Erwan Heussaff makes the Palabok variation of Filipino noodle stir fry Pancit with ground pork and smoked fish.
(serves approximately 4)
½ cup shrimp, cleaned
1 pack rice noodles, cooked in pork broth
½ lb ground pork
2 tbsp crab fat or uni
2 cloves of garlic minced
½ cup shrimp broth
1 tbsp anatto powder cornstarch diluted in water
1-2 tbsp fish sauce
½ smoked fish, flaked and fried
1 handful of crispy pork rinds
2 hard boiled eggs
Make sauce by frying garlic, ground pork, 2 tsps fish sauce together in a hot wok, add shrimp. Add crab fat or uni and mix well quickly then add shrimp broth.
Reduce the heat and add cornstarch that has been diluted with water and anatto powder to thicken, then remove from heat and place in bowl.
Add more oil to wok, and fry the smoked fish until flaky and crisp.
In a large bowl, mix noodles, sauce and fried fish.
Top with sliced scallions, pork rinds, boiled eggs and crushed peanuts.