Dairy-Free Pork Pastil
Discover the savory delight of Dairy-Free Pork Pastil, a Filipino-inspired dish that combines tender marinated pork with fragrant steamed rice, all wrapped in aromatic banana leaves. Perfect for those seeking dairy-free recipes, this flavorful creation uses coconut oil for richness, soy sauce, ginger, and garlic to infuse the pork with bold, tangy notes, while a touch of brown sugar adds a hint of sweetness. Steamed in banana leaf packets, this recipe ensures each serving is infused with tropical aroma and balanced flavors. Ready in just an hour, it's ideal for a quick yet impressive meal. Serve warm with zesty lime wedges and fresh spring onions for a refreshing finish.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 4 sheets banana leaves
- 60 ml soy sauce
- 2 tablespoons coconut oil
- 1 medium onion
- 3 large garlic cloves
- 2 inches ginger
- 2 tablespoons brown sugar
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 cups rice
- 4 cups water
- 4 pieces lime wedges
- 2 stalks spring onions
Instructions
Begin by preparing your banana leaves. Cut them into roughly 12-inch square pieces and wipe them clean with a damp cloth. Set aside.
Rinse the rice under cold water until the water runs clear. In a medium pot, bring 4 cups of water to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender. Fluff with a fork and set aside.
Cut the pork shoulder into small, bite-sized pieces.
In a bowl, combine the pork with soy sauce, half of the salt, and black pepper. Let it marinate for at least 10 minutes.
While the pork is marinating, finely chop the onion, garlic, and ginger.
Heat the coconut oil in a large pan over medium-high heat. Add the marinated pork and brown it on all sides, about 5-7 minutes.
Add the chopped onion, garlic, and ginger to the pan with the pork. Sauté until the onions become translucent and fragrant, about 5 minutes.
Stir in the brown sugar and cook for another 2 minutes until the sugar has dissolved into the mixture.
Add the remaining salt and adjust seasoning to taste.
To assemble the pastil, lay a banana leaf square flat on your work surface. Scoop about 1/2 cup of cooked rice in the center of each banana leaf. Top with a portion of the cooked pork mixture.
Fold the sides of the banana leaf over the filling, then fold the ends to create a sealed packet. Secure with a small strip of banana leaf or kitchen twine if necessary.
Steam the banana leaf packets in a steamer basket over boiling water for about 10 minutes to heat through and allow the flavors to meld.
Carefully remove the packets from the steamer. Serve warm with lime wedges and a garnish of chopped spring onions.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5875 mg | 255% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 26.5 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
