Pancit Luglog (big noodles made from rice sticks) require presoaking for a night. Soak the noodles completely under water. This will let the noodles absorb the water and will thicken the strands. Soaking will also make it pliable – bendable but firm like al dente spaghetti noodles. It has to turn like this before you even try cooking it. Otherwise, it will turn lumpy and no amount of boiling will make your noodles eatable.
Prepare the soup stock for cooking the noodles
Pancit Malabon uses pork meat which can come from any of these three parts: head, liempo (stomach flesh) or buto-buto (soup bones). Boil the meat and bones in water. Collect the soup stock. Set aside the meat which will later be used to top the dish. Cook your noodles in the soup stock.
Once your noodles are ready, you may now begin cooking the rest of the ingredients.