📝 About This Recipe
Hailing from the historic town of Marilao, Bulacan, this unique pancit variation stands out for its velvety, vibrant orange sauce made from toasted ground rice rather than the usual cornstarch thickener. It offers a nostalgic, smoky flavor profile complemented by the crunch of crumbled pork cracklings and the zest of fresh calamansi. This dish is a true celebration of Filipino culinary ingenuity, turning humble rice into a rich, multi-textured masterpiece perfect for any celebration.
🥗 Ingredients
The Noodles
- 500 grams Pancit Luglog or thick Rice Sticks (soaked in water for 30 minutes until softened)
The Ground Rice Base
- 1/2 cup Uncooked White Rice (toasted until golden brown and finely ground)
- 5 cups Shrimp Stock (made from boiled shrimp heads and shells)
- 1/4 cup Achuete (Annatto) Oil (for that signature orange color)
Sauté and Seasoning
- 5 cloves Garlic (minced)
- 1 medium Red Onion (finely chopped)
- 250 grams Pork Belly (boiled and sliced into small strips)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Toppings
- 250 grams Shrimp (peeled and deveined, tails on)
- 1 cup Chicharon (Pork Cracklings) (crushed into small pieces)
- 3 pieces Hard-boiled Eggs (sliced into rounds)
- 1/2 cup Tinapa (Smoked Fish) Flakes (toasted)
- 1/4 cup Green Onions (finely chopped)
- 8-10 pieces Calamansi (sliced for serving)
👨🍳 Instructions
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1
Start by toasting the dry rice in a pan over medium heat, stirring constantly until it turns a deep golden brown and smells nutty. Let it cool, then grind into a fine powder using a spice grinder or blender.
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2
Prepare your shrimp stock by boiling shrimp heads in 6 cups of water for 15 minutes. Mash the heads to extract maximum flavor, then strain and set aside 5 cups of the liquid.
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3
In a large pot or wok, heat the annatto oil over medium heat. Sauté the garlic and onions until the onions are translucent and the garlic is fragrant.
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4
Add the sliced pork belly and cook for 3-5 minutes until the edges are slightly crispy and the fat has rendered.
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5
Pour in the shrimp stock and bring to a gentle boil. Season with fish sauce and black pepper.
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6
Slowly whisk in the toasted ground rice powder. Continue to stir constantly to prevent lumps from forming and to stop the rice from sticking to the bottom of the pot.
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7
Simmer the sauce for 10-12 minutes on low heat. The sauce will thicken significantly as the rice hydrates; it should reach a smooth, gravy-like consistency.
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8
While the sauce simmers, blanch the soaked rice noodles in a separate pot of boiling water for about 1-2 minutes until al dente. Drain well.
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9
In a small pan, quickly sear the shrimp in a little oil until pink and opaque. Set aside for topping.
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10
To assemble, place a generous portion of noodles on a platter or individual plates. Ladle the thick, golden rice sauce over the noodles until they are well-covered.
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11
Top with a sprinkle of toasted tinapa flakes, crushed chicharon, and chopped green onions.
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12
Arrange the seared shrimp and sliced hard-boiled eggs artistically on top. Serve immediately with calamansi on the side.
💡 Chef's Tips
For the smoothest sauce, sift the ground rice through a fine-mesh strainer before adding it to the stock. If the sauce becomes too thick while sitting, thin it out with a little extra warm shrimp stock or water. Toasting the rice is crucial; don't rush this step as it provides the signature smoky depth that defines Marilao style. Use authentic 'Tinapa' (smoked fish) rather than regular fish flakes to ensure the traditional flavor profile. Always serve the calamansi fresh; the acidity is essential to cut through the richness of the ground rice sauce.
🍽️ Serving Suggestions
Pair with warm Filipino Pandesal to soak up any extra savory sauce left on the plate. Serve alongside a cold glass of Sago't Gulaman or fresh Buko (coconut) juice. For a complete Filipino feast, serve this as a merienda (afternoon snack) or a side to Fried Chicken. Provide extra fish sauce and crushed chili on the table for those who prefer a bolder, spicier kick. This dish is traditionally served on a 'bilao' (woven bamboo tray) lined with banana leaves for an authentic rustic presentation.