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.

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Pork Estofada

Filipino cuisine is heavily influenced by Spanish, not surprising since they stayed in our country for over 300 years.

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

Equipment

• Range Oven
• Tablespoon
• Sauce Pan
• Wooden Spoon
• Chef Knife
• Serving Dish

Ingredients

• 500 grams Pork Shoulder pork kasim
• 1 pc Red Onion large size / minced
• 3 cloves Garlic minced
• 1 pc Red Bell Pepper sliced into strips
• ¼ cup Soy Sauce
• 2 tablespoons Vinegar
• 1 tablespoon Brown Sugar heaping
• 1 tablespoon Tomato Paste
• 1 pc Potato large size / cut into cubes same size as the meat
• Salt to taste
• Black Pepper to taste
• Pitted Green Olives as much or as little as you like
• 3 pcs Plantain sliced legnthwise, fry and cut in half / or saba banana
• 2 tablespoon Cooking Oil

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.

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

Olive ♥