INGREDIENTS:
- 400 gms. of belly pork rashers
- 600 gms. of cooked medium sized prawns (such as North Atlantic prawns)
- cooking oil
- 1/4 c. achuete seeds
- 1/4 c. of crushed garlic
- 1/2 c. dried prawns (hibe), soaked in boiling water for about 20 minutes
- 4 c. pork stock (from boiling the pork)
- 1/2 tsp. ground black pepper
- 1/4 c. plain (all purpose) flour
- 1/2 c. water
INSTRUCTIONS:
- Boil the pork rashers in water seasoned with salt and pepper until tender. Set aside to cool. Reserve the stock.
- Shell the prawns. Set the prawn meat aside and use the shells and heads to make the prawn stock. Chop half of the prawn meat and use the whole ones for topping.
- Deep fry the pork on medium heat for about 10 minutes. Leave to cool, then fry again in very hot fat until the skin is blistered. Chop into pieces.
- You can use lechon kawali, Chinese lechon or bagnet instead of the fried pork.
- Heat up 3 tbsps. of oil (used for frying the pork) in a pot or wok. Fry the garlic until light golden brown. Skim the garlic off and set aside.
- Grind the soaked dried prawns finely in a food processor.
- Add to the oil used for frying garlic. Sir fry until toasted and fragrant. Add 1/2 tsp. each of salt and sugar and a good grind of black pepper. Stir then transfer to a bowl. This is so tasty and good for sprinkling on anything. Make some extra and keep in a jar.
- Wipe the pan clean.
- Heat up another 1/4 c. of the oil used for frying the pork.
- Add in the annatto seeds and turn off the heat. Stir until the oil is stained deep orange. Skim off the seeds and discard.
- Fry the prawn shells until toasted in the annatto oil. Add the stock. Bring to a boil and simmer for about 20-30 minutes until you have a rich prawn stock. Pass through a strainer. Use a spoon to press all the juices out of the shells. You should make about 2 1/2 c. of stock.
- Wipe the pan clean. Transfer the stock back into the pan.
- Mix the flour and water then strain into the stock and stir with a whisk. Cook on low heat while constantly stirring until thick, 2-3 minutes. Season with pepper. The toppings and the fish sauce served with it would also add saltiness. Set aside.
You will also need the following ingredients to assemble the dish:
- 250 gms. of uncooked rice vermicelli (bihon)
- 4-6 Chinese leaves (pechay Baguio, Napa cabbage)
- 1/2 c. crushed chicharon (pork cracklings)
- 1/4 c. spring onion rounds, green and white parts separated
- 6 rashers cooked smoked bacon, chopped
- cooked seafood cocktail for topping, about 1/2 c.
- 2 hardboiled eggs, sliced into wedges
- extra fish sauce
- lime or calamansi to serve
INSTRUCTIONS:
- Cook the rice noodles in plenty of boiling water for 3 minutes. Strain.
- Cut the Chinese leaves (pechay Baguio, Napa cabbage) crosswise into 1" wide strips. Blanch and drain.
- If making a big serving, mix the noodles with the caldo (prawn gravy), add half of the chicharon, the chopped prawn meat (from the prawns used for making the gravy), 2 tbsps. of the fried garlic, half of the dried prawns and the white parts of spring onions.
- Transfer to a large serving dish and arrange the toppings:
- Sprinkle the rest of the chicharon, the dried prawns, the bacon, the green parts of the spring onions and more garlic on top of the noodles. Scatter the Chinese leaves (pechay Baguio, Napa cabbage) on top. Lastly, arrange the seafood, fried pork and boiled eggs.
- Serve with fish sauce and calamansi or lime wedges.
- For individual servings, divide the noodles between plates. Top with the caldo (prawn gravy). Add the sprinkles and toppings.
Source: Adora's Box
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