Easy Pancit Luglug
Easy Pancit Luglug with thick noodles, flavorful gravy, ground pork, shrimp, chicharon, and eggs. It's hearty, tasty and a classic Filipino favorite!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 1/2 cups water
- 1/4 pound (about 8) large shrimps, peeled and deveined
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground pork
- 1 tablespoon fish sauce
- 1 tablespoons atsuete powder
- 1 cube shrimp (or pork) bouillon
- 1/4 cup flour
- salt to taste
- 16 ounces thick cornstarch noodles
- 1 cup crushed pork rinds (chicharon)
- 2 hard boiled eggs, peeled and sliced
- toasted garlic bits
- green onions, chopped
- calamansi, cut into halves
Instructions
- 1
In a saucepan over medium heat, bring 4 cups of the water to a boil. Using a fine-mesh sieve, plunge shrimp into the hot water and cook for about 1 to 2 minutes.
- 2
Remove and allow to cool to touch. Slice lengthwise into halves. Reserve liquid.
- 3
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 4
Add ground pork. Cook, breaking apart with the back of a spoon until lightly browned. Drain excess fat except for about 1 tablespoon.
- 5
Add fish sauce and cook for about 1 to 2 minutes.
- 6
Add atsuete powder and stir until ground pork is evenly colored.
- 7
Add reserved liquid and bring to a boil. Lower heat, cover, and simmer for about 6 to10 minutes or until meat is tender and cooked through.
- 8
Add shrimp or pork bouillion and stir until dissolved.
- 9
In a small bowl, combine the remaining 1/2 cup water and flour. Stir until well blended and smooth with no lumps.
- 10
Gently add to the pot, whisking vigorously to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste.
- 11
Meanwhile, in a large pot over medium heat, bring about 4 quarts of water to a boil. Add noodles and cook according to package directions until tender but firm. Drain well.
- 12
In a large bowl, combine cooked noodles, meat sauce, and 1/2 cup of the crushed chicharon. Gently toss to evenly distribute.
- 13
Transfer to a serving platter. Garnish with the remaining 1/2 cup crushed chicharon, sliced boiled eggs, toasted garlic, and green onions. Serve hot with calamansi.