Ground Pork Pancit
Servings: 5 servings
Nutrition
Calories: 557kcal | Carbohydrates: 45g | Protein: 29g | Fat: 29g
Filipino Pancit made with ground pork, rice sticks and a variety of vegetables. This dish is flavored with chicken stock, lime juice, soy sauce, and oyster sauce.
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Ingredients
For the Pancit
- 2 lbs (908 g) ground pork (80/20)
- 8 oz (227 g) shredded cabbage or coleslaw mix
- 1 medium (200 g) sweet onion
- ½ lb (227 g) carrots
- ½ lb (227 g) celery
- 1 tbsp (15 g) minced garlic
- 1 tbsp (15 g) minced ginger
- 8 oz (227 g) rice sticks
- 5 (25 g) green onions
- 1 (15 g) jalapeño optional
For the Sauce
- 3 tbsp (45 g) lime juice
- ¼ cup (60 g) chicken stock
- 2 tbsp (30 g) oyster sauce
- 2⅓ tbsp (35 g) soy sauce
Instructions
For the Rice Sticks
- Add the rice sticks to a bowl of hot water and allow them to soak to soften while you cook the other ingredients.
For the Pork and Vegetables
- In a large skillet or wok, add in the pork and brown.
- While the pork is cooking, cut all of your vegetables. Cut the onion into thin slices, celery into a small dice, and the carrots into ribbons using a vegetable peeler. If you wanted to buy matchstick carrots, you could use those as well. Chop the tops off of some green onions and thinly slice a jalapeño for garnishing.
- Once the pork has finished cooking, remove it from the pan and place into a large bowl, reserving all of the grease in the pan. You will use this to cook the vegetables. If there is more than 2 tbsp of grease in the pan, remove the excess.
- Add the onions and celery to the pan with the rendered fat. Allow them to cook for about 5 minutes. Then add in the garlic and ginger and cook for a minute or two until they become fragrant.
- Next add in the carrots and cabbage. Season lightly with salt and cook for 3-5 more minutes until the cabbage has wilted slightly and softened.
For the Sauce
- In a bowl, mix together the chicken stock, soy sauce, lime juice, and oyster sauce. Stir to combine.
For the Pancit
- Drain the water away from your rice sticks and pass a knife through them a few times to break them into smaller pieces.
- In the large bowl that is holding your pork, add the rice sticks, vegetables, and sauce. Mix to combine and season with salt and pepper to taste. Additionally, if you feel you should add more lime or soy sauce, do so.
Plating
- This recipe makes 6 servings. Divide the Pancit into 6 containers. Top with green onions, jalapeño, and a lime wedge.
Reheating
- Some brands of rice sticks tend to dry out more than others in the fridge over the course of the week. If you find that happens to you, add a splash of chicken stock over the top of your meal before reheating and it will help.
NUTRITIONAL INFO FOR THE Ground Pork Pancit
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
271.1g
Protein
176.4g
Fat
172.3g
Calories
3340.7 cals
This Post Has 4 Comments
We made this for the first time this week and wow!! I’m surprised that for a “meal prep” dish, it has an authentic pancit flavor. We used a larger portion than what you’d set out in your recipe so I doubled the amount for the sauce. Still came out great! I’d recommend this one for anyone who loves Asian style dishes.
I did this with ground chicken instead and it is super good! Great Bodybuilding meal. Fast digesting and great macros.
This was the bomb 💣!!! Love it.
Yesssss!