Pork Pancit Recipe

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Pork Pancit Recipe photo by Taste of Home

Pork Pancit Recipe

Read Reviews

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

Featured In: 26 Healthy Meals in a Bowl

MAKES:

6 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick Diabetic Exchange

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

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

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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."