Pancit palabok is one of my favorite Filipino noodle dishes. Unlike other pancit dishes that are stir fried, this recipe is all about that orange shrimp gravy that coats the noodles.
Cooking this is an elaborate process with lots of different components. I can make it as fancy as I want with all the toppings, or keep it simple with just my favorites. Either way, it always tastes delicious.
My Ingredients
- ½ pound shrimp
- ½ pound pork belly, diced
- 8 ounces firm tofu
- ½ cup tinapa flakes
- 1 head garlic, minced
- 1 cup pork cracklings (chicharon), crushed
- 4 hard boiled eggs, quartered
- ¼ cup green onions, chopped
- Calamansi wedges
- Canola oil for frying
- Shrimp heads (from peeling)
- 5 cups water
- ¼ cup canola oil
- 2 tablespoons annatto seeds
- ⅓ cup flour
- 2 pieces shrimp bouillon
- Salt and pepper to taste
- 1 package (8 oz) cornstarch or rice stick noodles
- Water for cooking
How I Make My Authentic Pancit Palabok
Preparing My Toppings:
- I start by peeling my shrimp (leaving the tails on), and saving those heads for my stock later. I bring 1 cup of water to a boil, place my shrimp in a fine mesh sieve, and dip them in the boiling water just until they change color. I set them aside and save the cooking liquid, too.
- For my pork belly, I cook the diced pieces in a skillet over medium heat, stirring occasionally until they release their oil and become brown and crispy. I drain them on paper towels and set aside.
- I drain my tofu and wrap it in paper towels to remove extra moisture, then cut it into ¼ inch cubes. I deep fry these in about 1 inch of oil until they're golden brown and crispy, then drain them on paper towels.
- I cook my tinapa flakes in a pan with 1 tablespoon of oil over medium heat, stirring regularly for 1-2 minutes.
- For my crispy garlic, I heat about ¼ cup oil in a small pan over low heat, add my minced garlic and cook until it's light brown and crispy. I remove the garlic with a slotted spoon and save 3 tablespoons of that garlic oil for my sauce.
Making My Shrimp Gravy:
- I chop my reserved shrimp heads and combine them with 5 cups of water in a pot. I bring this to a boil, removing any foam that rises, then simmer for about 10 minutes.
- I strain the liquid through a fine mesh strainer and discard the solids, making sure I have 5 cups of rich shrimp stock.
- In my saucepot, I heat ¼ cup canola oil over medium heat, add my annatto seeds and cook them, stirring regularly until the oil turns to a deep orange color. I remove and discard the seeds.
- I add my flour to the annatto oil and cook, stirring constantly for about 1 minute.
- Slowly, I add my shrimp stock while stirring vigorously to prevent lumps. I bring it to a boil, then lower the heat to simmer. I add my shrimp bouillon and stir until dissolved, then cook for 3-5 minutes until thickened.
- I season with salt and pepper to taste.
Preparing My Noodles:
- I soak my rice noodles in water for 1-2 minutes, then drain them well.
- I bring about 6 cups of water to a boil, add my noodles, and cook for just 1 minute until they're al dente. I drain them well. They're ready to serve.
Assembling My Palabok:
- I place my cooked noodles on serving plates and spoon my warm shrimp gravy over them.
- I top everything with my shrimp, crushed chicharon, fried pork, crispy tofu, tinapa flakes, hard boiled eggs, toasted garlic bits, and green onions. I serve with calamansi on the side.
- Enjoy your pancit palabok!
My Personal Tips
- I prepare all my toppings first because I need the rendered fats and cooking liquids to add extra flavor to my shrimp gravy.
- When I'm serving this for a party, I keep the gravy warm in a crockpot and set up all the toppings separately so people can customize their plates.
- I store the noodles, sauce, and toppings separately in the fridge. They keep for up to 3 days this way.
- To reheat leftovers, I just assemble everything on a microwave safe plate and warm it up in 2-3 minute intervals.
- The sauce can be frozen for up to 3 months. I never freeze the noodles because they get mushy.
- I always make extra shrimp stock because it adds a lot of flavor.
Related
Looking for other recipes like this? Try these:
My Authentic Pancit Palabok Recipe
My rice noodles topped with rich orange shrimp gravy and all my favorite toppings for special occasions
Ingredients
Method
Preparing My Toppings:
- I start by peeling my shrimp (leaving the tails on), and saving those heads for my stock later. I bring 1 cup of water to a boil, place my shrimp in a fine mesh sieve, and dip them in the boiling water just until they change color. I set them aside and save the cooking liquid, too.
- For my pork belly, I cook the diced pieces in a skillet over medium heat, stirring occasionally until they release their oil and become brown and crispy. I drain them on paper towels and set aside.
- I drain my tofu and wrap it in paper towels to remove extra moisture, then cut it into ¼ inch cubes. I deep fry these in about 1 inch of oil until they're golden brown and crispy, then drain them on paper towels.
- I cook my tinapa flakes in a pan with 1 tablespoon of oil over medium heat, stirring regularly for 1-2 minutes.
- For my crispy garlic, I heat about ¼ cup oil in a small pan over low heat, add my minced garlic and cook until it's light brown and crispy. I remove the garlic with a slotted spoon and save 3 tablespoons of that garlic oil for my sauce.
Making My Shrimp Gravy:
- I chop my reserved shrimp heads and combine them with 5 cups of water in a pot. I bring this to a boil, removing any foam that rises, then simmer for about 10 minutes.
- I strain the liquid through a fine mesh strainer and discard the solids, making sure I have 5 cups of rich shrimp stock.
- In my saucepot, I heat ¼ cup canola oil over medium heat, add my annatto seeds and cook them, stirring regularly until the oil turns to a deep orange color. I remove and discard the seeds.
- I add my flour to the annatto oil and cook, stirring constantly for about 1 minute.
- Slowly, I add my shrimp stock while stirring vigorously to prevent lumps. I bring it to a boil, then lower the heat to simmer. I add my shrimp bouillon and stir until dissolved, then cook for 3-5 minutes until thickened.
- I season with salt and pepper to taste.
Preparing My Noodles:
- I soak my rice noodles in water for 1-2 minutes, then drain them well.
- I bring about 6 cups of water to a boil, add my noodles, and cook for just 1 minute until they're al dente. I drain them well. They're ready to serve.
Assembling My Palabok:
- I place my cooked noodles on serving plates and spoon my warm shrimp gravy over them.
- I top everything with my shrimp, crushed chicharon, fried pork, crispy tofu, tinapa flakes, hard boiled eggs, toasted garlic bits, and green onions. I serve with calamansi on the side.
- Enjoy your pancit palabok!
Notes
- I prepare all my toppings first because I need the rendered fats and cooking liquids to add extra flavor to my shrimp gravy.
- When I'm serving this for a party, I keep the gravy warm in a crockpot and set up all the toppings separately so people can customize their plates.
- I store the noodles, sauce, and toppings separately in the fridge. They keep for up to 3 days this way.
- To reheat leftovers, I just assemble everything on a microwave safe plate and warm it up in 2-3 minute intervals.
- The sauce can be frozen for up to 3 months. I never freeze the noodles because they get mushy.
- I always make extra shrimp stock because it adds a lot of flavor.
Tried this recipe?Let us know how it was!
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