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.
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
- Black Pepper
- Chili powder
- Garlic powder
- sweet basil
Proteins and More
- 1 lb boneless pork chop
- 8.8 oz package of rice noodles
- 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.
- Plate the pancit and garnish with cilantro and a squeeze of lime juice.
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.