📝 About This Recipe
Hailing from the vibrant province of Maguindanao in Mindanao, Pastil is a beloved Filipino Muslim delicacy that defines comfort and portability. It features a mound of fluffy steamed rice topped with 'Kagikit'—intensely flavorful shredded meat sautéed in aromatics and soy sauce—all snugly wrapped in wilted banana leaves. This dish is celebrated for its deep umami profile and the subtle, earthy aroma infused into the rice by the fragrant leaf wrap.
🥗 Ingredients
The Rice Base
- 4 cups Long-grain white rice (Jasmine or local Dinorado works best)
- 5 cups Water (Adjust slightly for desired fluffiness)
- 1/2 teaspoon Salt (To subtly season the rice)
The Kagikit (Meat Topping)
- 500 grams Chicken breast or Beef brisket (Boiled until tender and finely shredded)
- 6 cloves Garlic (Minced very finely)
- 1 large Red onion (Finely chopped)
- 1 thumb-sized piece Ginger (Grated or minced to remove fibers)
- 1/4 cup Soy sauce (Use a dark Filipino soy sauce for color)
- 2 tablespoons Oyster sauce (For added depth and sweetness)
- 1 teaspoon Ground black pepper (Freshly cracked)
- 3 tablespoons Vegetable oil (For sautéing)
- 1 teaspoon Brown sugar (To balance the saltiness)
The Wrapping
- 10-12 large pieces Banana leaves (Cleaned and cut into 8x10 inch rectangles)
👨🍳 Instructions
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1
Rinse the rice 2-3 times until the water runs relatively clear. Cook the rice with 5 cups of water and salt in a rice cooker or stovetop pot until fluffy. Once cooked, fluff with a fork and let it cool slightly.
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2
In a separate pot, boil your choice of meat (chicken or beef) in lightly salted water for 20-30 minutes until very tender. Drain and let it cool.
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3
Using two forks or your clean hands, shred the cooked meat into very fine, thin strands. The finer the shred, the more flavor it will absorb.
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4
Heat vegetable oil in a large skillet or wok over medium heat. Sauté the ginger for 1 minute until fragrant, then add the onions and garlic, cooking until the onions are translucent.
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5
Add the shredded meat to the skillet. Stir-fry for 5-7 minutes until the meat begins to brown slightly and develops a bit of texture.
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6
Pour in the soy sauce, oyster sauce, brown sugar, and black pepper. Stir well to ensure every strand of meat is evenly coated.
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7
Continue cooking the meat over low-medium heat, stirring frequently, until the liquid has completely evaporated and the meat is relatively dry but still oily. This 'dry' state is essential for preservation and flavor concentration.
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8
Prepare the banana leaves by quickly passing them over an open flame (gas stove) for a few seconds until they become glossy and pliable. This prevents them from cracking during folding.
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9
Lay a prepared banana leaf flat on a clean surface. Place about 1 to 1.5 cups of cooked rice in the center, shaping it into a compact rectangle.
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10
Spread 2-3 tablespoons of the Kagikit meat topping generously over the center of the rice.
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11
Fold the sides of the banana leaf over the rice, then tuck the ends underneath to create a tight, neat parcel. Repeat until all ingredients are used.
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12
Let the wrapped Pastil rest for at least 10-15 minutes before serving. This allows the heat of the rice to draw out the aroma of the banana leaf, which is the hallmark of an authentic Pastil.
💡 Chef's Tips
For the most authentic flavor, cook the meat until it is almost 'toasted' in its own oil; this creates the signature chewy-savory texture of Kagikit. If you cannot find fresh banana leaves, parchment paper can work, but you will miss the distinct smoky aroma that defines the dish. Always wilt the banana leaves over heat; if you skip this, the leaves will snap and the rice will spill out. You can make a large batch of the meat topping (Kagikit) in advance as it stays fresh in the refrigerator for up to a week. To ensure the rice doesn't stick to the leaf, you can lightly brush the center of the leaf with a tiny bit of oil before placing the rice.
🍽️ Serving Suggestions
Serve with a side of 'Palapa' (a spicy Maranao condiment made of scallions, ginger, and chili) for an extra kick. Pair with a hard-boiled egg or a side of fresh cucumber slices to balance the richness of the meat. A warm bowl of beef broth or 'Nilaga' on the side makes for a hearty, complete meal. In Maguindanao, it is often enjoyed with hot native coffee or a refreshing calamansi juice. Eat it traditionally with your hands ('kamayan style') to truly appreciate the texture and experience.