In a large mixing bowl or pot, combine 2 to 3 quarts of water and the palabok noodles. Allow the noodles to soak for 30 minutes or follow the instructions on the package. Remove the noodles from the water and set them aside.

In a large cooking pot, bring fresh water to a boil. Add the soaked noodles and cook for 10 to 15 minutes, or until tender. Drain the noodles well and transfer them to a large bowl. Cover the bowl to prevent the noodles from drying out.

Using the same pot of boiling water, cook the shrimp for 1 ½ minutes, or until they turn pink and float to the surface. Remove the shrimp and set them aside.

Add the Napa cabbage to the boiling water and cook for 1 minute. Remove the cabbage and set it aside.

Heat the cooking oil in a clean pot over medium heat. Add the pork slices and sauté until lightly browned. Stir in the fish sauce and annatto water. Pour in 3 ½ cups of water and bring the mixture to a boil. Cover the pot and cook on medium heat for 15 to 18 minutes, or until the pork becomes tender. Add more water as needed to maintain a saucy consistency.

Uncover the pot and add the Knorr Shrimp Cube and tinapa flakes. Cook for another 5 minutes.

In a separate bowl, mix the flour with ½ cup of water until smooth. Gradually add this mixture to the pot while stirring continuously. Allow the sauce to thicken to your desired consistency. Season with ground black pepper and stir well.

To assemble the palabok, place a portion of the noodles on a serving plate. Generously pour the sauce over the noodles, ensuring they are well-coated. Top with the Napa cabbage, cooked shrimp, and quartered boiled eggs. Sprinkle crushed chicharon and chopped scallions over the top.

Serve with calamansi or lime wedges on the side. Enjoy this flavorful Filipino classic!