Pancit Palabok Filipino Noodles With Smoky Pork and Seafood Sauce Recipe

Ingredients

• 1/4 cup (60ml) plus 2 to 3 tablespoons (30 to 45ml) fish sauce, divided
• 2 tablespoons sugar
• 1 tablespoon freshly ground black pepper, plus more as needed
• One 13.5-ounce (398ml) can coconut milk
• 1/2 cup water (120ml)
• 1 pound (450g) skin-on, boneless pork belly
• 1 head garlic, peeled and minced, plus 4 medium garlic cloves, crushed, divided
• 2 scallions, green tops thinly sliced crosswise for garnish and white parts reserved for stock
• One 1-inch piece peeled fresh ginger, bruised with the spine of a knife
• 1 red onion, finely diced, trimmings reserved for stock
• 2 (about 12 ounces; 340g) skinless chicken thighs
• 1 pound (450g) large shrimp, preferably head-on
• 1/4 cup (60ml) plus 1 tablespoon (15ml) canola or other neutral oil, divided
• 3 1/2 teaspoons annatto powder
• One 8-ounce bottle Filipino crab paste
• 1/2 cup (3 ounces) galunggong or tinapa (Filipino smoked fish), flaked and any large bones discarded
• 3 tablespoons cornstarch mixed with 3 tablespoons cold water to make a lump-free slurry
• Kosher salt
• One 16-ounce pack (or two 8-ounce packs) thick rice or cornstarch noodle sticks
• 4 large hard-boiled eggs, cut into wedges, for garnish
• 4 calamansi or 2 lemons, cut into wedges (see note)
• Fried garlic, for garnish
• 1 cup crushed pork cracklings (chicharron)

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