Low Sodium Pork Pastil
Delight your taste buds with this hearty and flavorful Low Sodium Pork Pastil, a healthier twist on a beloved Filipino favorite. This recipe features tender strips of pork tenderloin marinated in a fragrant blend of low sodium soy sauce, vinegar, garlic, ginger, and a touch of sweetness from brown sugar. Wrapped in aromatic banana leaves with fluffy steamed rice, each parcel locks in the savory goodness while adding a subtly smoky aroma. Perfect for those watching their sodium intake, this dish offers a balanced medley of flavors without compromising on taste. Serve as an impressive main course or a make-ahead meal that’s both nutritious and satisfying. Key ingredients like banana leaves and ginger elevate the experience, offering an authentic and refreshing take on traditional comfort food.
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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
Directions
Step 1
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.
Step 2
Slice the pork tenderloin into thin strips and transfer them to a bowl.
Step 3
In a small bowl, mix low sodium soy sauce, vinagre de vino, brown sugar, minced garlic, grated ginger, and black pepper.
Step 4
Pour the marinade over the pork pieces, ensuring that the pork is evenly coated. Let it marinate for at least 10 minutes.
Step 5
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
Step 6
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.
Step 7
Remove from heat and let cool slightly.
Step 8
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.
Step 9
Top the rice with a generous portion of the pork mixture and a sprinkle of sliced green onions.
Step 10
Wrap the banana leaf around the rice and pork to form a tight parcel, folding in the sides securely.
Step 11
To serve, unwrap the parcels at the table for an aromatic presentation, paired with additional steamed rice if desired.
Nutrition Facts
| Serving size | (1936.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1878.0 |
| Total Fat 45.4g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 19.3g | |
| Cholesterol 340mg | 0% |
| Sodium 2868.4mg | 0% |
| Total Carbohydrate 213.0g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 17.1g | |
| Protein 146.6g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 196.1mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 3120.7mg | 0% |
Source of Calories