A rich, savory version of the classic Filipino noodle dish made with ground pork, shrimp-flavored sauce, and topped with all the traditional garnishes.
Ingredients Tips:
• Shrimp cubes give the signature palabok flavor—don’t skip or underuse
• Add mushrooms for an earthy layer that complements pork
• Chicharon adds crunch and saltiness—sprinkle just before serving
• Fresh kalamansi adds brightness and balances the richness of the sauce
Cooking Tips:
- Bread crumbs help thicken the sauce naturally and add texture
- Stir constantly when adding slurry to avoid lumps
- Sauce can be made ahead and reheated before serving
- Use annatto powder for authentic color and flavor
Pork Palabok
Arich, savory version of the classic Filipino noodle dish made with ground pork,shrimp-flavored sauce, and topped with all the traditional garnishes.
Ingredients
- 16 oz palabok noodles cooked according to package instructions
- 2 tbsp cooking oil
- 100 g unsalted butter
- 1 large onion chopped
- 1 head garlic minced
- Salt and ground black pepper to taste
- 1 kg ground pork
- 10 g annatto powder 1 sachet
- 1 cup mushrooms chopped
- 2 –3 pcs shrimp cubes
- 2 liters water
- 1 cup bread crumbs
- 2 tbsp fish sauce
- Slurry: 3 tbsp corn starch + 3 tbsp water
- Hard-boiled eggs sliced
- Chicharon crushed
- Green onion chopped
- Fried garlic
- Kalamansi sliced
Instructions
- In a large pot, heat cooking oil and melt butter, then sauté onion and garlic until fragrant
- Add ground pork, season with salt and black pepper, and cook until lightly browned
- Stir in annatto powder and mushrooms, mix well
- Add shrimp cubes and pour in water, stir until cubes dissolve
- Simmer for 10–15 minutes, then add bread crumbs and fish sauce
- Slowly add slurry, stir until sauce thickens to your preferred consistency
- Adjust seasoning with ground black pepper or fish sauce
- To serve, place palabok noodles on a plate and pour sauce generously over
- Top with hard-boiled eggs, crushed chicharon, green onions, fried garlic, and a slice of kalamansi
