Pancit Canton with Ground Pork and Cabbage

This pancit canton with ground pork and cabbage is one of the easiest versions to make. It uses simple ingredients, cooks in one pan, and comes together fast.

It's savory, filling, and great for busy weeknights when you want something budget-friendly and easy to make.

Ingredients You'll Need

Notes and Substitutions

• Noodles: I used dry pancit canton, so there's no need to soak them first.
• Cabbage: You can swap with pechay, Chinese broccoli, napa cabbage, or even add carrots, green beans, or bell peppers.
• Ground pork: It cooks quickly and adds plenty of flavor. Ground chicken or beef also work.
• Sauce: I used dark soy sauce, oyster sauce, and chicken base or bouillon. Different brands vary in saltiness, so taste as you go. You can also add a little fish sauce if you like.
• Lemon: Calamansi if you have it, but lemon works just as well.

How to Make Pancit Canton with Ground Pork and Cabbage (Step-by-Step)

Step 1: Cook the ground pork

Heat a bit of oil in a large pan over medium heat.

Add 1 pound ground pork and cook until browned. Break it up well so you don't end up with big chunks. Season with salt and pepper.

Step 2: Sauté the aromatics

Add 6 cloves garlic (minced) and 1 small onion (finely chopped).

Cook until softened and fragrant, about 2-3 minutes.

Step 3: Mix the sauce

In a cup, combine:

• 3 cups water
• 2 tablespoons soy sauce (I used dark)
• 1 tablespoon oyster sauce
• 1 teaspoon chicken base or bouillon

Stir to dissolve. Keep extra hot water nearby in case the noodles need more liquid later.

Step 4: Add the sauce and noodles

Pour in the sauce and bring it to a boil.

Add the dry pancit canton noodles and let them soften in the liquid.

As the noodles soften, toss and separate them so they cook evenly.

If it looks dry before the noodles are fully cooked, add a small amount of water.

Step 5: Add the cabbage

Once the noodles are almost done, add 3-4 cups thinly sliced cabbage. Toss until just wilted.

Add some black pepper, then taste and adjust as needed.

Step 6: Serve

Add scallions and a squeeze of lemon. Serve your pancit canton with ground pork and cabbage with more lemon slices on the side.

Cooking Tips

• Brown the pork well. It tastes better and mixes in more evenly.
• Boil the sauce first. Let the sauce come to a boil before adding the noodles so they cook evenly.
• .Don't overcook the noodles. Stop once they're just tender - they'll keep softening as they sit.
• Add cabbage last. This keeps it from getting too soft and soggy.
• Keep extra water nearby. If the noodles aren't done but the pan looks dry, add a splash at a time.

How to Store and Reheat

• To store: Keep in an airtight container in the fridge for up to 3 days.
• To reheat: Warm in a pan over medium heat with a small amount of water. You can also microwave it.

Recipe FAQs

More Easy Filipino Weeknight Meals

• Picadillo: Ground beef or pork cooked with potatoes, carrots, and tomato sauce.
• Pork guisantes: Ground pork cooked with green peas in a simple savory sauce.
• Bistek Tagalog: Beef and onions cooked in a soy-citrus sauce.
• Tortang talong: Roasted eggplant dipped in egg and pan-fried.
• Ginisang upo: Bottle gourd sautéed with aromatics and shrimp.
• Ginisang sayote: Chayote cooked with aromatics and pork.