Pancit Palabok

Ingredients

• 1 lb thin rice noodles (bihon)
• 1/2 lb shrimp, shells reserved
• 1/2 lb ground pork
• 3 cups shrimp or pork stock
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons fish sauce
• 1 tablespoon annatto powder
• 3 tablespoons cornstarch mixed with 1/4 cup water
• 2 tablespoons vegetable oil
• 2 hard-boiled eggs, sliced
• 1/2 cup crushed chicharron (pork rinds)
• 1/4 cup fried garlic bits
• 3 green onions, sliced
• Lemon or calamansi wedges, for serving

Before you cook

• Soak the rice noodles in cold water for 15 to 20 minutes, until pliable, then drain.
• Peel the shrimp, reserving the shells for the stock.
• Slice the hard-boiled eggs and chop the onion and garlic.

Steps

1. Simmer the shrimp shells in the stock for 10 minutes to deepen the flavor, then strain and discard the shells.
2. Heat the oil in a saucepan over medium heat and cook the onion and garlic for 2 minutes.
3. Add the ground pork and cook for 5 minutes, breaking it up, until browned.
4. Stir in the shrimp and cook for 2 minutes, until just pink, then remove half the shrimp and pork mixture to a plate for topping.
5. Pour the shrimp stock into the pan with the annatto powder and fish sauce and bring to a simmer.
6. Stir the cornstarch slurry into the sauce and simmer for 2 minutes, until thick and glossy.
7. Bring a large pot of water to a boil and blanch the drained noodles for 1 to 2 minutes, until tender.
8. Drain the noodles well and arrange them on a large platter.
9. Pour the orange sauce evenly over the noodles.
10. Scatter the reserved shrimp and pork mixture over the top.
11. Arrange the sliced eggs over the noodles and scatter with crushed chicharron, fried garlic and green onions.
12. Serve with lemon or calamansi wedges, tossing everything together at the table.