Pork Pastil
Savor the rich and aromatic flavors of Pork Pastil, a cherished Filipino delicacy that combines tender pork belly, fragrant garlic, and the umami kick of soy sauce and vinegar. This recipe takes your taste buds on a delightful journey with juicy, slow-cooked pork, perfectly complemented by fluffy chicken broth-infused rice. Wrapped in banana leaves for an authentic touch, these portable rice-and-pork bundles not only boast incredible flavor but also an appetizing aroma. Perfect for meal prep or sharing with loved ones, this Pork Pastil is versatile, easy to make, and loaded with comforting, savory goodness. Don’t forget the garnish of fresh spring onions for a burst of color and added zest!
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Recipe Information
Ingredients
- 500 grams pork belly
- 60 ml soy sauce
- 60 ml vinegar
- 6 cloves garlic
- 2 pieces bay leaves
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 2 cups white rice
- 4 cups chicken broth
- 1 teaspoon salt
- 4 whole banana leaves
- 2 tablespoons spring onions
Instructions
Rinse and pat dry the pork belly, then cut it into small cubes.
In a bowl, combine the pork cubes with soy sauce, vinegar, minced garlic, bay leaves, and ground black pepper. Mix well and marinate for at least 30 minutes.
In a large pan or wok, heat the cooking oil over medium heat. Add the marinated pork, including the marinade, and cook until the pork starts to brown, about 10-15 minutes.
Add 1 cup of water to the pan, bring it to a boil, then lower the heat and let it simmer until the pork becomes tender and the sauce is reduced to a thick consistency, approximately 20 minutes.
While the pork is cooking, rinse the rice in cold water until the water runs clear.
In a rice cooker or saucepan, combine the rinsed rice with the chicken broth and salt. Cook the rice according to the manufacturer’s instructions until it's fluffy and cooked through.
Once the pork and rice are ready, briefly warm the banana leaves over an open flame or in hot water to make them pliable.
Place a portion of the cooked rice on a banana leaf, flatten it slightly, and top it with a generous amount of cooked pork.
Fold the banana leaves to enclose the rice and pork, forming a neat parcel. Repeat the process for the remaining servings.
Optionally, garnish each pork pastil with chopped spring onions before serving.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 538 mg | 11% | |
*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.
