Keto Pork Pastil
Savor the bold flavors of this Keto Pork Pastil, a low-carb twist on a traditional Filipino dish that's as nutritious as it is satisfying. This recipe combines tender, browned ground pork with aromatic garlic, sweet onions, and crunchy green bell peppers, all seasoned with a savory blend of soy sauce, fish sauce, and sugar-free coconut aminos. Instead of rice, this keto-friendly version uses crisp cabbage leaves as wraps, creating a light yet hearty meal that's perfect for those following a low-carb or keto diet. Finished with fresh cucumber slices and chopped green onions, each bite delivers a refreshing crunch alongside the rich, umami-packed pork filling. Ready in just 35 minutes, this easy and flavorful dish is perfect for meal prep, weeknight dinners, or when you're craving something both wholesome and delicious!
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Ingredients
- 500 grams ground pork
- 2 tablespoons coconut oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 4 cloves garlic
- 1 medium onion
- 1 medium green bell pepper
- 1 medium cucumber
- 8 large cabbage leaves
- 0.5 teaspoon black pepper
- 2 stalks green onions
- 2 tablespoons sugar-free coconut aminos
Directions
Step 1
Start by preparing the vegetables. Mince the garlic and finely chop the onion and green bell pepper. Slice the cucumber thinly and set all these aside.
Step 2
In a large skillet over medium heat, add the coconut oil. Once hot, sauté the minced garlic until it is golden brown and fragrant.
Step 3
Add the chopped onions to the skillet, and cook until they are translucent.
Step 4
Increase the heat to medium-high and add the ground pork to the skillet. Cook while breaking it up with a spatula until the pork is browned all over.
Step 5
Add in the soy sauce, fish sauce, and black pepper. Stir well to combine and let it simmer for 5-7 minutes until the pork is cooked through and well seasoned.
Step 6
Add the chopped green bell pepper and sugar-free coconut aminos to the skillet, stirring them into the pork mixture. Cook for another 2-3 minutes or until the bell pepper is just tender but still crisp.
Step 7
To serve, lay out a large cabbage leaf on a plate. Spoon a portion of the pork mixture onto the center of the leaf.
Step 8
Top each serving with sliced cucumbers and finely chopped green onions for freshness and extra crunch.
Step 9
Roll or fold the cabbage leaf over the pork filling to form a wrap, and enjoy.
Nutrition Facts
| Serving size | (1891.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2136.3 |
| Total Fat 133.6g | 0% |
| Saturated Fat 62.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 450mg | 0% |
| Sodium 3982.8mg | 0% |
| Total Carbohydrate 88.1g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 38.7g | |
| Protein 148.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 607.9mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2571.8mg | 0% |
Source of Calories