My brother has taken to foraging recently and brought home some wild ubod (heart of palm) and labong (young bamboo shoots) from the mountains. From the islands, they sent us a box of this along with fresh fish and daing.
They already prepared the labong by cleaning, cutting into bite sized pieces, and boiling so it is ready to cook. (I’m so spoiled lol)
Originally, I was planning to cook my favorite Labong with Sotanghon na may suka — a classic at home, something I turn to whenever bamboo shoots land in our kitchen. But my sister had other ideas. She found this recipe on TikTok: Pastil na Labong. Gow na daw! And so here we are, hoping no one accuses me of cultural appropriation 🫣.
Of course, I added a little twist: boneless bangus and leftover kani from the kids’ sushi project last weekend. And let me tell you — it was yummy!
🌾 What is Pastil?
For those who aren’t familiar, pastil is a well-loved food from Muslim communities in Mindanao. It’s rice wrapped in banana leaves topped with shredded meat (often chicken, beef, or fish). Cheap, filling, and portable, it became carinderia fare and street food beyond Mindanao, especially in university towns.
Traditionally, pastil is made with chicken flakes cooked in soy sauce, garlic, and spices. But the beauty of Pinoy cooking is how it adapts whether with beef, egg, or, in this case, labong.
So this TikTok version is really just another example of how recipes travel, shift, and pick up new flavors along the way. I know lots of TikTok-inspired recipes go viral—and sometimes those reinterpretations tread on the cultural origins of a dish. In Muslim Mindanao, pork pastil caused controversy for a reason: it erases religious and historical identity. My pastil na labong only uses halal-friendly ingredients, and I keep the name because it shares the same rice-wrap concept—but with full respect for where it came from.
Cultural Note: Why “Pork Pastil” Sparked Backlash
While cooking up Pastil na Labong, it’s worth reflecting on a recent conversation that emerged online: the viral trend of “pork pastil.” Many people found it deeply insensitive—and here’s why that matters:
- Pastil has deep roots among Muslim Filipinos in Mindanao, where it’s traditionally made with chicken, beef, or fish—always halal. Pork is strictly forbidden in Islam.WikipediaGMA NetworkPEP.ph
- Officials from the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM) called the pork version culturally insensitive, suggesting that creators call it something like “pork binalot” instead—so it doesn’t trample on its Muslim origins.GMA NetworkPEP.ph
- A post on social media described pork-filled pastil as “a disregard for Moro culinary tradition and religious practices,” highlighting how changing one key ingredient changes the identity and heritage of the dish.PEP.ph
- Even more extreme cases—like a content creator’s joke about “halal pork”—touched off fierce condemnation for mocking Islamic teachings. That illustrates how food can carry symbolic weight far beyond flavor.South China Morning Postmuslimnetwork.tv
Ingredients
- 2 cups labong (bamboo shoots), boiled and squeezed dry
- 100 g sotanghon (glass noodles), pre soaked and softened according to package instructions
- 2 tbsp suka (vinegar)
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 thumb size pounded dilaw (or 1 tbsp turmeric powder)
- 2 pcs siling haba (or siling labuyo for spice), sliced
- 1 tbsp soy sauce
- 1 tsp patis (fish sauce)
- ½ tsp ground black pepper
- 1 pc boneless bangus, flaked (leftover works well)
- ½ cup kani (crab sticks), shredded (optional)
- 2–3 banana leaves (optional, for wrapping)
- Cooked rice, for serving
Instructions
- Prepare the labong: Boil bamboo shoots until tender, drain, and squeeze well to remove bitterness.
- Cook aromatics: Heat oil in a pan. Sauté garlic, turmeric, onion, and chili until fragrant.
- Add labong: Stir in the bamboo shoots. Season with soy sauce, patis, pepper, and vinegar. Let the vinegar cook out before stirring.
- Toss in high heat.
- Mix sotanghon: Toss in the softened noodles. Adjust seasoning to taste.
- Add proteins: Stir in flaked bangus and kani. Mix well until flavors combine.
- Assemble: Traditionally, pastil is served with rice wrapped in banana leaves. Place a scoop of rice, top with labong mixture, and wrap. Or serve in a bowl for the easier, “TikTok” way.
Serving Suggestions
- Wrap tightly in banana leaves for that authentic pastil feel.
- Serve with a side of palapa (a sweet and spicy Filipino condiment made primarily from pounded scallions, ginger, chilis, and toasted grated coconut available at Shopee!)
- Perfect as baon or rainy-day comfort food.
❓ FAQs About Pastil na Labong
Can I make pastil without banana leaves?
Yes. Banana leaves add aroma, but bowls or wax paper will do for everyday meals.
What fillings go well with labong pastil?
Chicken flakes, beef, fried egg, tuna, or even tofu if you want a vegetarian version.
How long can pastil be stored?
With rice, it’s best eaten the same day. The labong filling alone can keep in the fridge for 2 days.
Do I need to pre-boil labong?
Definitely. Boiling removes bitterness and softens the bamboo shoots.
🌟 Love Labong!
This dish came out of a mix of ayuda from home, leftovers, and TikTok curiosity — exactly how many Filipino recipes are born. Food travels, ingredients change, and family kitchens become laboratories of adaptation.
Not the pastil I grew up hearing about, but a reminder that recipes are always alive, always shifting. And in the end? Labong forever. 💚
Check out other heritage dishes:
