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- 800 g pancit luglug noodles
- ¼ 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.