Back to 6 servings sauce 1 pound shrimp, with shells and heads if possible 5 cups water, for the shrimp stock 2 tablespoons neutral oil 4 cloves garlic, minced, divided 0.5 cup red onion, finely chopped 0.25 pound ground pork 1 teaspoon annatto (achuete) powder, mixed with 1/4 cup hot water 2 tablespoons fish sauce, plus more to taste 2 tablespoons cornstarch, mixed with 1/4 cup cold water as a slurry 0.25 teaspoon freshly ground black pepper noodles 8 ounces rice noodles, bihon, vermicelli or palabok noodles toppings 0.5 cup tinapa or smoked trout, flaked 0.5 cup crumbled chicharron (pork rinds), add just before serving 2 hard-boiled eggs, shelled and sliced 4 green onions, chopped lemon or calamansi, wedges, for serving
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1 Step 1: Shell and devein the shrimp, saving the shells and heads. Put the shells and heads in the water and simmer for 10 minutes, then strain the liquid back into the pot. Cook the shrimp meat in this stock for 2 to 3 minutes, until the shrimp turn pink and curl, then lift them out onto a plate.2 Step 2: Heat the oil in a large skillet over medium-low heat. Add half the garlic and the red onion and cook until the onion is translucent, about 3 minutes.3 Step 3: Add the ground pork and cook, breaking it up, until no longer pink and fully cooked, about 5 minutes, then stir in the remaining garlic.4 Step 4: Pour in 3 cups of the shrimp stock, the annatto liquid, fish sauce and black pepper. Bring to a simmer.5 Step 5: Stir in the cornstarch slurry and simmer, stirring often, for about 5 to 15 minutes until the sauce is glossy and noticeably thickened. Taste and add more fish sauce as needed.6 Step 6: Meanwhile, cook the noodles in boiling water according to the package directions until just tender, about 3 minutes for thin noodles. Drain well.7 Step 7: Boil the eggs for 6 minutes, then chill in ice water for at least 10 minutes. Peel and slice.8 Step 8: Toss the noodles with about three-quarters of the sauce, then transfer to a platter. Spoon the remaining sauce over the top.9 Step 9: Arrange the shrimp, flaked tinapa, egg slices and green onions over the noodles. Scatter the crumbled chicharron over just before serving, and serve with lemon or calamansi wedges.getsaucepan.com/r/47f05df2-87f6-5773-bb0e-6dd7052bf3c7
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