Palabok Overload

Method

1. Soak or blanch the bihon according to its package directions, drain thoroughly and arrange the tender noodles on a large warmed platter.
2. Bring the shrimp stock to a simmer; cook the shrimp for 2–3 minutes and the squid for about 1 minute, then lift them out and keep them covered.
3. In a saucepan, brown the ground pork for 5–7 minutes, then stir in the annatto, fish sauce, half the tinapa and the hot shrimp stock.
4. Whisk in the cornstarch slurry gradually and simmer for 3–5 minutes, stirring, until the orange sauce is glossy and coats the back of a spoon.
5. Taste the sauce and correct salt, smoke and thickness with fish sauce, tinapa or a little hot stock, then ladle it evenly over the noodles.
6. Arrange the shrimp, squid, eggs, remaining tinapa, chicharon, toasted garlic and spring onions generously over the sauced noodles.
7. Serve immediately with calamansi halves so the noodles stay supple and the chicharon remains crisp.