Easy Pancit Luglug

3.86 from 35 votes

Easy Pancit Luglug with thick noodles, flavorful gravy, ground pork, shrimp, chicharon, and eggs. It's hearty, tasty and a classic Filipino favorite!

Prep Time10

Cook Time40

Total Time50

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 460kcal

Author: Lalaine Manalo

Ingredients

4 ½ cups water
¼ pound (about 8) large shrimps, peeled and deveined
1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound ground pork
1 tablespoon fish sauce
1 tablespoons atsuete powder
1 cube shrimp (or pork) bouillon
¼ cup flour
salt to taste
16 ounces thick cornstarch noodles
1 cup crushed pork rinds (chicharon)
2 hard boiled eggs, peeled and sliced
toasted garlic bits
green onions, chopped
calamansi, cut into halves

US Customary - Metric

Instructions

In a saucepan over medium heat, bring 4 cups of the water to a boil. Using a fine-mesh sieve, plunge shrimp into the hot water and cook for about 1 to 2 minutes.
Remove and allow to cool to touch. Slice lengthwise into halves. Reserve liquid.
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add ground pork. Cook, breaking apart with the back of a spoon until lightly browned. Drain excess fat except for about 1 tablespoon.
Add fish sauce and cook for about 1 to 2 minutes.
Add atsuete powder and stir until ground pork is evenly colored.
Add reserved liquid and bring to a boil. Lower heat, cover, and simmer for about 6 to10 minutes or until meat is tender and cooked through.
Add shrimp or pork bouillion and stir until dissolved.
In a small bowl, combine the remaining ½ cup water and flour. Stir until well blended and smooth with no lumps.
Gently add to the pot, whisking vigorously to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste.
Meanwhile, in a large pot over medium heat, bring about 4 quarts of water to a boil. Add noodles and cook according to package directions until tender but firm. Drain well.
In a large bowl, combine cooked noodles, meat sauce, and ½ cup of the crushed chicharon. Gently toss to evenly distribute.
Transfer to a serving platter. Garnish with the remaining ½ cup crushed chicharon, sliced boiled eggs, toasted garlic, and green onions. Serve hot with calamansi.

Video

Notes

Annatto (atsuete) powder is for color. To substitute annatto seeds, steep them in hot water or briefly panfry in hot oil until the desired depth of color is achieved and use the infused water or oil. Although both methods will work, I recommend extracting in water vs. oil to trim down the fat.
I use shrimp bouillon for extra flavor, but you can also make homemade shrimp stock using shrimp heads and peels. I suggest poaching the shrimps first before making the sauce so you can use the liquid.
Eggs are an important part of this noodle dish, and nothing ruins a good hardboiled egg, in my opinion, than a gray ring around the yolk. For perfectly cooked and easy-peel eggs, place them in a saucepan and cool to cover by one inch. Bring the water to a full boil over medium heat, turn off the heat, cover, and let the eggs sit for about 10 to 12 minutes. Drain under cold running water to cool completely and to stop from cooking further.

Nutrition