Pancit is a type of noodle dish that can be seen all around the Philippines. They vary from region to region, much like most Filipino dishes. There are literally dozens of different recipes, each unique from the other.
This particular Pancit dish, which is called Pancit Luglug, is one of my favorites. Why you ask? Try saying the dish’s name out loud. Isn’t it awesome? No? Well at least I think so.
Kidding aside, the thing that fascinates me about this particular dish is how well all its ingredients go together to create something that has a deep, rich flavor, which is unique and satisfying. Something about mixing ground up deep fried pork rind with flaked smoked fish and shrimp juice to create the base of the sauce, just works. Pour that over Pancit Luglug, which is a cornstarch based noodle, and you got yourself one of the most yummiest noodle dishes.
I am not too versed on the dish’s history but I would guess that Pancit Luglug is the child of Pancit Malabon, which is the main delicacy in the city of Malabon, one of the municipalities that make up Metro Manila. The city is known for their Chicharon or deep fried pork rinds and their fishing industry. Pancit Malabon, Luglug and Palabok are all similar. The main difference that I know between them is that Malabon is usually drier, while Luglug and Palabok is served with more sauce. The difference between Luglug and Palabok is the type of noodle used. Luglug uses a type of noodle that is cornstarch based and is thicker and chewier once cooked while Palabok uses bean thread vermicelli which is much thinner and is softer when cooked.
Like a lot of recipes here in PinoyGrub, Pancit Luglug is simple. The elaborateness in the dish comes from the preparation of each ingredient, but once you have everything ready, it is just a matter of putting them all together to create this wonderful dish that is both enjoyable to eat and a pleasure to look at.
This is how you make Pancit Luglug PinoyGrub style.
16 oz. package of dried pancit luglug (use bean or rice vermicelli for Palabok)
6 cups chicken stock
1 pound shrimp (shell and head on)
1 pound ground pork
1/2 cup Tinapa (smoked fish) flakes
2/3 cup ground Chicharon (pork rind)
3 tbsp. Annatto infused oil
1/2 medium onion finely diced
3-4 cloves garlic minced
1/4 cup cornstarch dissolved in water
3 hard boiled eggs cut into wedges
chopped chives for garnish
Calamansi wedges (use lemon or lime if Calamansi is not available)
Patis (fish sauce)
Salt and white pepper
Start off by soaking the noodles in warm water for 10 minutes then cooking them in boiling water for 8-12 minutes or just cook them according to the package’s instructions). Drain and shock them in cold water then set aside.
Peel and de-vein shrimp but keep the shells and head. Place all the heads and shells in chicken stock and simmer until you feel that the juices from the shrimp is infused enough in the stock. Run the stock through a strainer squeezing the shrimp juice through then keep in a simmer. grill or pan fry the shrimp, season with salt and pepper and set aside.
brown the ground pork, season with salt and pepper then set aside when done. in the same pan, add the annatto oil and saute the onion and garlic until soft. Place the ground pork back into the pan along with some of the Chicharon and Tinapa flakes (leave a small amount out for garnish). Pour in the hot stock. Let it simmer then stir in cornstarch slurry. Simmer while stirring until thick. Season with Patis and white pepper.
Plate the noodles, pour the sauce and place the shrimps along with hardboiled eggs on top and garnish with Chicharon, Tinapa, chopped chives. Serve with Calamansi or Lemon/Lime wedges. Eat. Enjoy.
So there you have it, a noodle dish of awesome, Pancit Luglug! Hanggang sa muli, paalam!