Estofadong Pata is a Filipino dish of pork leg, trotters, banana blossoms, saba bananas stewed in sugar, soy sauce and vinegar mixture, so what’s the difference between Patatim and Paksiw na Pata? Well basically this is the dish is a cross of the two, Paksiw na Pata is cooked in vinegar while Patatim is cooked with soy sauce, this one is cooked with both. It is like adobo but sweeter plus it uses other ingredients not usually found in adobo.
Estofado is the Spanish word “estofar” which means to braise in a covered pan and as the name suggest only uses the pata (“pork leg”) cut which gives it a very unique texture since this contain a lot of skin and fat that becomes really gelatinous when braise for a long time, the sauce consistency is also similar due to the collagen content of the bones and ligaments.
Have you tried pork trotter dish like this? If not will you ever try one? I love this dish, the texture, flavours and all, so satisfying!
- 1 kg pork leg, cut into smaller sections
- 1 kg pork trotters, cut into smaller sections
- 4 pcs saba bananas, sliced
- 1 cup banana blossoms
- ¾ cup soy sauce
- ½ cup vinegar
- 4 cups water
- ¼ cup brown sugar
- 1 tbsp corn starch, dissolved in ½ cup water
- fish sauce (adjust the amount according to your liking)
- 2 tsp peppercorn
- 3 pcs shallots, sliced
- 1 whole garlic, minced
- In a pot, brown garlic in oil.
- Add pork leg and trotters then brown on all sides.
- Now add all of the remaining ingredients, apart from the banana blossoms and plantain bananas.
- Bring to a boil and slowly simmer for 1½ to 2 hrs.
- Add the banana blossoms then simmer for additional 15 minutes.
- Add the plantain bananas then simmer for additional 15 minutes.
- Bring heat to high and reduce the remaining liquid to a thick consistency. Remove from pot then serve.