Simple Palabok

Prep time: 10 minutes
Cooking time:
Yields: 30 servings (sauce)

1/2 cup canola oil
2 pounds ground pork with fat
15 cloves garlic, minced
1 packet achuete powder
1 pound shrimp shells and head
2 cups water
1/3 cup patis or fish sauce
Ground pepper
12 cups pork broth
5 tbsp cornstarch
1 package pancit Bihon (I used excellent brand)
1 hard boiled eggs
Ground chicharon and fried Garlic for garnish
Chopped scallions for garnish
Kalamansi and patis for added flavor

Heat canola oil for 2 minutes
Add pork and cook for 25 minutes until brown.
Remove pork.
Add Garlic to the pot and cook for 30 seconds.
Add achuete powder.
Meanwhile - in a blender process shrimp shells and water until smooth.
Strain and add shrimp juice to the pot.
Add pork broth.
Add patis and ground pepper.
Make a slurry - by dissolving cornstarch with 5 cups of broth in a bowl then slowly whisk into the pot.
Add ground pork.
Cover and cook for 5 minutes stirring occasionally.
Cool down sauce completely to allow the sauce to thicken.
Cook your noodles - (1 minute in a boiling water)
Plate the palabok.
Noodles-sauce-chicharon-egg-scallion.
Serve.
Enjoy.