Pork estofado (estofada) or estofadong baboy is a pork-based stew. It is often cooked with plantain bananas. It has a similar taste to adobo, but differs due to the ingredients used. The dish is usually sweet in taste and is a perfect combination with rice. Estofado originally came from the family of Spanish recipes and was adopted in Filipino kitchens. For some reason, many people believe it is complicated to cook, but it’s as easy as, and similar to, cooking adobo.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 kilo pork tenderloin or belly cut into cubes
- 1 small onion chopped
- 3 cloves garlic chopped
- 2 star anise (optional)
- 2 bay leaves
- 4 plantain bananas cut in bite size, fried
- 1 small carrot cut in bite size
- 1/4 cup green peas
- 1/2 cup soy sauce for marinating
- 1/4 cup soy sauce
- 1 tbsp of vinegar
- 3-4 tbsp brown sugar
- pepper to taste
- cooking oil
- enough water to cover the meat
- Servings: 3-4
- Time: 1 hour 10 minutes
- Level: Easy
- Cuisine: Filipino, Spanish
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Marinate pork with soy sauce and black pepper for at least 1 hour (overnight is preferred.)
- Slice plantain bananas into half or bite size and fry until all sides are light brown. Do not over fried. Set aside.
- After marinating, sear the pork in a hot pan until all sides are brown. Remove the oil and set aside.
- In the same pan, add a new cooking oil. Saute the onion and garlic until fragrant.
- Pour in soy sauce, sugar, vinegar, bay leaves, star anise, and water enough to cover the meat. Bring to boil and simmer over low heat until the pork is tender.
- Put the fried pork back and stir for a few minutes.
- When pork is tender, add the carrots, green peas and fried plantain bananas. Simmer for few minutes until carrots are tender. Pepper to taste. Turn off heat.