Ground Pork Pancit
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.
Servings: 5 servings
Calories: 557kcal
Ingredients
For the Pancit
- 2 lbs ground pork (80/20)
- 8 oz shredded cabbage or coleslaw mix
- 1 medium sweet onion
- ½ lb carrots
- ½ lb celery
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 8 oz rice sticks
- 5 green onions
- 1 jalapeño optional
For the Sauce
- 3 tbsp lime juice
- ¼ cup chicken stock
- 2 tbsp oyster sauce
- 2⅓ tbsp 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.
Nutrition
Calories: 557kcal | Carbohydrates: 45g | Protein: 29g | Fat: 29g