Filipino Pancit with Pork

This rice noodle dish traditionally features cabbage, but this recipe takes advantage of locally grown Asian greens for a touch of umami.

Filipino Pancit with Pork

Wine Pairing:


Active Time:

20 - 25 minutes

Total Time:

30 - 35 minutes



  • 0.5 oz cilantro
  • 0.6 oz garlic
  • 1 lime
  • 12 oz joi choi, tatsoi, bok choy, and dino kale
  • 4 oz carrot
  • 4 oz onion
  • 6 oz cabbage

Spice Mix

  • Black Pepper
  • Cayenne
  • Chili powder
  • Garlic powder
  • Salt
  • sweet basil

Proteins and More

  • 1 lb boneless pork chop
  • 8.8 oz package of rice noodles

Pantry Items

  • 1 tbsp olive oil
  • 1-3 tbsp soy sauce, tamari, or Bragg’s Liquid Aminos

1: Cook pork:

  • Trim any fat from pork. Place trimmed pork in a large pot and cover with water. Bring to a boil over medium-high heat. Lower to medium and poach pork for 20 min.
  • When cooked through, remove pork from water. Reserve cooking liquid.
  • After pork is cool to the touch, chop into ½” cubes. Set aside.

2: Prep the vegetables:

  • Mince garlic. Dice half of the onion into ¼” pieces. Save other half for recipe 3.

  • Very thinly slice cabbage. Chop greens and stem (excluding tough root ends) of tatsoi, joi choi, bok choy and dino kale. Peel carrots and cut into matchsticks.

  • Mince cilantro and slice lime into wedges. Reserve for garnish.

3: Prep the noodles:

  • Place noodles in a large bowl with hot water and let soak.

4: Cook the pancit:

  • Heat wok or large saute pan with 1 tbsp olive oil over medium-high heat.

  • Add onion and cook until soft.

  • Add minced garlic and cook for 1 min.

  • Add chopped pork and saute until it starts to brown.

  • Add cabbage, tatsoi, joi choi, bok choy, dino kale, and carrots. Stir and cook 2 min. 

  • Add spice mix; ½ cup of reserved pork cooking water, and 1-3 tbsp of soy sauce.

  • Drain noodles and add to pan. Toss to combine ingredients.

5: Serve:

  • Plate the pancit and garnish with cilantro and a squeeze of lime juice. 

Chef's Tips

Our spice mix is a natural replacement for MSG or Accent brand flavor enhancer. Because of its high salt content, a very little goes a long way in adding umami, or depth of flavor, to a recipe.