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Pancit Malabon Recipe

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    Source: panlasangpinoy.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, P
    MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 lb pork belly, boiled and sliced

    2. 1/2 cup annatto seeds diluted in

    3. 1/2 cup water (also known as annatto water)

    4. 3/4 cup shrimp juice

    5. 3 tablespoons fish sauce (patis)

    6. 1/2 teaspoon ground black pepper

    7. 1 tablespoon fresh garlic, minced

    8. 1 medium-sized onion, minced

    9. 1/4 cup pork rinds (chicharon), pounded

    10. 1/2 lb shrimp, shelled, cooked, and halved lengthwise

    11. 1/4 lb adobong pusit , sliced

    12. 1/2 cup pork rinds (chicharon), pounded

    13. 1 cup napa cabbage (pechay baguio), chopped then blanched

    14. 1 piece lemon, quartered

    15. 3/4 cup tinapa flakes

    16. 3 pieces hard boiled eggs, sliced

    17. 1 tablespoon parsley, chopped

    18. 2 tablespoons toasted garlic

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Start making the sauce by sautéing the minced garlic and onion.

    3. Add chopped boiled pork and cook for 3 minutes.

    4. Add fish sauce and ground black pepper then stir.

    5. Pour-in shrimp juice and annatto water and let boil.

    6. Add pounded pork rinds (chicharon) then stir.

    7. Simmer for 2 to 3 minutes then turn off heat.

    8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.

    9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.

    10. Serve with lemon or calamansi and a lot of love. Share and enjoy!

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