Noodles should be cooked as directed on the packaging. The traditional Pancit Malabon noodles must be soaked in water overnight before being cooked. Place aside.

Sautéing the minced garlic and onion is the first step in preparing the sauce.

Add the cooked pork chops, and simmer for three minutes.

Stir in the fish sauce and black pepper.

Add shrimp juice and annatto water, then bring to a boil.

Stir in the crushed pig rinds (chicharon).

Turn off the heat after 2 to 3 minutes of simmering.

Put the cooked noodles and sauce in a sizable bowl, and stir to combine.

Placing the tinapa flakes, eggs, parsley, garlic, and cabbage on top of the sauce and noodle combination in a large serving platter.

Serve with lemon or calamansi and a lot of love. Share and enjoy!