated stock until cooked through, 4 to 5 minutes. Remove and set aside. Add the noodles to the stock and cook until softened, about 5 minutes. Strain the noodles through a large strainer or colander and transfer the stock to the wok with the pork.
- Place the drained noodles on a large platter, spreading to cover the surface of the platter evenly.
- Return the wok to medium-high heat and bring to a boil. Place the cornstarch in a small bowl, add 1/4 cup warm tap water and mix. Add half the cornstarch slurry to the stock and pork in the wok and stir; the consistency should resemble a thick gravy. If it’s still too loose, add more slurry a tablespoon at a time until thickened. Add the juice of half a lemon. Taste for seasoning and add fish sauce if more salt is needed. Remove from the heat.
- Spoon the pork sauce over the noodles. Garnish with shrimp, eggs, smoked trout, sliced scallion greens and crushed pork rinds and serve with the remaining 1 1/2 lemons cut into wedges on the side. The noodles and toppings are usually tossed just before serving.
