Sunday, October 25, 2020
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Pork Estofada

KCC‘s theme for the month of September 2010 is: Filipino-Spanish Dishes!!  Filipino cuisine is heavily influenced by Spanish, not surprising since they stayed in our country for over 300 years.

Most of these dishes are rich and satisfying and mouthwatering! I’ve made several in the past, most are everyday dishes and always, always eaten with rice..which is very Pinoy (Filipino).. these dishes are also great with warm crusty bread or pasta  if you don’t eat rice, but for me it’s not just as satisying.

 

Pork Estofada

0 from 0 votes
Course: Main Course
Cuisine: Filipino, Spanish
Keyword: easy pork estofada recipe, how to cook pork estofada, pork estofada, pork estofada recipe
Servings: 4 people
Author: Olive
Filipino cuisine is heavily influenced by Spanish, not surprising since they stayed in our country for over 300 years.
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Ingredients (click ingredient to buy it)

Instructions

  • Heat about 2 tablespoons of cooking oil (Olive, Canola, Corn or Vegetable Oil) in a sauce pan.
  • Add minced garlic, onion, cook until onion is tranclucent.
  • Add the pork, season with salt and pepper.
  • Turn heat to high and cook pork while stirring until it gets lightly brown and starting to caramelize.
  • Add in the red bell pepper, cook for about a minute then add soy sauce and vinegar.
  • Let vinegar cook for a minute, then add about a cup of water, then the brown sugar and tomato paste.
  • Bring to a boil, then lower heat and let it simmer for about 20 minute or until meat is a little tender.
  • Add potatoes, simmer some more until meat is really tender then add olives.
  • Do a taste test and adjust the seasoning as necessary.
  • Turn off heat and add fried saba (plantain) last.
  • Plate and serve with rice.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Thanks for your time…as always, have a nice day, you! 🙂

Olive

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