Pancit Luglug Is Easy

Pancit Luglug easily with thick noodles, flavorful sauce, ground pork, shrimp, chicharon, and eggs. It was warm, delicious and classic favorites the Philippines!

Although a very simple recipe, this easy pancit luglug needed a bit more reading and googling to put together than I expected. You see, in the culture of food, pancit palabok Kapampangan called pancit luglug so I always thought these two noodle as one and the same and luglug, meaning  "to submerge " in Kapampangan, just a Kapampangan term for palabok.

After going through a few recipes online, however, I find that the pancit luglug is referred to in other parts of the country as a version of Kapampangan palabok but is said to be made from thick, spaghetti-like noodles pancit malabon is similar to. This is the part that is confusing to me because when I as far as I know, the Kapampangan luglug is exactly like the palabok including the use of a thin noodle bihon.
Pancit Luglug Is Easy
Preparation time
10 minutes
Cook time
40 minutes
Total time
50 minutes

Pancit Luglug easily with thick noodles, flavorful sauce, ground pork, shrimp, chicharon, and eggs. It was warm, delicious and classic favorites the Philippines!

Course: Main entrance
Cuisine: Filipino
Servings: 8
 The share of
Calories: 460 kcal
Materials

• 4 1/2 cup water
• Great 1/4 pounds (about 8) shrimp, peeled and deveined
• 1 tablespoon canola oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 pound ground pork
• 1 tablespoon fish sauce
• 1 tablespoon powdered atsuete
• 1 cube of broth prawn (or pig)
• 1/4 cups flour
• salt to taste
• 16 ounces thick corn flour noodles
• 1 cup crushed pork rinds (chicharon)
• 2 hard boiled eggs, peeled and sliced
• roasted garlic bits
• green onions, chopped
• calamansi, cut into two parts

Instructions

1. In a saucepan over medium heat, bring 4 cups water to a boil. Use a fine mesh colander, plunge shrimp into hot water and cook for about 1 to 2 minutes. Remove and allow to cool to the touch. Slice lengthwise into sections. Reserve the liquid.
2. In a saucepan over medium heat, heat the oil. Add the onion and garlic and cook until soft. 
3. Add the ground pork. Cook, mess with the back of a spoon until lightly browned. Drain excess fat except about 1 tablespoon.
4. Add the fish sauce and cook for about 1 to 2 minutes.
5. Add atsuete powder and stir until evenly colored ground pork.
6. Add the reserved liquid and bring to a boil. Reduce heat, cover, and simmer for about 6 minutes or until the meat is soft to10 and mature.
7. Add shrimp or pork beef bouillion and stir until dissolved.
8. In a small bowl, combine the remaining 1/2 cup of water and flour. Stir until well blended and smooth with no lumps.
9. Gently add to the Pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce thickens. Season with salt to taste.
10. Meanwhile, in a large saucepan over medium heat, bring about 4 quarts of water to a boil. Add the noodles and cook according to package directions with gently but firmly. Drain.
11. In a large bowl, combine cooked noodles, meat sauce and 1/2 cups crushed chicharon. Gently toss to distribute evenly.
12. Transfer to a serving platter. Garnish with the remaining 1/2 cup crushed chicharon, sliced boiled eggs, roasted garlic, and green onions. Serve hot with calamansi.