Pork Pancit
By
Vickie Parks
@Northwestgal
11
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).
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6 to 8
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
1 lbvermicelli noodles
-
·water (to soak noodles)
-
1 lblean pork, cut into bite-size pieces
-
1/4 colive oil
-
1 Tbsplow-sodium soy sauce
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1/2 mediumonion, chopped
-
3 clovegarlic, minced
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3 cwater
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1pork bouillon cube
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1/2 smallhead cabbage, chopped
-
2 stalk(s)celery, chopped
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2 largecarrots, sliced diagonally (about 1/4 inch thick)
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1 smallyellow bell pepper, chopped
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1 csnow peas (or fresh green beans)
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1 tspblack pepper
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2scallions (green onions), chopped (for garnish)
How to Make Pork Pancit
- Soak the vermicelli noodles in water for 5 to 10 minutes, to soften. Drain well; set aside.
- In 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.
- Add the cabbage, celery, carrots, bell pepper, and snow peas (or green beans), and cook for 10 minutes.
- Add the drained vermicelli noodles, and simmer over low heat until the noodles soak up all the broth. Season with black pepper.
- Garnish servings with sliced scallions (green onions), and serve immediately.
