Best Pancit Lechon Recipe By Tasty Recipes

PORK PANCIT

Pork Pancit image

A dear Filipino friend gave me a pork pancit recipe so tempting, we never have leftovers. Try it with meats like chicken, sausage or Spam. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked vermicelli or angel hair pasta
1 pound boneless pork loin chops (1/2 inch thick), cut into thin strips
3 tablespoons canola oil, divided
4 garlic cloves, minced
1-1/2 teaspoons salt, divided
1 medium onion, halved and thinly sliced
2-1/2 cups shredded cabbage
1 medium carrot, julienned
1 cup fresh snow peas
1/4 teaspoon pepper

Steps:

Break vermicelli in half; cook according to package directions. Drain., Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture., In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.

Nutrition Facts : Calories 326 calories, Fat 12g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 627mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

QUICK AND EASY PANCIT

Quick and Easy Pancit image

Quick, Easy and delicious! Will remind you of Island Fiestas!

Provided by Heather Maurer

Categories World Cuisine Recipes Asian Filipino

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
¼ cup soy sauce
2 lemons - cut into wedges, for garnish

Steps:

Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g

AUTHENTIC FILIPINO PANCIT

Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

NUEVA YORK-STYLE LECHON RECIPE BY TASTY

Nueva York-Style Lechon Recipe by Tasty image

Here's what you need: garlic, black pepper, salt, suckling pig, lemongrass, large white onion, green onion, longanisa humada, soy sauce

Provided by Pierce Abernathy

Categories Dinner

Yield 10 servings

Number Of Ingredients 9

Ingredients

12 cloves garlic, minced
2 tablespoons black pepper
2 tablespoons salt
10 lb suckling pig, patted dry
4 stalks lemongrass, pounded, tough outer layer removed
1 large white onion, quartered
1 bunch green onion
1 ½ lb longanisa humada
¼ cup soy sauce

Steps:

Preheat the oven to 450˚F (230˚C).
Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
Sew the cavity shut with butcher's twine.
Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 2½ hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
Remove the pig from the oven and reserve the pan drippings for the pancit.
Enjoy!