Estofado is a stewed dish served with fried plantain or saging na saba. Adding a bit of sweetness to this dish, the bananas are fried, giving you a different texture that goes surprisingly well with pork.
This dish is at its best when it’s served as an ulam or side dish to your rice because it gives you such a warm and homey feel. Reminiscing to the times when you were called down to have lunch with the family. Make your own Pork Estofado and discover the native taste by using this recipe!
- 3 lbs pork, cubed
- 3 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- 1½ cup carrot, sliced
- 4 plantain bananas, sliced diagonally (1 inch thick)
- ½ cup vinegar
- ¾ cup soy sauce
- 3 tablespoons brown sugar
- 1 cup water
- 5 tablespoons minced garlic
- 1 cup cooking oil
- Heat a frying pan and pour ¾ cups of cooking oil.
- When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.
- Pour ¼ cup of cooking oil in a separate cooking pot then apply heat.
- When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
- Add the cubed pork and cook for 7 to 10 minutes.
- Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.
- Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
- Add brown sugar and carrots. Stir then simmer for 10 minutes more.
- Turn off the heat and transfer the contents of the cooking pot to a serving plate.
- Garnish with fried bananas then serve.
- Share and enjoy!
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