Pancit Luglug Fiesta
Pancit Luglug is a popular Filipino noodle dish that is often served during fiestas and special occasions. This flavorful and colorful dish is sure to be a hit at any gathering!
Ingredients
- 1 pound thick rice noodles
- 1/2 pound pork belly, thinly sliced
- 1/2 pound shrimp, peeled and deveined
- 1 cup annatto water (water infused with annatto seeds)
- 4 cups shrimp stock or water
- 1/2 cup fish sauce
- 1/2 cup cornstarch
- 1/2 cup water
- 2 cups tinapa (smoked fish), flaked
- 1 cup chicharron (pork cracklings), crushed
- 4 hard-boiled eggs, sliced
- 1/2 cup green onions, chopped
- 1/2 cup fried garlic
Instructions
- Boil water in a large pot and cook the rice noodles according to package instructions. Drain and set aside.
- In a separate pot, bring the shrimp stock or water to a simmer. Add the pork belly and shrimp, and cook until the pork is tender and the shrimp turns pink. Remove the pork and shrimp from the pot and set aside.
- In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the simmering stock, stirring constantly until the sauce thickens.
- Add the annatto water and fish sauce to the thickened sauce, then mix well.
- To assemble, place a serving of noodles on a plate, pour the sauce over the noodles, and top with the cooked pork belly, shrimp, tinapa, chicharron, hard-boiled eggs, green onions, and fried garlic.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Large pot Separate pot Small bowl Stirring spoon
Tools
Knife Cutting board Bowl
Serving suggestions
Serve Pancit Luglug with calamansi or lemon wedges on the side for an extra burst of citrus flavor.
Tips & tricks
For a vegetarian version, omit the pork belly and shrimp, and use vegetable stock instead of shrimp stock.
Cost
$20