Pancit Palabok

 

Of all the Pancit dishes, Pancit Palabok or as we call it in my dialect, Pancit Luglog is my favorite one.  Maybe it's the achuete that gives it the colorful look which makes it so enticing, or the thick flavorful sauce, or the variety of toppings.  Nonetheless, it is also has the longest preparation time due to its smorgasbord of ingredients.

Like other Pancit, Pancit Bijon is also used as the noodles.  However, Miki (pronounced as Mee Kee), a type of fresh egg noodle is used as a substitute.   

Ingredients:

•  1 packaged of Pancit Bijon
• 1/2 lb of ground pork (chicken or beef)
• 3 cups of pork broth
• 1 large onion - chopped
• 3 cloves of garlic - minced
• 5 tablespoons of corn starch
• 2 tablespoons of Patis (fish sauce)
• 1/2 tablespoon of fresh ground black pepper
• 2 tablespoons of cooking oil (canola, corn, olive, coconut)
• 3 tablespoons of achuete

Preparing the sauce:

• 1/2 lb of ground pork (chicken or beef)
• 3 cups of pork broth
• 1 large onion - chopped
• 3 cloves of garlic - minced
• 5 tablespoons of corn starch
• 2 tablespoons of Patis (fish sauce)
• 1/2 tablespoon of fresh ground black pepper
• 2 tablespoons of cooking oil (canola, corn, olive, coconut)
• 3 tablespoons of achuete

Preparing the toppings:

Tinapa

• 1 cup of chicharones (pork rinds) - crushed or pounded
• 3 hard-boiled eggs - sliced
• 1 cup of Tinapa (smoked fish) - shredded
• 2 stalks of fresh scallions or green onion- cut into fine pieces
• 4 tablespoons of fried minced garlic
• 4 to 6 pieces of calamansi or 2 lemon or lime wedges
• 1/2 cup of fried pork cut into pieces (or shrimps, peeled and steamed or boiled)

Directions:

•  Soak the Pancit Bijon for ten minutes in warm water.  Drain and set aside.
• Add the ground pork into the preheated 2 tablespoons of cooking oil in a sauce pan and cook until golden brown.
• Mix the 3 tablespoons of achuete and 3 cups of pork broth.
• Add the achuete and pork broth mixture to the ground pork and stir. 
• Add the Patis (fish sauce) and stir.
• Add the 5 tablespoons of corn starch little by little and while stirring it slowly.
• Add the fresh ground pepper.
• Lower the heat and let it simmer until the sauce thickens.

How to serve:

• Grab the Pancit Bijon that has been set aside and place it onto a plate.  Just put enough for you will need space for the sauce and the toppings.
• Pour the sauce on top of the Pancit Bijon just like what you do on spaghetti sauce into the spaghetti noodles.
• Add the toppings (chicharones, shredded Tinapa, hard-boiled eggs, fried garlic, green-onions or scallions, and a slice of calamansi or lemon or lime wedges which will be squeezed on top.

 Preparation time: 60 minutes
Cooking time: 30 minutes
Servigs:  4 to 6 servings


Other Pancit recipes

Pancit Bijon Guisado	Pancit Canton