Pancit Palabok from Chef Phil Esteban

SAUCE INGREDIENTS

• 1 oz oil

• 1 oz minced garlic

• 1/4 cup diced red onion

• 1 lb ground pork

• 2 oz white pepper powder

• 1 oz annatto powder

• 2 oz fish sauce

• 1 quart stock (preferably pork)

• 1 cup box crab meat, with juice

• 1 cup 50/50 cornstarch slurry mixed with water

• Salt, as needed

REMAINING INGREDIENTS

• 4 oz rice noodles, cooked

• 2 hard-boiled eggs, yolk/white separated, rough chopped

• 1 bunch green onions, thinly sliced

• 1 oz chicharrones, rough chopped

• 1 oz crunchy garlic

• 1 calamansi (Philippine lime), sliced into wedges

Method

Make the palabok sauce (makes 1 quart):

1) In a small saucepan, sweat garlic and onion in oil.

2) Add in ground pork and pepper.

3) Caramelize pork and add in annatto powder.

4) Deglaze pan with fish sauce, then add stock.

5) Sprinkle in fish flakes and crab meat.

6) Once all ingredients are fully warmed, thicken with cornstarch slurry to your desired thickness.

Assembling the dish:

7) Boil a pot of water. Add in rice noodles to reheat.

8) Add 4 oz of the palabok sauce to a sauté pan.

9) Add noodles to the sauce and allow sauce to cook into the noodles.

10) Plate into a bowl, and top with chopped egg whites, egg yolks, green onions, chicharrones, and crunchy garlic.

11) Serve with fresh calamansi (Philippine lime).