- 500g pancit luglog
- 2 ½ liters water
Sauce & Toppings:
- 500g ground pork
- 300g tofu
- shrimp
- 7 ½ cups water
- 1 medium white onion
- 8 cloves garlic
- atsuete powder
- cooking oil
- spring onions
- 1 pc broth cube
- hardboiled eggs
- chicharon, tinapa powder, fried garlic
- fish sauce, salt and pepper
Slurry:
- ¾ cup all purpose flour
- ¾ cup cornstarch
- 3 ½ cups water
Methods:
Soak the pancit luglug in water for 1 hour.
Cook the noodles in boiling water until soft. Rinse and drain. Set aside.
Fry the tofu until golden brown. Set aside. Reduce the oil and stir-fry the shrimp until cooked. Season with salt and pepper. Remove from pan.
In the same pan, saute the garlic until brown. Saute the onion until translucent. Stir fry the ground pork until brown. Sprinkle with pepper, salt and atsuete powder. Continue cooking until slightly crisp. Set aside for toppings and leave some.
Add water and bring to a boil. Add atsuete powder, fish sauce depending on taste. Season with pepper and pork broth cube. Bring to a boil. When it boils, reduce heat and pour in slurry mixture while stirring constantly. Add 3 tbsp crushed chicharon. Stir and cook for a minute. Sprinkle with spring onions, tinapa powder and salt. Stir and simmer until the sauce has really thickened and well-cooked.
Assemble the noodles and top with prepared toppings/garnishing.
enjoy