Savory Pork Pancit with Soy-Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Filipino pancit highlighting tender pork infused with a rich soy-garlic sauce and tossed with rice noodles and fresh vegetables. This Filipino recipe, ready in about 40 minutes, pairs pork shoulder, rice vermicelli noodles, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Filipino cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 180 g rice vermicelli noodles in warm water for 12 minutes until tender, then drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large pan over medium-high heat. Add 6 minced garlic cloves and 1 medium sliced yellow onion, sauté for 3 minutes until fragrant and onions soften.
  3. Step 3: Add 8 oz thinly sliced pork shoulder and cook for 7-8 minutes, stirring occasionally until pork is browned and cooked through.
  4. Step 4: Stir in 1/3 cup soy sauce, 2 tbsp oyster sauce, and 1 1/4 cups chicken broth. Bring to a simmer, then add 1 large julienned carrot and 1 1/2 cups shredded cabbage. Cook for 4 minutes until vegetables are tender-crisp.
  5. Step 5: Add the soaked rice noodles and toss gently to coat with sauce. Cook for an additional 3 minutes until the noodles absorb the sauce and are heated through.
  6. Step 6: Season with 1/2 tsp black pepper, remove from heat, and serve with calamansi or lemon wedges for a fresh citrus finish.

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