Aling Tinay’s Pancit Luglug

Servings 8-10 people

Prep time

1 Hour

Cook time

1 Hour

Total time

2 Hour

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Aling Tinay's Pancit Luglug

Pancit luglug bursts with flavor from a rich, orange shrimp-head broth that coats cornstarch noodles. Topped with poached shrimp, pork belly, crispy tofu, smoked fish flakes, pork rind, eggs, toasted garlic, scallions, and a squeeze of lemon—this dish is a true street-food delight!

Ingredients

• 16 oz cornstarch noodles
• 1 lb large white shrimps
• 1 lb pork belly
• 14 oz firm tofu
• 1 c pork cracklings
• 8 oz smoked roundscad (galunggong) flakes
• 6 pc eggs
• 4 tbsp shrimp bouillon powder
• 1 c smashed garlic
• 3/4 c flour
• 1/3 c vegetable oil
• 3 tbsp annatto powder
• 1/4 c scallions
• 10 c water
• Extra oil for frying
• Salt and pepper to taste
• Calamansi or lemon wedges

Instructions

PREPARE THE SHRIMP STOCK

1. In a large pot, add 10 cups of water and shrimp heads.
2. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface to keep the stock clear.
3. Simmer for 20–30 minutes to extract flavor, then strain the stock through a fine sieve to remove solids.
4. Set aside the shrimp stock
5. In a medium saucepot, heat up 2 tablespoons of vegetable oil over medium heat.
6. Add 1–2 teaspoons of annatto powder, stirring to dissolve fully in the oil until it releases a vibrant orange color.

CREATE THE SAUCE BASE

1. Gradually sprinkle 1/4 cup of flour into the pot, whisking vigorously to prevent lumps from forming.
2. Continue to cook, whisking continuously, until the flour is fully incorporated and smooth, about 1 minute.
3. Slowly pour the reserved shrimp stock into the pot, stirring constantly to blend it with the annatto roux.
4. Bring to a gentle simmer, allowing the sauce to thicken as it cooks. Add more stock if needed to reach your preferred consistency.
5. .Add 1 teaspoon of shrimp bouillon powder to enhance the flavor of the sauce.
6. Season with salt and pepper to taste, adjusting as needed.
7. Continue cooking for 5–10 minutes, stirring occasionally, until the sauce reaches a smooth, velvety consistency.
8. Once the sauce reaches your desired thickness, remove it from heat. Set aside.

ASSEMBLE TOPPINGS AND NOODLES

1. Prepare the cornstart noodles per package instruction.
2. Prepare the toppings: poach shrimps, fry the pork belly and tofu, flake smoked roundscad (galunggong), slice hardboiled eggs, crush pork rind into smaller pieces, toast garlic.
3. Ladle cooked noodles on a plate. Spread the shrimp sauce over noodles, place toppings, garnish with scallions, and squeeze calamansi juice to taste.

Notes

SERVE ON A PLATE: Place all toppings and garnishes into small serving bowls. Array them around the containers of noodles and sauce. To reheat a serving portion, place the noodles in a strainer basket. Douse in boiling water for a few minutes until water is drained. Place steaming noodle onto a plate. Ladle sauce on the heap and spoon toppings. Garnish with scallions. Squeeze lemon juice and mix.

SERVE ON A PARTY TRAY: Artfully arrange noodles, sauce, toppings and garnishes on the table. Let guests plate noodle and sauce with their preferred toppings. Or, mix the sauce in with the noodles. Place in a serving tray or platter. Artfully arrange the toppings on top and garnish with scallions and lemon wedges.