Recipe: Crispy Palabok with Lechon

INGREDIENTS:
1/2 kilo bihon noodles, cooked
1 medium-size onion, chopped
3 cups shrimp juice, from boiled shrimp and shells
1/4 cup water
150 grams annatto powder
1/4 cup patis
salt
pepper
cooking oil
1/2 kilo medium-size shrimp, shelled, sliced in half
1 stalk small size pechay, shredded, blanched
1/2 head garlic, finely chopped, fried
1/2 cup fish flakes, from fried tinapa
1 bundle spring onion, chopped
2 pieces boiled egg, cut into wedges
250 grams lechon kawali
250 grams pork chicharon
kalamansi

PROCEDURE:
1. Saute the garlic and onion. Add flour, annatto powder and water.
2. Then add the patis, fish flakes. Simmer three to five minutes.
3. Add the shrimp juice.
4. Fry the bihon noodles one batch at a time in a heated wok until fluffy and crisp.
5. Place the noodles in a plate and serve with the sauce top with boiled eggs, spring onions, fried garlic, chicharon and lechon on top.
6. Season with pepper and salt.

 
Lechon Kawali

INGREDIENTS:
500 grams pork belly slab
1 medium red onion
salt and pepper
cooking oil

PROCEDURE:
1. Put the pork belly, onion, salt and pepper, water in a stock pot and let it boil until tender.
2. Heat oil in a wok, and fry until crispy.