• 800 g pancit luglug noodles
  •  ΒΌ kg ground pork
  • 6 pcs large prawns, shelled and deveined
  • 2 tbsp annatto seeds
  • 8 tbsp oil
  • 3 cloves minced garlic
  • chopped onion
  • 4 tbsp fish sauce
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 4 cups water
  • cabbage, chopped and blanched
  • 1 pc shrimp cube
  • 1 cup shreded tinapa (smoked fish)
  • 1 cup pork rind (chicharon), crushed
  • 2 pcs hard-boiled eggs, cut into quarters
  • toasted garlic
  • 4pcs calamansi, cut into halves

WATCH: Video on How to Make Pancit Malabon


  • Cook Pancit Luglug noodles as per package instruction. Drain and set aside.
  • Heat oil over medium heat, add the annatto seeds. Cook annatto seeds in oil until the oil turns into yellow-orange color.
  • Strain the annatto seeds to get the annatto oil. Set aside.
  • Heat oil over medium heat, add the shredded tinapa. Cook the shredded tinapa until it becomes toasted. Set aside.
  • Heat oil over medium heat, add the prawns. Fry the prawns for 1 to 2 minutes. Set aside.
  • In a large pan, heat oil over medium heat. Saute garlic and onion for a few minutes.
  • Add ground pork. Cook for a few minutes until no longer pink.
  • Season with fish sauce and ground black pepper.
  • Add the annatto oil and water. Bring to a boil.
  • Add shrimp cube, 1 tbsp tinapa flakes or more, 3 tbsp crushed chicharon and salt.
  • Simmer until sauce becomes thick.
  • Add the boiled pancit luglug noodles. Stir until well combined.
  • Divide the noodles accordingly into the serving plates.
  • Sprinkle with tinapa flakes and crushed chicharon.
  • Add the cabbage and the cooked prawns (cut into half).
  • Sprinkle with toasted garlic.
  • Topped with hard-boiled eggs (cut into quarters).
  • Serve with calamansi.

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