Classic Palabok Sauce – A Flavorful Filipino Dish

Cook the palabok noodles according to the packaging instructions. Set aside.
Prepare the Tinapa:

Remove the head and bones from the tinapa. Shred the fish and set aside.
Cook the Ground Pork:

Heat oil in a pan over medium heat. Add the shredded tinapa and fry until crispy, then remove from the pan and set aside.
In the same pan, add the ground pork and cook for about 3 minutes, spreading it out in the pan to cook evenly.
Add Aromatics:

Add garlic and onion to the pan with the pork. Sauté for a few seconds until fragrant.
Season with fish sauce, salt, pepper, and chicken powder. Stir to combine.
Make the Sauce:

Set aside half of the cooked pork and other toppings for garnishing later. Add the atsuete (annatto seed) mixture to the remaining pork in the pan.
Pour in the 1 liter of water and bring to a boil.
Add the palabok powder mixture and stir well, letting it simmer for a few minutes.
Mix in the cornstarch mixture to thicken the sauce. Season with additional salt and pepper to taste.
Finish the Sauce:

Add the remaining fried tinapa and crushed chicharon to the sauce. Stir well and cook for a few more minutes until the sauce thickens to your desired consistency.
Serve:

To serve, place the palabok noodles on a plate and pour the Palabok sauce over the top.
Garnish with the prepared hardboiled egg slices, fried tinapa, chicharon, and chopped spring onions.
Serving and Storage Tips