{"id":16057,"date":"2016-08-21T00:46:49","date_gmt":"2016-08-20T23:46:49","guid":{"rendered":"https:\/\/lovesharingfood.com\/pancit-palabok-erwan-heussaff\/"},"modified":"2016-08-21T00:46:49","modified_gmt":"2016-08-20T23:46:49","slug":"pancit-palabok-erwan-heussaff","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/pancit-palabok-erwan-heussaff\/","title":{"rendered":"Pancit Palabok | Erwan Heussaff"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/2MwZT7uBdOk\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>Erwan Heussaff makes the Palabok variation of Filipino noodle stir fry Pancit with ground pork and smoked fish. <\/p>\n<p>Subscribe to Erwan&#8217;s channel: http:\/\/taste.md\/1NWjiQL<\/p>\n<p>INGREDIENTS <\/p>\n<p>(serves approximately 4)<\/p>\n<p>\u00bd cup shrimp, cleaned<br \/>\n1 pack rice noodles, cooked in pork broth<br \/>\n\u00bd lb ground pork<br \/>\n2 tbsp crab fat or uni<br \/>\n2 cloves of garlic minced<br \/>\n\u00bd cup shrimp broth<br \/>\n1 tbsp anatto powder cornstarch diluted in water<br \/>\n1-2 tbsp fish sauce<br \/>\n\u00bd smoked fish, flaked and fried<br \/>\n2 scallions<br \/>\n1 handful of crispy pork rinds<br \/>\ncrushed peanuts<br \/>\n2 hard boiled eggs<\/p>\n<p>RECIPE <\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Add more oil to wok, and fry the smoked fish until flaky and crisp.<\/p>\n<p>In a large bowl, mix noodles, sauce and fried fish. <\/p>\n<p>Top with sliced scallions, pork rinds, boiled eggs and crushed peanuts.<br \/>\n___<\/p>\n<p>Follow us! We don&#8217;t bite&#8230;unless you&#8217;re made of food ;)<\/p>\n<p>Subscribe to Tastemade | http:\/\/taste.md\/1QsXIWq<br \/>\nSnapchat Discover | http:\/\/taste.md\/1P9UuDM<br \/>\nFacebook | http:\/\/taste.md\/1Zf0Bve<br \/>\nInstagram | http:\/\/taste.md\/1OaAv4P<\/p>\n<p>More daily programming | http:\/\/www.tastemade.com<\/p>\n<p>Watch us behind the scenes at Snapchat | @tastemade<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=2MwZT7uBdOk\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] Erwan Heussaff makes the Palabok variation of Filipino noodle stir fry Pancit with ground pork and smoked fish. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":16058,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"_themeisle_gutenberg_block_has_review":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27],"tags":[447,33,129,32,151,802,685,943,38,851,510,832,1077],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault.jpg","uagb_featured_image_src":{"full":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault.jpg",1280,720,false],"thumbnail":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault-300x169.jpg",300,169,true],"medium":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault-620x349.jpg",620,349,true],"medium_large":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault-768x432.jpg",768,432,true],"large":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault-940x529.jpg",940,529,true],"1536x1536":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault.jpg",1280,720,false],"2048x2048":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2016\/08\/1471736809_maxresdefault.jpg",1280,720,false]},"uagb_author_info":{"display_name":"LoveSharingFood","author_link":"https:\/\/lovesharingfood.com\/author\/19aa851355b4d60a\/"},"uagb_comment_info":0,"uagb_excerpt":"[ad_1] [ad_2] Erwan Heussaff makes the Palabok variation of Filipino noodle stir fry Pancit with ground pork and smoked fish. 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