Pork Estofado
Try this Filipino-style pork stew with bananas, sausage, carrots, and a sweet and savory sauce. This estofadong baboy dish is hearty and full of flavor that's perfect with steamed rice!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 4 saba bananas, peeled and cut into 1-inch thick crosswise
- 1 onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 2 pounds pork shoulder, cut into 2-inch cubes
- 3/4 cup vinegar
- 1/2 cup soy sauce
- 1 cup water
- 1/4 teaspoon pepper
- 3 tablespoons brown sugar
- 1 large carrot, peeled and cut into 1-inch thick chunks
- 3 Chinese sausage, cut into 1/2-inch thick
Instructions
- 1
In a wide skillet, heat oil. Add bananas and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
- 2
Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- 3
Add pork and cook, stirring occasionally, until lightly browned.
- 4
Add vinegar and continue to cook, without stirring, for about 2 to 3 minutes.
- 5
Add soy sauce and water and bring to a boil, skimming scum that may float on top.
- 6
Lower heat, cover and cook for about 30 to 40 minutes or until meat is tender.
- 7
Add sugar and stir until dissolved.
- 8
Season with pepper to taste.
- 9
Add carrots and cook for about 1 to 2 minutes or until tender.
- 10
Season with salt to taste.
- 11
Add Chinese sausage and bananas.
- 12
Continue to cook until pork is fork-tender and sauce is reduced. Serve hot.