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Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.
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4.23 from 40 votes

Pancit Palabok

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Filipino
Servings: 6 Servings
Author: Lalaine

Ingredients

  • 1 package (8 ounces) rice noodles
  • water

For the sauce

  • 1 tablespoon annatto powder
  • water
  • 5 cups shrimp stock( from the boiled shrimp heads and shrimps)
  • 2 pieces shrimp bouillon
  • 2 tablespoons reserved bacon grease (from frying bacon)
  • 1/4 cup flour
  • 1 tablespoon reserved garlic oil (from toasting garlic
  • salt and pepper to taste

For the Toppings

  • 1/2 pound shrimp
  • oil
  • 1/2 cup tinapa flakes
  • 1/2 pound bacon, diced
  • 1 head garlic, peeled and minced
  • 1 cup pork cracklings (chicharon), crushed
  • 4 hardboiled eggs, peeled and quartered
  • 1/4 cup green onions, chopped
  • calamansi or lemon, cut into wedges

Instructions

  • In a large bowl, soak rice noodles in water for about 2 to 3 minutes or just until softened. 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, tinapa flakes, fried bacon, 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. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from and set aside. Reserve liquid.
  • 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 skillet over medium heat, add chopped bacon and cook, stirring occasionally, until golden and crisp. Remove from pan and drain on paper towels. Reserve 2 tablespoons of bacon grease.
  • 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 garlic oil.

For the Sauce

  • With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 4 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids.
  • In a bowl, combine shrimp stock (about 4 cups from the shrimp heads and 1 cup reserved from boiling shrimps), reserved garlic oil, shrimp bouillon, and annatto water. Stir well until annatto powder and shrimp bouillon are dissolved and water has changed to orange color. 
  • In a sauce pot over medium heat, add reserved bacon grease. Add flour and cook, stirring constantly, for about 2 to 3 minutes or until golden. Whisking vigorously, slowly add shrimp stock mixture. Bring to a boil and then lower heat to a simmer. Cook, regularly, for about 5 to 8 minutes or until thickened. Season with salt and pepper to taste.