Pork Estofado is a Filipino dish made out of pork stewed in a sweet soy sauce and vinegar gravy mixed with bananas and carrots, its taste is nearly a cross between Adobo and Patatim. Though the name might sound Spanish this is a Filipino dish that was just given a Spanish name and the word Estofado means “stewed” or “pot roasted” which describes the cooking process of this dish. Like any other estofado around the world like in Guatemala and Chile it is a meat stew in but instead of using beef and tomatoes which the Filipinos already have in the form of Kaldereta and Afritada it uses pork, soy sauce and vinegar.
I guess this is one of the last popular Filipino recipes that I know of, there might be a few more coming but after 144 Filipino Dishes it will hard to remember what I missed. So definitely there will still be some re-posts as the photos of the first posts I made in this blog is not in par with the captured images today. Though I had posted a lot of Filipino dishes most of them are savoury, that means the future posts will be more on the sweet dessert and snacks the Philippines have.
700g deboned pork leg meat, cubed
2 pcs Chinese sausage, sliced thinly
2 medium carrots, sliced
3 cardaba bananas, sliced
1/2 cup vinegar
3/4 cup soy sauce
3 tbsp brown sugar
2 1/2 cup pork stock
3 pcs bay leaves
1 tbsp whole peppercorn
6 cloves garlic, minced
- In a pan add oil the add pork then brown on all sides. Remove from pan then set aside.
- In a pot add oil then sauté garlic until golden brown, add pork, stock, soy sauce, vinegar, sugar, bay leaf and peppercorn. Bring it to a boil then simmer for 45-60 minutes or until pork is tender. Add water if necessary.
- Add carrots and Chinese sausage then simmer for additional 5 minutes.
- Add bananas and simmer for 10 more minutes.
- Bring heat to high to reduce liquid. Once liquid had reduced and thicker in consistency turn off heat then serve.