Foryoueats: Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce) Recipe

Name: Foryoueats: Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce) Recipe
Total time: 110 min
Ingredients: 1/4 cup (60ml) plus 2 to 3 tablespoons (30 to 45ml) fish sauce, divided; 2 tablespoons sugar; 1 tablespoon freshly ground black pepper, plus more as needed; One 13.5-ounce (398ml) can coconut milk; 1/2 cup water (120ml); 1 pound (450g) skin-on, boneless pork belly; 1 head garlic, peeled and minced, plus 4 medium garlic cloves, crushed, divided; 2 scallions, green tops thinly sliced crosswise for garnish and white parts reserved for stock; One 1-inch piece peeled fresh ginger, bruised with the spine of a knife; 1 red onion, finely diced, trimmings reserved for stock; 2 (about 12 ounces; 340g) skinless chicken thighs; 1 pound (450g) large shrimp, preferably head-on; 1/4 cup (60ml) plus 1 tablespoon (15ml) canola or other neutral oil, divided; 3 1/2 teaspoons annatto powder; One 8-ounce bottle Filipino crab paste; 1/2 cup (3 ounces) galunggong or tinapa (Filipino smoked fish), flaked and any large bones discarded; 3 tablespoons cornstarch mixed with 3 tablespoons cold water to make a lump-free slurry; Kosher salt; One 16-ounce pack (or two 8-ounce packs) thick rice or cornstarch noodle sticks; 4 hard-boiled eggs , cut into wedges, for garnish; 4 calamansi or 2 lemons, cut into wedges (see note); Fried garlic, for garnish; 1 cup crushed pork cracklings (chicharron)

foryoueats.com

This Pancit Palabok recipe features smoky pork and seafood sauce with flavorful ingredients like fish sauce, coconut milk, and annatto powder. Topped with hard-boiled eggs, fried garlic, and pork...

View full recipe on foryoueats.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Ingredients

1/4 cup (60ml) plus 2 to 3 tablespoons (30 to 45ml) fish sauce, divided
2 tablespoons sugar
1 tablespoon freshly ground black pepper, plus more as needed
One 13.5-ounce (398ml) can coconut milk
1/2 cup water (120ml)
1 pound (450g) skin-on, boneless pork belly
1 head garlic, peeled and minced, plus 4 medium garlic cloves, crushed, divided
2 scallions, green tops thinly sliced crosswise for garnish and white parts reserved for stock
One 1-inch piece peeled fresh ginger, bruised with the spine of a knife
1 red onion, finely diced, trimmings reserved for stock
2 (about 12 ounces; 340g) skinless chicken thighs
1 pound (450g) large shrimp, preferably head-on
1/4 cup (60ml) plus 1 tablespoon (15ml) canola or other neutral oil, divided
3 1/2 teaspoons annatto powder
One 8-ounce bottle Filipino crab paste
1/2 cup (3 ounces) galunggong or tinapa (Filipino smoked fish), flaked and any large bones discarded
3 tablespoons cornstarch mixed with 3 tablespoons cold water to make a lump-free slurry
Kosher salt
One 16-ounce pack (or two 8-ounce packs) thick rice or cornstarch noodle sticks
4 hard-boiled eggs , cut into wedges, for garnish
4 calamansi or 2 lemons, cut into wedges (see note)
Fried garlic, for garnish
1 cup crushed pork cracklings (chicharron)