We eat pancit, or noodles, always — but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that's stained reddish-gold by achuete (annatto). The toppings aren't decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).
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Author
Angela Dimayuga | 2019-10-09
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