How much do I love palabok? Too much.
The combination of rice noodles with egg yolk and the texture of the ground pork and chicharrones. Simply delicious, and very Filipino.
Although this dish can be laborious, it’s a special noodle dish for a special occasion.
Ingredients you will need:
1 pack of rice noodles (1lb) bihon
For the sauce:
2 tbsp vegetable or canola oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper
For the toppings:
1 cup boiled pork, thinly sliced and chopped
2 pieces fried firm tofu, cubed
1/2 cup tinapa flakes (smoked fish)
1/2 cup chicharron (pounded)
2 hard boiled eggs, sliced
1/2 cup shrimps, steamed
1/4 cup scallions, finely chopped
3 tbsp fried garlic
6 to 8 pieces of calamansi, or 2 pieces of lemon to squeeze
Soak the rice noodles in warm water for about 15 minutes. Drain and set aside.
Start with the sauce by heating the canola oil in a saucepan.
Once the oil is hot, add the ground pork and cook 5-7 minutes.
Dilute the annatto powder in the pork broth, then pour the mixture into the saucepan. Bring to a boil. *With annatto seeds, soak them first in 3 tbsp water to bring out the color.
Add the shrimp cube next, stir and simmer for 3 minutes.
Pour in the flour gradually while stirring.
Add the fish sauce, then the ground black pepper. Simmer until the sauce becomes thick. Set aside.
Meanwhile, boil water for the noodles in a large pot.
Placed the soaked noodles in a metal or bamboo strainer. Submerge the noodle in the boiling water for a minute or until cooked. It’s important that the noodles are still firm.
Remove the strainer from the pot, and and drain the remaining liquid.
Place the noodles on a large serving plate.
Pour the sauce on top of the noodles.
Arrange the toppings in whatever way you please, including the citrus as garnish.
*Thank you Vanjo Merano for this recipe.