Pancit Malabon Recipe

Pancit Malabon Recipe
  • Servings : 3-4
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 45m


  • 1 lb thick rice noodles
  • Sauce:
  • 1/2 lb pork belly, boiled and sliced
  • 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water)
  • 3/4 cup shrimp juice
  • 3 tablespoons fish sauce (patis)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh garlic, minced
  • 1 medium-sized onion, minced
  • 1/4 cup pork rinds (chicharon), pounded
  • Toppings:
  • 1/2 lb shrimp, shelled, cooked, and halved lengthwise
  • 1/4 lb adobong pusit, sliced
  • 1/2 cup pork rinds (chicharon), pounded
  • 1 cup napa cabbage (pechay baguio), chopped then blanched
  • 1 piece lemon, quartered
  • 3/4 cup tinapa flakes
  • 3 pieces hard boiled eggs, sliced
  • 1 tablespoon parsley, chopped
  • 2 tablespoons toasted garlic


Step 1

Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.

Step 2

Start making the sauce by sautéing the minced garlic and onion.

Step 3

Add chopped boiled pork and cook for 3 minutes.

Step 4

Add fish sauce and ground black pepper then stir.

Step 5

Pour-in shrimp juice and annatto water and let boil.

Step 6

Add pounded pork rinds (chicharon) then stir.

Step 7

Simmer for 2 to 3 minutes then turn off heat.

Step 8

Place the cooked noodles in a large bowl then pour-in the sauce and mix well.

Step 9

Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.

Step 10

Serve with lemon or calamansi.

Incoming search terms:

  • pagluto ng pancit malabon
  • recipe for pancit malabon
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