Pancit Palabok Luglug by Chef Gil Payumo of Señor Sisig

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One of my favorite filipino dishes growing up was Pancit Palabok Luglug. This dish is a Kapampangan version of the more well-known Pancit Palabok. The difference is primarily in the noodles used in the recipe – Luglug uses a thicker noodle than the traditional Bihon (rice stick noodles), and it also has a gravy sauce that’s served on top of the noodles instead of mixed in.  This noodle dish is served with an orange gravy made with ground pork, and topped with shrimp, fried garlic, green onions , sliced hard boiled eggs, and a lemon wedge.  This dish made me fall in love with noodles growing up; it opened my palate to a range of amazing flavors in just one dish. I was about 12 years old when I started to identify all these interesting flavors, and this dish made me hungry for more – I can honestly say that Pancit Luglug had a major impact on my love for Filipino food. I love eating this dish with some lumpia Shanghai!

Pancit Palabok Luglug by Gil Payumo

Ingredients:

5 cups of water

1/4 pound cooked sliced shrimp (peeled and deveined)

1 pound ground pork

1 tablespoon of olive oil

1 small onion peeled and small diced  

3 gloves minced garlic  

2 tablespoons fish sauce 

1 tablespoon of atsuete powder

1/4 cup of cornstarch

1 cube of pork or shrimp bouillon

16 ounces of thick cornstarch noodles 

1 cup of crushed pork rinds

2 hardboiled eggs(peeled and sliced)

2 tablespoons crushed fried garlic

1 tablespoon of chopped green onion 

2 pieces of calamansi or lemon wedge 

Salt and pepper to taste

Instructions for gravy:

  1. Using a medium saucepan or pot set to medium heat.  Once your oil has been heated, throw in your diced onions and garlic until light brown color.

  2. Throw in your ground pork.  Make sure your are seasoning your ground pork lightly with salt and pepper.  Break down the larger pieces with a wooden spoon, and cook until golden brown.  Drain out half of the juice, and add your fish sauce. Cook for 2 minutes

  3. Add atsuete powder into your ground pork, and cook until meat is one color. Then add 2 cups of water 

  4. In a small bowl, mix in 3/4 cup of warm water and 1/4 cup of cornstarch.  Using a whisk, mix the two ingredients together for a smooth consistency (without lumps) 

  5. Slowly add the cornstarch slurry, whisking vigorously to prevent lumps.

  6. Season with salt and pepper to taste.  You can also use fish sauce to taste, to substitute the salt.

instructions for noodles:

  1. In a large pot over medium heat, bring 4 quarts of water to a boil. 

  2.  Add noodles to the hot water, and proceed to follow cooking direction on the package 

  3. You want to cook the noodles tender but firm.

Plating:

  1. Lay your drained noodles into a large platter.  Make sure your noodles do not have excess water.

  2. Pour the gravy on top of the noodles, don't be shy.  This dish needs a lot of that gravy.

  3. Then take your crushed pork rinds, and sprinkle it around the gravy. Next, take your sliced eggs and shrimp and distribute them around the gravy area also.

  4. Last, topped the fried garlic , green onions, and serve hot with you calamansi or lemon wedge.

Paul Barrera