Low Sodium Pork Pastil
Delight in the flavors of the tropics with this Low Sodium Pork Pastil recipe, a healthier take on the traditional Filipino street food! Packed with marinated pork tenderloin, aromatic garlic and ginger, and a touch of sweetness from brown sugar, this dish is wrapped in fragrant banana leaves for an authentic touch. The use of low-sodium soy sauce ensures a heart-friendly twist without compromising on flavor, while steamed rice serves as the perfect base for this savory treat. Cooking the pork until golden and assembling the parcels is a straightforward yet rewarding process, creating a dish that's perfect for sharing or impressing guests. Unwrapping the banana leaves at the table adds an element of surprise and elevates the dining experience with fresh aromas. Quick to prepare and packed with vibrant flavors, this recipe is ideal for those seeking a unique, low-sodium pork dish that doesn't skimp on taste.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 5 large pieces banana leaves
- 2 tablespoons vinagre de vino
- 2 tablespoons low sodium soy sauce
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 inch piece, grated ginger
- 1 tablespoon brown sugar
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 cups steamed rice
- 2 stalks, finely sliced green onion
Instructions
Prepare the banana leaves by carefully passing them over a low flame to make them pliable. Cut them into squares large enough to wrap around individual servings of rice and pork.
Slice the pork tenderloin into thin strips and transfer them to a bowl.
In a small bowl, mix low sodium soy sauce, vinagre de vino, brown sugar, minced garlic, grated ginger, and black pepper.
Pour the marinade over the pork pieces, ensuring that the pork is evenly coated. Let it marinate for at least 10 minutes.
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
Add the marinated pork and cook until all sides are browned and the pork is cooked through, about 8-10 minutes. Stir occasionally to prevent sticking.
Remove from heat and let cool slightly.
Lay the banana leaf squares flat on a clean surface. Place 1 cup of steamed rice in the center of each leaf, forming it into a mound.
Top the rice with a generous portion of the pork mixture and a sprinkle of sliced green onions.
Wrap the banana leaf around the rice and pork to form a tight parcel, folding in the sides securely.
To serve, unwrap the parcels at the table for an aromatic presentation, paired with additional steamed rice if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 17.1 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 196 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3121 mg | 66% | |
*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.
