Pancit Palabok
Pancit Palabok features thick cornstarch noodles smothered in a savory orange sauce built from pork, shrimp flavor, and smoky tinapa flakes. It is finished with a generous spread of toppings, from shrimp and boiled eggs to crushed chicharon and scallions.
Servings: 6 people
Calories: 172kcal
Cost: $
Equipment
- 1 Cooking pot For building and simmering the palabok sauce.
- 1 Large bowl For soaking the noodles before cooking.
- 1 Serving Platter Wide surface makes it easier to spread the sauce and toppings evenly.
Ingredients
- 12 oz palabok noodles or cornstarch sticks
- 2 quarts water for soaking and cooking the noodles
- 8 oz pork shoulder sliced into small pieces
- 1 Knorr Shrimp Cube
- 1/2 cup tinapa flakes
- 6 tbsp all-purpose flour
- 1/2 cup water for the flour slurry
- 1/2 cup annatto water
- 3 1/2 cups water
- 3 1/2 tbsp fish sauce
- 1/4 teaspoon ground black pepper
- 3 tbsp cooking oil
- 12 pieces shrimp peeled and deveined
- 1 cup Napa cabbage cut into small squares
- 3 pieces hard-boiled eggs quartered
- 1/2 cup crushed chicharon
- 1/2 cup chopped scallions
- Calamansi or lime for serving
Instructions
- Soak the noodles. Place the palabok noodles in a large bowl and cover them with water. Soak for 30 minutes, or follow the soaking time stated on the package. Drain and set aside.12 oz palabok noodles or cornstarch sticks, 2 quarts water
- Cook the pork. Heat the cooking oil in a pot. Add the pork and sauté until it turns light brown.3 tbsp cooking oil, 8 oz pork shoulder
- Build the sauce. Pour in the fish sauce and annatto water. Stir and cook for 30 seconds. Add 3 1/2 cups of water and bring to a boil. Cover the pot and simmer over medium heat for 15 to 18 minutes, or until the pork becomes tender. Add more water as needed if too much liquid evaporates.3 1/2 tbsp fish sauce, 1/2 cup annatto water, 3 1/2 cups water
- Add the shrimp flavor and tinapa. Add the Knorr Shrimp Cube and tinapa flakes. Stir until the cube dissolves, then continue cooking for 5 minutes.1 Knorr Shrimp Cube, 1/2 cup tinapa flakes
- Thicken the sauce. Combine the flour and 1/2 cup of water in a bowl. Stir until smooth. Slowly pour the mixture into the pot while stirring. Continue cooking until the sauce thickens. Add the ground black pepper, stir, and keep the sauce warm over low heat.6 tbsp all-purpose flour, 1/2 cup water, 1/4 teaspoon ground black pepper
- Cook the toppings. Bring water to a boil in a separate pot. Add the shrimp and cook for about 1 1/2 minutes, or until the shrimp turn pink and float. Remove and set aside. Add the Napa cabbage and blanch for 1 minute. Remove and set aside.12 pieces shrimp, 1 cup Napa cabbage
- Cook the noodles. Add the soaked noodles to the boiling water. Cook according to the package instructions until tender but still firm. Avoid cooking them longer than needed, as the noodles can become too soft. Drain well and transfer to a serving platter.12 oz palabok noodles or cornstarch sticks
- Assemble the palabok. Pour the warm sauce over the noodles. You can leave the sauce on top or gently toss everything together so the noodles are evenly coated.12 oz palabok noodles or cornstarch sticks
- Add the toppings. Arrange the shrimp, Napa cabbage, and sliced hard-boiled eggs over the noodles. Finish with crushed chicharon and chopped scallions.12 pieces shrimp, 1 cup Napa cabbage, 3 pieces hard-boiled eggs, 1/2 cup crushed chicharon, 1/2 cup chopped scallions
- Serve. Serve the Pancit Palabok while warm with calamansi or lime on the side. Squeeze some over your serving, mix everything together, and enjoy.Calamansi or lime
Notes
Make ahead – The palabok sauce can be cooked a day in advance and refrigerated. Reheat it gently with a splash of water, then assemble the dish just before serving so the noodles stay firm.
Annatto water – Make it by soaking annatto (achuete) seeds in warm water for a few minutes, or dissolve annatto powder in water for a quicker option.
Tinapa sourcing – Smoked tinapa flakes are sold at most Filipino markets. If unavailable, smoked mackerel or smoked herring flakes make a good substitute for that signature smoky flavor.
Scaling for a crowd – This recipe doubles well for parties. Use a wide platter for serving and keep the sauce warm in a separate pot so you can top individual plates to order.
Topping variation – For a richer bandera-style presentation, add squid rings or extra smoked fish alongside the shrimp and eggs.
Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 1084mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg