Name: Pancit Luglug with Lechon Kawali
Cuisine: Filipino
Ingredients: NOODLES; 400 g thick rice noodles (luglug noodles or cornstarch sticks), soaked and cooked per package instructions; LUGLUG SAUCE; 200 g ground pork; 1 cup small shrimp, peeled (reserve heads and shells for stock); 4 cups water for stock; 3 cups shrimp and pork broth (from simmering heads, shells and pork bones); 3 tablespoons annatto oil or water; 3 cloves garlic, minced; 1 small onion, chopped; 1/4 cup tinapa flakes; 2–3 tablespoons fish sauce, plus extra to taste; 3 tablespoons flour or cornstarch dissolved in 1/2 cup water; Pepper, to taste; TOPPINGS; 300 g lechon kawali, chopped into bite sized pieces; 2 hard boiled eggs, quartered; Crushed chicharon; Spring onions, chopped; Calamansi wedges

Method

Make a quick broth by simmering the shrimp heads and shells (and pork bones if you have them) in about 4 cups water for 15–20 minutes. Strain and reserve 3 cups of the broth.
Heat annatto oil in a pan and sauté the garlic and onion until soft.
Add the ground pork and cook until lightly browned. Stir in the tinapa flakes.
Pour in the prepared broth and season with fish sauce and pepper. Bring to a simmer.
Slowly add the flour or cornstarch slurry while stirring continuously until the luglug sauce thickens and becomes smooth and gravy like. Adjust seasoning as needed.
Arrange the cooked thick noodles on serving plates or a large platter. Ladle hot luglug sauce generously over the noodles.
Top with chopped lechon kawali, egg wedges, crushed chicharon and spring onions. Serve immediately with calamansi wedges.

Ingredients

Method

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