Pancit Palabok with Crab Fat and Shrimp Oil (Filipino Rice Noodles with Shrimp and Pork)

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Chicken is a less expensive protein alternative.

chicharrón

🥗Healthier: crispy shallots

💰Cheaper: fried garlic

Fried garlic is a budget-friendly crunchy topping.

Make half-inch cuts in the pork belly for marinating.

Marinate pork belly with fish sauce, brown sugar, soy sauce, lemongrass, garlic, onion, and sprite. Refrigerate overnight.

One hour before cooking, take the marinated pork out and lay it on a plate to dry the skin.

Preheat the oven to 180°C (320°F). Place the pork slices on a lined sheet pan with a bit of oil and cook for 30-40 minutes.

Increase the oven temperature to 250°C (500°F) to crisp the pork skin.

Prepare the stock by simmering chicken stock with ginger, white onion, garlic, and white stalks from scallions for 30 minutes to an hour.

Make garlic shrimp head oil by heating oil and frying shrimp heads until colored. Chop garlic and add to the oil.

Add anato to the oil for color, cooking for 2-3 minutes before straining the mixture to extract flavor.

Cook shrimp in the stock for 2-3 minutes, then transfer to ice to stop cooking and peel.

Remove the pork from the oven and check for caramelization, flipping it and returning it to the oven at 500°F for crispiness.

In a wide pan, cook garlic and onions in the shrimp and anato oil for 2-3 minutes to build flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens