Pancit Malabon

Ingredients

• 1 lb thick rice noodles (pancit malabon noodles)
• 1 lb shrimp, shells reserved
• 1/2 lb squid, cleaned and sliced into rings
• 1/4 cup ground pork
• 1 tbsp annatto powder, dissolved in 1/4 cup warm water
• 4 cups water
• 3 tbsp fish sauce
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 tbsp cornstarch, mixed with 1/4 cup water
• 2 hard-boiled eggs, sliced
• 1 cup crushed chicharrón
• 2 scallions, sliced
• Fried garlic, for garnish
• Calamansi or lime wedges, to serve

Before you cook

• Peel the shrimp, reserving the shells, then devein and set the shrimp aside.

Steps

1. Simmer the shrimp shells in the water for 15 minutes to make a stock, then strain and discard the shells.
2. Heat 2 tablespoons of oil in a wide pan and sauté the onion and garlic for 3 minutes until fragrant.
3. Add the ground pork and cook for 4 minutes, breaking it up, until browned.
4. Pour in the shrimp stock and the dissolved annatto.
5. Season with the fish sauce and bring to a simmer.
6. Stir in the cornstarch slurry and cook for 2 minutes until the sauce thickens and turns deep orange.
7. Reduce the heat to low and keep the sauce warm.
8. Bring a separate pot of water to a boil and cook the noodles according to the package time until just tender.
9. Drain the noodles well and spread them on a large serving platter.
10. Sear the shrimp in a hot dry pan for 2 minutes per side until pink and cooked through, then set aside.
11. Sear the squid rings in the same pan for 90 seconds until just opaque, then set aside.
12. Pour most of the sauce over the noodles and toss gently to coat.
13. Arrange the shrimp, squid, sliced egg, and crushed chicharrón over the top.
14. Drizzle the remaining sauce over the toppings.
15. Scatter scallions and fried garlic over the dish and serve with calamansi wedges.