Pancit Palabok
- Pancit Palabok Recipe
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The Pancit Palabok dish is made with savory shrimp flavored sauce combined with ground pork and topped with various garnishes such as crushed pork cracklings, hard boiled egg, green onions, toasted or brown garlic and squeeze of calamansi or lemon to add sour taste. Pancit Palabok normally serve during gatherings and special occasions.Noodle dish from the Philippines and believed to be originated in the northern part of the Philippines called Pampanga.
Type of meat
I used for Pancit Palabok is lean ground pork less fats, you can also prepare your own ground pork ratio if meat grinder is available.
Proper thawing
Proper thawing of meat from the freezer , pull out the meat needed and put in the fridge and leave it there I mean to the bottom shelf of the fridge where no ready to eat food stored leave it there until thawed but this method takes longer period of time especially if the meat is large chunk so I suggest to cut the meat into smaller sizes and portioned prior to freezing it.
One method I used that I learned when I was in the hotel is by running small amount of
cold water in the sink. Thawing in room temperture is not a safe practise and if forgotten it will cause a lot of issues, from food poison to quality of taste and smell, proper thawing is very important so I suggest to pull the the meat from the freezer and thaw in the bottom shelf of the fridge 1 to 2 days ahead of time depends on size of the meat, since this is Pancit Palabok we use groud pork.
Right noodle to use
For Pancit Palabok is thicker noodles because I want a firm noodles but thicker noodle takes longer to cook, thinner Noodles is also good to use just drain the water properly and cook until soft but not over cooked.
Sauce-consistency
The darker yellow color of Pancit Palabok sauce the more appetizing and I prepper thicker and a little bit salty to taste because once the sauce mixture
combined with the noodles saltiness will decrease and if it’s too salty a squeeze of lemon juice will also balance the taste into perfection.
Left over storage
Just scoop out the sauce needed in each serving the remaining can cool down seal properly and
store in the fridge for 2 to 3 days Just make sure to cool it down to proper temperature before storing it to the fridge.
Thickening agent
I normally use glutinous rice powder for thickener or slurry also use in Kare kare but cornstarch and flour also works but In my experienced glutinous rice is much better.
Pancit palabok
Materials
- 3 lb ground pork lean ground pork
- 1 bulb garlic thinly cut or chopped
- 1 whole white onion Julienned
- 400 g raw shrimp 31-40 size
- 6 tbsp Gkutinius rice dissolve in water
- 5 g annato powder Can add more if darker color is preppered.
- 3 pcs egg
- 5 tbsp fish sauce
- 1250 ml beef stock , stock from boiled shrimp
- 454 x2 g pancit palabok noodles 2 Pack
- 1 tsp sea salt
- pack of crushed pork crackling 1 tbsp each plate
- shredded smoked fish ( optional ) ½ tsp each plate
Instructions
- Wash the shrimp with running water and let it thaw if it's frozen, get the shrimp that is already cleaned shelled and deveined to save time, but if preppered elevated shrimp taste get the fresh one with shelled but this will take time to clean.400 g raw shrimp
- Boil the shrimp for 2 minutes and set aside quickly to avoid over cooking,save the stock for sauce.
- in a pot enough to hold 1250 ml of liquid heat up oil to medium high heat and sear the ground pork be sure to crumble and not lumpy, Continue to sear until caramelization starts to visualized.3 lb ground pork
- Set the ground pork to the side of the pan and add the thinly sliced garlic and saute until fragrance released or until golden brown if desired then add the onions stir until translucent.1 whole white onion, 1 bulb garlic
- For preparing brown garlic-In a separate skillet heat up oil to medium low heat and add the thinly sliced garlic and stir frequently until golden brown and strain right away to prevent cooking process.1 bulb garlic
- Mix the set aside ground pork with the sauteed garlic ond onions and stir at this point dissolved the annato powder with ¼ cup of warm or hot water can also microwave for better result, add it to the pan and stir until color spread out evenly.5 g annato powder
- Add the shrimp stock to the pan and let it simmer, while waiting prepare the slurry or constarch mixture disslved properly with warm water or shrimp stock, once the sauce starts to simmer slowly add the slurry in stream circle motion and stir at the same time using a wire whisk is much reccommended to avoid lumping of the slurry continue the process until sauce thicken.1250 ml beef stock , stock from boiled shrimp, 6 tbsp Gkutinius rice
- Sauce should be thick and color should be dark yellow, can add more annato if wish to by following the step on how to add annato powder,Once the sauce consistency reach add the shrimp and season with Fish sauce, salt and pepper5 tbsp fish sauce, 1 tsp sea salt
- In a separate boiling pot boil water and the rice noodle continue to boil until tender, the softer the better the thicker type of pancit palbok rice noodle takes a little bit longer to cook can also use thinner rice noodle available in the grocery.454 x2 g pancit palabok noodles
- Strain the noodles and mix with the sauce and granish with green onions, pork crackling ( crushed ) cut in half hard boiled egg, toated garlic, shredded smoked fish ( optional ) and a squeeze of lemon juice