Pancit Palabok

Make the shrimp stock: In a pot, combine the water (2 cups), shrimp heads, and shrimp bouillon (1 cube). Smash the heads to release flavor.

Once the broth comes to a boil, add the shrimp (1 lb) (peeled, if desired) and cook until opaque. Remove the shrimp and set aside.

Simmer the broth for another 5 minutes, then remove from heat and strain if preferred.

In a large wok, heat a little neutral oil (1 Tbsp). Add garlic (6 cloves) and onions (1 small) and sauté for 2–3 minutes, or until soft, fragrant, and translucent.

Add the ground pork (1 lb) and cook until no longer pink. Stir in the Wow Sarap seasoning (½ packet). Add tinapa fish flakes, if using, and saute for 1-2 minutes.

Pour in the shrimp stock. Mix annatto powder and hot water to create annatto water (2 cups), add to pot and mix well. Bring to a boil then Simmer for 2–3 minutes.

Add the cornstarch slurry (a mix of cornstarch (4 Tbsp) and water (1 cup)) and simmer until the sauce thickens and the pork is fully cooked, about 10 minutes. Everything should be fully incorporated.

Season with fish sauce (2–3 Tbsp), salt (to taste), and pepper (to taste) to taste.

On a plate or bowl, assemble by adding the sauce to your noodles.

Top with fried garlic, hard-boiled eggs, green onions, chicharrón, lemon wedges or slices, fried tinapa flakes, and the cooked shrimp (1 lb).