Pork Estofado

Pork Estofado, this is the first time that I tried the dish. The Pinoy version of pork estofado is similar to adobo. It is pork stewed in soy sauce, vinegar and sugar. During the final cooking stage plantain banana is added. I was supposed to cooked pork adobo today.

After several weeks with out pork due to the swine flu scare, Spinney’s has resumed selling pork products. I was craving for pork adobo but by some luck I was able to buy by chance frozen saba at Al Maya supermarket. Then it was my change to cook pork estofado.

There are no elaborate method it is straight forward stew/braise method. I would advise to use minimum quantity of using sugar and vinegar. Here is the recipe.

Ingredients:

1/2 kilo pork cut into large serving pieces

3 pcs. saba , plantain banana, sliced diagonally

1 medium size carrot, sliced diagonally

1 small bundle spring onion, chopped

1/2 head garlic, crushed

2 tbsp. sugar

1/2 cup soy sauce

1/4 cup vinegar

1 tsp. peppercorns

2-3 pcs. bay leaf

cooking oil

salt

Cooking procedure:

In a sauce pan brown lightly pork on all sides and keep aside. In same pan stir cook garlic until fragrant. Add in pork and pour in soy sauce, vinegar and 3-4 cups of water now add in sugar, peppercorns and bay leaf. Bring to a boil, do not stir and simmer in medium heat for 20-30 minutes or until pork are almost tender, add more water as necessary. Add in carrot and banana and cook for 5-10 minutes or until carrot and banana are just cooked and the liquid has reduce to almost dry and oily. Correct saltiness if required and garnish with spring onion. Serve hot.