Gluten-Free Pork Pastil
Experience a delicious twist on a traditional Filipino street food with this Gluten-Free Pork Pastil recipe. Perfectly seasoned pork shoulder is slow-cooked with coconut aminos, ginger, garlic, and fragrant bay leaves, creating a deeply savory filling that pairs beautifully with fluffy jasmine rice. Wrapped in softened banana leaves and topped with fresh cherry tomatoes and scallions, these pastil parcels make for a visually stunning and aromatic dish that's naturally gluten-free. Whether you're looking for a unique dinner idea or an impressive party recipe, this pastil is sure to delight with its vibrant flavors and an authentic touch of island-inspired cooking.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 pound Pork shoulder, diced
- 0.25 cup Coconut aminos
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 Bay leaves
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 4 Banana leaves, washed and cut into sheets
- 1 cup Cherry tomatoes, halved
- 0.25 cup Scallions, chopped
Instructions
Start by rinsing the jasmine rice under cold water until the water runs clear. Combine the rice and 4 cups of water in a medium saucepan and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork, and set aside.
In a large skillet, heat the coconut oil over medium-high heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
Add the garlic and ginger to the skillet and continue to sauté for another 1 minute until fragrant.
Add the diced pork to the skillet and cook for 5 minutes, or until the pork is browned on all sides.
Pour in the coconut aminos, add the bay leaves, ground black pepper, and salt to the skillet. Stir to combine and bring to a simmer.
Cover the skillet, reduce the heat to low, and let the pork simmer for about 25 minutes or until it becomes tender and the sauce slightly thickens.
Remove the bay leaves from the skillet.
Prepare the banana leaves by passing them over an open flame briefly to make them pliable. Lay a sheet flat on a clean surface.
Place a generous spoonful of cooked rice onto the center of the banana leaf, followed by a portion of the savory pork mixture.
Top with a few halved cherry tomatoes and a sprinkle of chopped scallions.
Carefully fold the banana leaf around the filling to create a secure parcel. Repeat the process with remaining ingredients.
Serve the pastil warm, allowing guests to unfold their own banana leaf package to enjoy the fragrant and flavorful contents.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 21.1 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2061 mg | 44% | |
*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.
