Filipino Pancit Malabon
|Thick rice noodles||1 Pound|
|Pork belly||1⁄2 Pound, boiled, sliced|
|Annatto seeds||1⁄2 Cup (8 tbs) (Diluted In 1/2 Cup Water Also Known As Annatto Water)|
|Shrimp juice||3⁄4 Cup (12 tbs)|
|Fish sauce||3 Tablespoon (Patis)|
|Ground black pepper||1⁄2 Teaspoon|
|Garlic||1 Tablespoon, minced|
|Onion||1 Medium, minced|
|Shrimp||1⁄2 Pound, shelled, cooked, halved lengthwise|
|Adobong pusit||1⁄4 Pound, sliced|
|Pork rinds||1⁄2 Cup (8 tbs), pounded (Chicharon)|
|Napa cabbage||1 Cup (16 tbs), chopped then blanched (Peachay Baguio)|
|Lemon piece||1 , quartered|
|Tinapa flakes||3⁄4 Cup (12 tbs)|
|Hard boiled eggs||3 , sliced|
|Parsley||1 Tablespoon, chopped|
|Toasted garlic||2 Tablespoon|
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. Make the sauce.
2.1. In a cooking pan or pot, sauté minced garlic and onion.
2.2. Add chopped boiled pork and cook for 3 minutes.
2.3. Add fish sauce and ground black pepper then stir.
2.4. Pour-in shrimp juice and annatto water and let boil.
2.5. Add pounded pork rinds (chicharon) then stir.
2.6. Simmer for 2 to 3 minutes then turn off heat.
3. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
4. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.
5. Serve with lemon or calamansi and a lot of love. Share and enjoy!
Calories 973 Calories from Fat 171
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 5.5 g27.4%
Trans Fat 0 g
Cholesterol 398.5 mg132.8%
Sodium 3237.3 mg134.9%
Total Carbohydrates 131 g43.6%
Dietary Fiber 3.2 g12.9%
Sugars 6.1 g
Protein 58 g115.1%
Vitamin A 17.9% Vitamin C 162.6%
Calcium 13.1% Iron 23.3%
*Based on a 2000 Calorie diet