Pork Pancit

Pork Pancit Recipe

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Vickie Parks


Pancit is a classic Filipino recipe with regional variations in what meat, vegetables, and seasonings are used. And you can use other noodles as well, like bihon or rice noodles, or pancit noodles (though some find the yellow pancit a bit too thick and prefer thinner Asian type noodles). As you can see, there are endless varieties of ways to prepare this dish, the only limitation is your imagination. It can be made with pork, chicken, beef or seafood. This one uses pork, but feel free to use chicken tenders in place of the lean pork (and use chicken bouillon in place of the pork bouillon).

☆☆☆☆☆ 0 votes
6 to 8
20 Min
25 Min
Stove Top


1 lb
vermicelli noodles
water (to soak noodles)
1 lb
lean pork, cut into bite-size pieces
1/4 c
olive oil
1 Tbsp
low-sodium soy sauce
1/2 medium
onion, chopped
3 clove
garlic, minced
3 c
pork bouillon cube
1/2 small
head cabbage, chopped
2 stalk(s)
celery, chopped
2 large
carrots, sliced diagonally (about 1/4 inch thick)
1 small
yellow bell pepper, chopped
1 c
snow peas (or fresh green beans)
1 tsp
black pepper
scallions (green onions), chopped (for garnish)

How to Make Pork Pancit


  • 1Soak the vermicelli noodles in water for 5 to 10 minutes, to soften. Drain well; set aside.
  • 2In a large Dutch oven or stock pot, brown the pork in oil. Add soy sauce, onion and garlic, and cook until onions is soft. Add water and bouillon cube to the pork, and bring to a low simmer.
  • 3Add the cabbage, celery, carrots, bell pepper, and snow peas (or green beans), and cook for 10 minutes.
  • 4Add the drained vermicelli noodles, and simmer over low heat until the noodles soak up all the broth. Season with black pepper.
  • 5Garnish servings with sliced scallions (green onions), and serve immediately.

Printable Recipe Card

About Pork Pancit

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Filipino