Nanay's Pancit Palabok Recipe

Nanay's Pancit Palabok Recipe


  • tinapa (small smoked fish which can be bought at any local market) – deboned/filleted and crispy fried in very little oil
  • ground pork
  • prawns peeled and de-veined
  • chicharon baboy [pork rinds] pulverized
  • achuete soaked in water
  • spring onion, chopped
  • chopped garlic and onion
  • bihon or rice noodles
  • hard boiled eggs, sliced
  • pork boullion cubes
  • patis (fish sauce) to taste
  • cracked black pepper
  • cornstarch

  1. saute ground garlic and onion, add pork cube
  2. add ground pork
  3. add patis, black pepper, achuete water, and a bit more water to create a sauce
  4. simmer until ground pork is cooked
  5. add prawns
  6. dissolve cornstarch in about 1/2 cup water, then add onto the simmering sauce
  7. boil about a liter to a liter and a half of water for the bihon
  8. add some salt
  9. once water is boiling, add bihon and cook until tender [or al dente]
  10. make sure to keep an eye while cooking bihon to avoid overcooking, otherwise, it will turn soggy or pasty
  11. drain well
How to serve:
  1. Put a serving of drained bihon on a plate. 
  2. Pour over the pork sauce; add pulverized chicharon and crispy fried tinapa bits on top. 
  3. Garnish with chopped spring onions and sliced hard boiled eggs. 
  4. Serve with sliced calamansi on the side.

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