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Pancit Malabon Recipe

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 2
Author: Vanjo Merano


  • 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


  • 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!


Serving: 2g