• 1 lb rice noodles (thick variety)

• Toppings:
• 3/4 lb shrimp, shelled, deveined, cooked, and sliced lengthwise
• 1/2 lb adobong pusit, sliced
• 1/2 cup pork rinds (chicharon), pounded
• 1 cup napa cabbage or “pechay baguio”, chopped then blanched
• 1 lemon, quartered (or ‘calamansi’ as needed)
• 1 cup smoked fish (tinapa) flakes
• 4 hard-boiled eggs, peeled, sliced
• 1 tbsp parsley, chopped
• 2 tbsp green onions, chopped
• 3 tbsp toasted garlic
• 1/2 cup lechon, sliced (optional)

• Sauce:
• 1 tbsp fresh garlic (minced)
• 1 medium onion (minced)
• 1/2 lb boiled pork belly (sliced)
• 1/2 cup anatto seeds diluted in 1/2 cup water
• 3/4 cup shrimp juice (from shrimp heads*)
• 4 tbsp fish sauce (patis)
• 1/2 tsp black pepper (ground)
• 1/4 cup pork rind (chicharon), pounded
• *Tip for shrimp juice extraction: For a more flavorful and fragrant shrimp juice, remove the spiny head, leaving the soft, orangy ones. In a non-stick pan, put about 1 tbsp oil, and stir fry the head to release the aroma. Add 2 ½ cups water, pinch of salt and pepper and bring to a boil for about 5 minutes. Let it cool a bit and give it a whir in the blender. Strain and press to get all that shrimp goodness.

Instructions

1. Cook the noodles according to package instructions. Note: If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
2. Sauté the minced garlic and onion.
3. Put in chopped boiled pork and cook for 4 mins.
4. Add fish sauce and ground black pepper.
5. Pour shrimp juice and annatto water and bring to a boil.
6. Sprinkle pounded pork rinds (chicharon) then stir.
7. Simmer for 4 minutes then turn off heat.
8. Put the cooked noodles in a large bowl then pour the sauce and mix thoroughly.
9. Transfer the noodle/sauce mixture in a wide serving plate.
10. Place toppings according to your preference.
11. Serve with lemon or calamansi.