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PANCIT LUGLUG 
3 tbsp. cooking oil
3 cloves garlic, chopped
1 sm. onion, chopped
1 lb. pork tenderloin
1/2 lb. raw shrimp, shelled and deveined
1/2 c. soybean curd, cut into small cubes
3/4 c. shrimp juice
2 tsp. paprika
2 c. meat broth
1 1/2 tbsp. all-purpose flour
2 tbsp. fish sauce
1 tsp. salt
1/4 tsp. black pepper
1 lb. rice-stick noodles (Bijon)
1 c. chitcharon or dried pork rind (pounded)
1/2 c. flaked, smoked fish
3 hard-cooked eggs, sliced crosswise
2 lemons, sliced
1/2 c. finely sliced onions

Directions for shrimp juice are with recipe for Pancit Molo.

Boil pork tenderloin and slice into 1/2-inch long strips. In a saucepan heat oil and saute garlic and onion. Add pork and cook until browned. Stir in shrimp and soy bean curd; add shrimp juice and paprika. Let it boil, then remove meat and shrimp. Set aside.

To the remaining liquid, add meat broth and flour. Mix well and cook until sauce thickens. Season with fish sauce, salt, and pepper.

Soak rice-stick noodles in water for 5 minutes; drain. In a large container, boil water. Cook rice noodles for 1 minute and drain.

Place cooked noodles on a big platter and pour sauce all over. Top with meat, shrimp, pounded chitcharon, and flaked fish. Garnish with sliced eggs, lemons, and green onions.

Note: Shrimp Bisque may be substituted for the shrimp juice, if you're in a hurry.

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