Pancit Palabok
Poached Shrimp, Pork Ragù, Soft-Boiled Egg, Fried Vermicelli Noodles, Herbs
Chef Chance Anies of Tabachoy | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Shrimp Stock:
3 ounces dried shrimp
1 yellow onion, julienne
One 2-inch piece ginger, julienne
4 cloves garlic
4 scallions, cut into batons
1 teaspoon achiote paste
10 grams fish sauce
Kosher salt
Shrimp Slurry:
1 tablespoon cornstarch
1 teaspoon fish sauce
Kosher salt
Ragù:
2 tablespoons neutral oil
1 teaspoon annatto seed
1 pound ground pork
Kosher salt
¼ cup minced garlic
¼ cup minced ginger
½ cup minced onion
2 tablespoons tomato paste
Fish sauce
To Assemble and Serve:
Oil for frying
100 grams dry vermicelli noodles
Powdered chicharron
12 poached shrimp, peeled and deveined
Bonito flakes
1 soft-boiled egg
Scallion
Thai basil
Cilantro
Lemon juice
METHOD
For the Shrimp Stock:
In a saucepan over medium heat, sauté dried shrimp, onion, ginger, garlic, and scallion until browned. Add achiote paste and continue to cook until mixture is aromatic. Stir in 1 quart water and fish sauce. Bring mixture to a boil, then reduce heat and let simmer 45 minutes. Taste and adjust seasoning with salt. Transfer to airtight containers and reserve.
For the Shrimp Slurry:
In a mixing bowl, combine cornstarch and 1 tablespoon water. Mix until cornstarch is fully dissolved. Set aside. In a small saucepan over medium-high heat, bring 1 cup Shrimp Stock to a boil. Once boiling, slowly whisk in cornstarch mixture until well combined. Taste and adjust seasoning with fish sauce and salt. Set aside.
For the Ragù:
In a small saucepan over medium flame, heat oil. Add annatto seed, then remove pan from heat and let sit 5 minutes. Strain, discard seeds, and reserve oil. In a separate saucepan over medium heat, brown pork. Season with salt. Using a slotted spoon, remove pork from pan and set aside. In the same pan, add reserved annatto oil, garlic, ginger, and onion. Cook until alliums are soft and translucent. Season with salt. Stir in tomato paste and cook until paste has slightly browned. Deglaze pan with 2 cups Shrimp Stock, then bring mixture to a boil. Once boiling, add reserved cooked pork. Cook until mixture has reduced to desired thickness. Taste and adjust seasoning with salt and fish sauce. Reduce heat and keep warm.
To Assemble and Serve:
In a fryer, heat oil to 375°F. Add noodles and fry 15 seconds, or until noodles have puffed up. Transfer noodles to a paper towel-lined plate. Once noodles have drained, transfer noodles to a large serving bowl. Cover with Ragù. Garnish with chicharron, poached shrimp, bonito flakes, egg, and herbs. Season with lemon juice. Pour Shrimp Slurry over top of noodles. Mix to fully incorporate.
