Pancit Luglug is Pampanga’s version of palabok. A saucy noodle dish mixed with luglug sauce and topped with sliced pork and shrimp, garnished with crushed chicharon, kamias, spring onion and hard boiled eggs.
Actually the word “luglug” is a Kapampangan word which means to “rinse” or “wash” the noodles in hot water until it is cooked which is the traditional way of cooking the noodles. Also, pork is the traditional topping for the pancit luglug and using shrimp and other seafood like squid or mussels might be just a variation and adaptation of cooking this dish.
Pancit Luglug Recipe
- 400g vermicelli (rice noodles)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 tbsp atchuete (annatto) powder
- 1kg small cooked prawns
- 1kg minced pork
- 2 (305g) cans cream of chicken soup
- 800ml (3 1/4 cups) chicken broth
- Optional garnish
- 2 spring onions, chopped
- 3 hard boiled eggs, crumbled
- Crushed pork rinds
- Fried garlic
- Soak the noodles in warm water for 5 minutes. In a large pot, boil some water and cook the noodles until tender. Drain and set aside.
- In a frying pan, heat the oil over medium heat and saute the onion and garlic. Set aside half this mixture for the sauce.
- Stir in the atchuete powder for a deep red orange color, followed by the prawns. Simmer for 2 minutes and set aside.
- In a large pot, brown the minced pork until it is no longer pink. Add the remaining half of the onion-garlic mixture, and salt and pepper to taste.
- Add the cream of chicken soup and stir until well mixed. Add the chicken broth and stir until it becomes a thick sauce. Set aside.
- To serve, place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the prawn mixture.
- Garnish with spring onions, egg, crushed pork rinds, and fried garlic.
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