Pork Estofada
Filipino cuisine is heavily influenced by Spanish, not surprising since they stayed in our country for over 300 years.
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.
Tried this recipe?Let us know how it was!