Pork Pancit Recipe
Pork Pancit Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A dear Filipino friend gave me a pork recipe so tempting, we never have leftovers. Try it with meats like chicken, sausage or Spam. —Priscilla Gilbert, Indian Harbour Beach, Florida
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked vermicelli or angel hair pasta
  • 1 pound boneless pork loin chops (1/2 inch thick), cut into thin strips
  • 3 tablespoons canola oil, divided
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons salt, divided
  • 1 medium onion, halved and thinly sliced
  • 2-1/2 cups shredded cabbage
  • 1 medium carrot, julienned
  • 1 cup fresh snow peas
  • 1/4 teaspoon pepper

Directions

Break vermicelli in half; cook according to package directions. Drain.
Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.
In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine. Yield: 6 servings.
Originally published as Pork Pancit in Simple & Delicious April/May 2016

Nutritional Facts

1-1/3 cups: 326 calories, 12g fat (2g saturated fat), 36mg cholesterol, 627mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 8 ounces uncooked vermicelli or angel hair pasta
  • 1 pound boneless pork loin chops (1/2 inch thick), cut into thin strips
  • 3 tablespoons canola oil, divided
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons salt, divided
  • 1 medium onion, halved and thinly sliced
  • 2-1/2 cups shredded cabbage
  • 1 medium carrot, julienned
  • 1 cup fresh snow peas
  • 1/4 teaspoon pepper
  1. Break vermicelli in half; cook according to package directions. Drain.
  2. Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.
  3. In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine. Yield: 6 servings.
Originally published as Pork Pancit in Simple & Delicious April/May 2016

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Reviews forPork Pancit

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MY REVIEW
DianeC23 User ID: 141506 248303
Reviewed May. 16, 2016

"easy to make, and the pork was tasty. I also used coleslaw mix with carrots to make it even easier. I did wish the pasta had some sort of light sauce."

MY REVIEW
sjpoor User ID: 2565047 247869
Reviewed May. 4, 2016

"This dish is outstanding. It is easy to make and even great as leftovers. I made it easier by using packaged coleslaw mix and julienne sliced carrots. It is also great with chicken. I served it with spring rolls to complete the meal. Try it!....you'll like it."

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