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!