WATCH: How to Make Palabok
Palabok is a staple at Filipino parties. It's a rice noodle dish mixed in a sauce made with pork and shrimps and toppings such as hard-boiled eggs, crushed pork chicharon, tinapa flakes, and crispy bits of garlic.
1 500-gram pack palabok noodles (thin rice noodles)
1/4 cup pork broth
1 tablespoon atsuete (annatto)
4 tablespoons cornstarch
2 tablespoons cooking oil
3 cloves garlic, chopped
1 red onion, chopped
½ kilo ground pork
1/4 kilo shrimp, cooked and deshelled
1 cup squid (pusit), cooked
3½ cups pork broth
3 tablespoons fish sauce (patis)
pepper, to taste
hard-boiled eggs, for toppings
tinapa flakes, for toppings
pork chicharon, ground for toppings
spring onions, for toppings
crispy garlic bits, for toppings
Cook the palabok noodles according to package directions. Drain and set aside.
Dissolve atsuete in 1/4 cup pork broth, strain out the seeds. Add cornstarch and mix until completely dissolved. Set aside.
Heat cooking oil in a wok and saute garlic and onions.
Add ground pork and cook for 5 minutes or until the pork turns brown. Add the shrimps and squid. Stir-fry until combined.
Add the pork broth and atsuete-cornstarch mixture. Mix until well-combined and cook until sauce has reduced.
Add the cooked palabok noodles and toss until the noodles are coated with the sauce.
Transfer palabok into a serving plate. Top with hard-boiled egg, tinapa flakes, pork chicharon, spring onions, and crispy garlic bits.