In a medium size wok, in a low fire, saute the pork rind and fat. Saute until the fat is rendered then put the minced garlic and minced onion. Saute until the onions are soft. Then add the meat and stir for a few minutes. Add 3 tablespoons of vinegar and 1 tablespoon of fish sauce.
Simmer for a few minutes and do not stir. Add some pork broth and simmer until tender. Set aside the cooked pork mask but leave some sauce and the bits that sticks to the pan.
Heat the pan used in cooking the pork topping and pour the shrimp broth. Strain the shrimp broth before pouring in the pan. Bring to a boil and simmer. Turn off heat and set aside.
Meanwhile to make the shrimp topping, in the wok where you fry the garlic, put some minced garlic and saute. Add in the patis, vinegar, pepper and simmer for a few seconds then add in the shrimps. Stir and simmer until the shrimps are cooked. Set aside.
To cook the pancit luglug sauce, heat a stock pot and put some annatto oil. Add the garlic and saute until fragrant. Add in the chicken bouillon cubes and shrimp broth. Pour and additional pork broth about 7 cups. Stir add the patis and bring to a boil.
Simmer for a few minutes then pour the rice flour mixture. Stir while pouring the rice flour to avoid curdling. Pour the annatto water while stirring to add more color to the sauce. Simmer while stirring until the rice flour is cooked. Turn off heat and pour the cornstarch slurry and stir constantly until the sauce is thick.