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Ingredients
2 servings
2 tablespoonscanola oil
½ cupground pork
6 piecesShrimp
shelled and deveined
1 tablespoonatsuete seeds
1 tablespoonhibe
dried shrimp
0.25pork bouillon cube
0.25shrimp bouillon cube
2 tablespoonscornstarch
dissolved in 1 cup water
2 ½ cupsbihon noodles
thin rice noodles, cooked according to package directions
1egg
medium, Hard-boiled, sliced, to serve
2 piecescalamansi
halved, to serve
green onions
chopped, to serve
chicharon
crushed, to serve
salt
to taste
ground black pepper
to taste
Instructions
Step 1
In a frying pan over medium heat, heat oil. Add pork and cook pork until cooked through. Using a slotted spoon, remove pork from the oil and set aside.
Step 2
In the same pan with the oil, add shrimp. Cook shrimp until opaque and orange, stirring. Remove from the oil using a slotted spoon and transfer to a plate.
Step 3
Still using the same pan, add atuete seeds. Cook seeds until it colors the oil, about 1 minute, stirring. Remove and discard seeds. Add hibe and cook until crisp. Remove from the oil. Add pork and shrimp bouillon pieces, and cook until dissolved. Pour in slurry. Bring to a boil then simmer until thickened, stirring. Season with salt and ground black pepper.
Step 4
To serve, place cooked bihon onto a plate. Top with sauce. Garnish with ground pork, shrimp, egg slices, green onions, crushed chicharon, and a side of calamansi.
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