Skip to main content

Pork Estofado

Pork Estofado always makes our fiesta food fare. Just like adobo, the older it gets the tastier it becomes.



While there are many recipes and tweaks in making estofado, I just stick to a simpler recipe with ingredients that are just readily available in your cupboard. While it may seem very hard to cook, its actually a very simple dish - just fry and stew!
 Here's the recipe for Pork Estofado




Ingredients
  • 1.5 kilo pork belly (big slices around 2x2x2 inches)
  • 8 pcs. canned pineapples slices
  • 6 pcs. saba or plantains, halved
  • Oil for frying


Sauce
  • 5 cups pineapple juice (or just one big can)
  • 1 cup brown sugar, adjustable
  • 2 Tbsp soy sauce
  • 3 pcs bay leaves
  • 6 gloves garlic, pressed 
  • 2 medium size onions, quartered
  • 1/2 cup anisado wine, optional
  • Salt and pepper, to taste
Procedure
  1. Fry pork (until brown), bananas and pineapple separately then set aside. This portion is optional. You may also turbo broil the pork.
  2. In a pot, mix all the "Sauce" ingredients and let the mixture boil. 
  3. Layer the fried pork (bottomest), pineapples and bananas (you may also just use the bananas as garnish) in the pot. Make sure they sauce covers the pork, so need to mix.
  4. Stew until the pork softens and the sauce thickens
  5. Season to taste with salt and pepper as you make final taste adjustments



The measurements of the "Sauce" ingredients are just guides, you can adjust it to fit your taste as you continue cooking. For this recipe, I did not make measurements - I just followed my taste instincts. Also I experimented on by blending (using a blender) some bananas, pineapple and the sauce then adding them to the mix for a thicker sauce. And it worked!

As I always say, you can always tweak the recipe above by adding or deleting ingredients as well as increasing or decreasing the amounts specified. Taste what you are cooking from time to time and make adjustments as you go along before you serve it. Enjoy!

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...