Pancit Canton with Ground Pork and Cabbage

Name: Pancit Canton with Ground Pork and Cabbage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 1 pound dry pancit canton noodles; 1 pound ground pork; 6 cloves garlic minced; 1 small onion finely chopped; 3 cups water more as needed; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon chicken base or bouillon; 3 to 4 cups cabbage thinly sliced; Scallions for serving; Lemon or calamansi for serving; Salt and pepper; neutral oil

By:

Sarah

Published:

May 24, 2026

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Pancit Canton with Ground Pork and Cabbage is a delightful dish that embodies the heart of Filipino cuisine. This savory noodle stir-fry brings together savory ground pork, crisp cabbage, and those iconic pancit noodles, creating a comforting meal perfect for gatherings or simply a cozy night in. With each bite, you can taste the authentic flavors that make this dish a favorite across the globe.

The beauty of Pancit Canton lies in its simplicity. It invites you to savor its rich taste without the fuss. I first cooked this dish during a family celebration, and the aroma filled the house, drawing everyone to the kitchen. It’s easy to prepare and truly a crowd-pleaser. You won’t just be filling stomachs; you’ll be warming hearts. So, let’s roll up those sleeves and start creating this deliciousness!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 50 minutes, perfect for a weeknight dinner.
Irresistible Flavor: The combination of soy and oyster sauce gives the noodles a savory kick you won’t forget.
Eye-Catching Appeal: The vibrant colors of the cabbage and scallions make this dish look as good as it tastes.
Flexible Serving: Great for any occasion, whether it’s a casual lunch or a festive gathering.
Budget-Friendly: Made with inexpensive ingredients, it’s a wonderful way to feed a crowd without breaking the bank.

Ingredients You’ll Need

1 pound dry pancit canton noodles: These chewy noodles are the star of the dish, soaking up all the flavors beautifully. If you can’t find pancit canton, you could use spaghetti as a substitute.
1 pound ground pork: Adds richness and a savory base. You can swap this with ground chicken or turkey for a leaner option.
6 cloves garlic, minced: Garlic brings aromatic depth to the dish. Fresh is best, but garlic powder can work in a pinch (use about 1 teaspoon).
1 small onion, finely chopped: Adds sweetness and balances the dish’s flavors.
3 cups water: Needed to cook the noodles; add a bit more if necessary to keep everything moist.
2 tablespoons soy sauce: This deep, savory sauce is essential for that umami flavor we crave in stir-fries.
1 tablespoon oyster sauce: Slightly sweet with a complex flavor, this sauce helps define the dish’s character.
1 teaspoon chicken base or bouillon: A little helps boost the overall flavor. You can use vegetable bouillon for a vegetarian option.
3 to 4 cups cabbage, thinly sliced: This veggie adds crunch and color. Feel free to use bok choy or kale if you prefer.
Scallions for serving: These provide a fresh touch and garnish.
Lemon or calamansi for serving: A squeeze of citrus elevates the flavors and balances the richness.
Salt and pepper to taste: Essential for seasoning your dish perfectly.
Neutral oil: Used for cooking, you can opt for vegetable or canola oil.

How to Make Pancit Canton with Ground Pork and Cabbage

Brown the Ground Pork: In a large skillet, heat a drizzle of neutral oil over medium heat. Add 1 pound of ground pork, breaking it into small pieces as it cooks. Season lightly with salt and pepper, and cook until it’s browned, about 5-7 minutes.
Add Aromatics: Stir in 6 cloves of minced garlic and 1 finely chopped small onion. Sauté until fragrant and the onion softens, about 3-4 minutes.
Make the Sauce: In a small bowl, combine 3 cups of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of chicken base or bouillon. Stir until well mixed.
Combine with Noodles: Pour the sauce mixture into the skillet. Increase the heat and bring to a boil. Add 1 pound of dry pancit canton noodles, tossing them in the sauce as they start to soften. If needed, add a splash more water to keep everything saucy.
Add Cabbage: When the noodles are nearly done, add 3 to 4 cups of thinly sliced cabbage into the skillet. Toss everything together until the cabbage is just wilted, which takes about 2 minutes. Push the noodles around with a fork to get them fully coated and tender. Adjust seasoning with more black pepper if necessary.
Garnish and Serve: Remove the pan from heat. Top with scallions and a squeeze of fresh lemon or calamansi juice for a zesty finish. Serve hot and enjoy!

Storing & Reheating

To store any leftovers, let them cool to room temperature before transferring to an airtight container. Refrigerate for up to 3-4 days. For longer storage, consider freezing your pancit canton for up to 3 months. When reheating, simply microwave on high for about 1-2 minutes or until heated through, adding a splash of water to refresh the noodles’ texture. The flavors will meld even more after a day or two, but be aware that the noodles may absorb some sauce, so add a bit of water if necessary.

Chef’s Helpful Tips

Avoid overcrowding the pan when browning the pork; it helps achieve the perfect sear.
Cut the cabbage thinly to ensure it wilts nicely and blends well with the noodles.
If using a type of chicken base or bouillon, make sure you’re familiar with its flavor intensity; adjust accordingly.
For added texture, consider tossing in some sliced bell peppers or carrots for a crunchy twist.
Make this dish ahead of time for potlucks; it tastes great at room temperature too!

Pancit Canton with Ground Pork and Cabbage is a delicious main course that’s easy to love. Whether you’re serving it up at a family gathering or enjoying it on a quiet Tuesday evening, it’s sure to please. Don’t hesitate to try different veggies based on what’s in season or what you have on hand. Experimentation is part of the fun, so let your culinary creativity shine!

Recipe FAQs

Can I substitute the ground pork in this recipe?

Absolutely! Ground chicken, turkey, or even tofu works well if you’re looking for a vegetarian alternative. Just make sure to adjust the cooking time accordingly, as lean meats will cook faster.

How do I know when the noodles are cooked perfectly?

The noodles should be tender but still have a slight bite (al dente). Keep an eye on them as they soften in the sauce so they don’t become mushy.

Can I prepare Pancit Canton ahead of time?

Yes! Making it a few hours ahead allows the flavors to meld beautifully. Just store it in the fridge and reheat when you’re ready to serve.

What sides go well with Pancit Canton?

This dish pairs nicely with a side of lumpia (Filipino spring rolls) or a fresh cucumber salad. The contrasting textures add variety to your meal!