Pancit Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
6
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Calories
548 kcal
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Course
Main Course
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Cuisine
Filipino
Pancit Recipe
Description
This Pancit recipe uses pork shoulder and chicken thigh, cooked separately in hot oil to develop a brown crust. Aromatics like onions and garlic are caramelized slowly to enhance their sweetness, then combined with optional achiote powder for color and subtle taste. Vegetables including carrots, celery, snap peas, and cabbage are then added and cooked just until tender-crisp.
Vermicelli noodles are incorporated last, simmered briefly in chicken stock with soy sauce, oyster sauce, fish sauce, sugar, salt, and pepper until tender. The key is constant stirring during this final step to prevent the delicate noodles from becoming mushy. Light acidity from optional lemon or lime juice brightens the dish at the end.
Pancit is best enjoyed fresh because noodles soften over time. It can be customized by substituting proteins or adding different vegetables per preference. It pairs well as a filling entrée or side dish. Leftovers can be refrigerated or frozen and reheated with added stock to regain moisture.
Preparation advice emphasizes the importance of mise en place since the cooking pace is fast, as well as slicing ingredients evenly. Caramelizing onions slowly enriches the flavor. Avoid overcrowding the pan to ensure proper searing of meats. Noodles require careful handling to maintain texture.
Ingredients
- 4 tablespoons neutral-flavored oil
- 8 ounces pork shoulder belly, or loin cut into ½” cubes
- 1 pound chicken thigh cut into 1” cubes, skin optional, boneless
- 1 peeled julienne medium-sized yellow onion
- 7 to 8 garlic finely minced
- ½ teaspoon achiote powder optional, ground
- 2 peeled julienne medium-sized carrots, about 1 cup
- 2 celery thinly sliced on a bias, about 1 cup, ribs
- 1 cup sugar snap peas thinly sliced on a bias
- 4 cups green cabbage cut into 1” pieces
- 3 tablespoons oyster sauce
- ½ teaspoon granulated sugar
- 3 tablespoons soy sauce
- 1 to 2 teaspoons fish sauce optional
- 4 cups chicken stock
- 8 ounces vermicelli noodles
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- lemon juice optional, or lime juice
Instructions
- Add 2 tablespoons of oil to a large wok over medium-high heat and heat until it begins to smoke lightly. Place the pork in the pan, season with salt and pepper, and stir-fry until browned on all sides and cooked through. This will take about 3 to 4 minutes. Set it aside in a large bowl or platter.
- Next, pour in 1 more tablespoon of oil, add the chicken, season with salt and pepper, and cook for 2 to 3 minutes without stirring. Then, stir-fry for 3 to 4 minutes, until well-browned and cooked through. Set it aside with the pork.
- In the leftover rendered fat, add the onions, gently season with salt, and cook over low to medium heat for 10 to 12 minutes, stirring frequently, until they are browned and tender. Stir in the garlic and cook for only 30 to 45 seconds. Then, stir in the optional achiote powder and mix until well combined. Set it aside with the pork and chicken.
- Add the remaining oil, turn the heat to high, and add the carrots, celery, snap peas, and cabbage. Gently season with salt, then stir-fry for 90 seconds. Set it aside with the pork, chicken, onions, and garlic.
- In the wok over medium heat, add the oyster sauce, sugar, soy sauce, fish sauce, and chicken stock, and bring to a simmer.
- Once simmering, add the noodles and cook, stirring constantly, until they have absorbed all the liquid and are cooked, which takes about 3 to 4 minutes.
- Add the cooked meat and veggies to the wok and stir until combined.
- Garnish with a squeeze of lime or lemon juice, and optionally, sliced green onions.
Notes
- Prepare all ingredients in advance (mise en place) to ensure smooth cooking, as this dish cooks quickly.
- Slice meats into uniform bite-size pieces and vegetables thinly for even cooking.
- Sear pork and chicken separately to prevent steaming and to develop a good crust.
- Caramelize onions slowly to deepen sweetness and flavor complexity.
- Keep vermicelli noodles moving while cooking to avoid mushiness, adding additional stock if needed.
- This dish is best served immediately as noodles soften on standing; store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat leftovers with a splash of water or stock in a skillet to restore sauce and moisture.
- Customize by substituting proteins or adding favorite vegetables such as bell peppers, mushrooms, or bean sprouts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 1505mg | 63% |
| Potassium | 956mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 48mg | 53% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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