Recipe Rehab: Pancit Palabok (Pork Rice Bowl)

Recipe Rehab: Pancit Palabok

Yield: 4 Servings

Serving Size: 1/4 of the Recipe


  • 8 oz. Rice Noodles, we used our favorite Annie Chun's Brown Rice Noodles with Seaweed
  • 2 TB Annatto, soaked in water for 1 hour
  • 3/4 LB Raw, Wild-Caught Shrimp, peeled & deveined
  • 1 LB Organic Pork Tenderloin, cut into 1-inch cubes
  • 4 Garlic Cloves, minced
  • 1/4 Cup Gluten-Free All-Purpose Flour
  • 2 TB Fish Sauce
  • 3 Cups Organic, Low Sodium Chicken Stock
  • 1/2 Cup Tinapa, smoked fish flakes (sometimes hard to find)
  • 2 Eggs, hard-boiled and sliced down the middle
  • 4 Green Onions, sliced
  • 2 Limes, quartered
  • Bragg's Aminos, to taste


  1. Soak 2 tablespoons achuete in 1/4 cup water. Stir seeds vigorously with a spoon for about two minutes and let the orange color bleed into the water for about 30 minutes. Strain and toss seeds and set aside achuete water.
  2. Cook noodles according to package.
  3. In a medium skillet over medium heat-saute garlic until lightly browned. Stir in flour and coo- be sure to stir constantly- about 5 minutes. Gradually add chicken stock-keep stirring. Bring to boil. Reduce heat to medium-low and add fish sauce. Simmer, stirring occasionally, until thickened-roughly 15 to 20 minutes.
  4. In separate skillets with pure avocado oil, cook the shrimp and pork thoroughly, set aside.
  5. Place 1/4 of the rice noodles in a bowl, top with a ladle of chicken stock sauce, top with 4-5 shrimp, 4-5 pieces of pork tenderloin, a sprinkle of green onions, a pinch of tinapa, half of a hard-boiled egg, a lime wedge, and a dash of Bragg's.
RecipesAshley Pettit