| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 4g | 27g |
| sugars | fibre | protein | salt |
| 5g | 3g | 25g | 1.2g |
Why I Love Filipino Pancit Canton with Pork
As a New Jersey native honing the culinary skills taught by his Italian grandparents, I, Luca Bianchi, carry a deep-rooted love for traditional, family-anchored medical recipes. Although my penchant lies with Italian-American cuisine, my gastronomic journey has led me to uncover diverse international flavors. One such recipe I hold dear to my heart is the delightful Filipino dish, Pancit Canton with Pork. This intriguing blend of flavors has a close place in my culinary universe, despite its departure from my usual spaghetti and meatballs.
A Flavorful Walk into the Filipino Kitchen
The Pancit Canton with Pork is a burst of flavors that resonate with the earthy, savory goodness reflective of Filipino cuisine. Its bold yet perfectly balanced taste profile took me back to my hiking adventures; it’s like savoring the beauty of nature at a family dinner table. This recipe shares a similar vibe to some Italian dishes, specifically in its emphasis on vibrant ingredients and hearty comfort. Just think of it as the Southeast Asian cousin of our very own Italian pasta, only wrapped in a wholly distinct and appetizing identity.
The Lima Lontoc Inspiration
While there may not be an inspiring chef behind every recipe I create, it’s safe to say my Pancit Canton with Pork has been heavily influenced by the admirable Chef Kristina Aurelia Lontoc. Her commitment to her Filipino heritage and her passion for promoting it through delicious, authentic recipes like the Pancit Canton is genuinely compelling.
Best Paired with…
Pancit Canton with Pork beautifully pairs with a variety of dishes. I particularly like serving it alongside a garlic-infused stir-fry or a refreshing cucumber salad, which lends a good, fresh contrast to the rich, savory flavors of the Pancit. This combo, much like my Sunday family meals, serves up a smile every single time.
What You’ll Need
- 3 tablespoons vegetable oil
- 4 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 pound pork tenderloin, thinly sliced
- 2 cups chicken broth
- 1 large carrot, cut into thin strips
- 1 large red bell pepper, cut into thin strips
- 1 cup snap peas, ends trimmed
- 2 cups shredded cabbage
- 1/2 cup chopped fresh green onion (for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 pound dried pancit canton noodles
- 2 limes, cut into wedges (for serving)
Method
Step One
Heat the vegetable oil in a large pan or wok over medium heat. Add the finely chopped garlic and onion, sauté until the onion becomes tender and the garlic is fragrant.
Step Two
Add the thinly sliced pork tenderloin to the pan. Stir-fry until the pork is no longer pink and is fully cooked.
Step Three
Pour the chicken broth into the pan, followed by the thinly cut carrot strips, red bell pepper strips, snap peas, and shredded cabbage. Stir thoroughly to ensure the vegetables are coated with the broth.
Step Four
In a small bowl, combine the soy sauce and oyster sauce. Stir well before pouring over the ingredients in the pan. Mix well and continue to cook until the vegetables are tender.
Step Five
Add the dried pancit canton noodles to the pan, stirring gently to combine with the other ingredients. Cook the noodles according to the package instructions until they are tender and have absorbed most of the broth.
Step Six
Garnish the cooked pancit canton with chopped fresh green onion. Serve hot with lime wedges on the side. Your guests can squeeze the lime over the pancit canton to add a nice tangy touch. Enjoy your meal!
