Pancit Palabok

• In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.
• In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.
• Place noodles onto serving plates. Spoon sauce over noodles. 
• Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.

For the Toppings

• Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.
• In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.
• Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into 1/4-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.
• In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
• In a small pan over low heat, heat about 1/4 cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.

For the Sauce

• With a knife, coarsely chop reserved shrimp heads.
• In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.
• In a saucepot over medium heat, heat 1/4 cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.
• Add flour and cook, stirring constantly, for about 1 minute or until smooth.
• Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.
• Add shrimp bouillon and stir until dissolved.
• Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.