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Home » Recipe Index » Meat and Poultry » Pork Estofado

Pork Estofado

Published: Apr 15, 2020 · Modified: Apr 25, 2020 by Lalaine Manalo · This post may contain affiliate links

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Pork Estofado on a white bowl

Pork Estofado with saba bananas, carrots, Chinese sausage, and a sweet and savory sauce. Perfect with steamed rice!

Pork Estofado on a white serving platter
Pork Estofado

I've always enjoyed experimenting in the kitchen. I think it's fascinating how a simple addition, subtraction, or substitution of one or two ingredients can completely transform one dish into another.

Take, for instance, our tomato-based meat stews. They're similar in their mode of preparation and the use of onions, garlic, and tomatoes. Yet by changing up a few parts such as inserting wick of fat in mechado or adding chili peppers in calderata, green peas in afritada, or liver in menudo, we get different sets of flavor.

Now, the perennial adobo. Add brown sugar and banana blossoms to the ubiquitous soy sauce and vinegar braising mixture and you have paksiw na pata. Replace the banana blossoms with saba bananas, throw in some carrots and Chinese sausages, and you have this delicious pork estofado.

ingredients for pork estofado

Cooking tips

  • The recipe uses pork shoulder, but pork belly or hocks are also great options if you prefer a fattier cut.
  • Slice the pork into uniform size to ensure even cooking.
  • For best texture, use ripe but firm saba bananas. Pan-fry the fruit until lightly browned before adding to the stew to keep from falling apart.
  • Sear the meat to add color and depth of flavor.
  • Use brown sugar and not white. It has a slightly less concentrated sweetness and contains molasses.

estofadong baboy in a white serving bowl

How to serve

  • Serve with steamed rice for a hearty lunch or dinner.
  • Estofado is a great make-ahead meal as it freezes and reheats well. To store for future use, allow to cool completely and transfer in a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
  • To reheat, place in a saucepan and heat until internal temperature reads 165 F.
estofadong baboy in a white bowl
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3.38 from 8 votes

Pork Estofado

FIlipino Pork Stew with bananas, sausage, carrots, and a sweet and savory sauce. This estofado baboy dish is hearty and full of flavor that's perfect with steamed rice.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 760kcal
Author: Lalaine Manalo

Ingredients

  • ¼ 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
  • ¾ cup vinegar
  • ½ cup soy sauce
  • 1 cup water
  • ¼ teaspoon pepper
  • 3 tablespoons brown sugar
  • 1 large carrot, peeled and cut into 1-inch thick chunks
  • 3 Chinese sausage, cut into ½-inch thick
US Customary - Metric

Instructions

  • 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.
  • Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
  • Add pork and cook, stirring occasionally, until lightly browned.
  • Add vinegar and continue to cook, without stirring, for about 2 to 3 minutes.
  • Add soy sauce and water and bring to a boil, skimming scum that may float on top.
  • Lower heat, cover and cook for about 30 to 40 minutes or until meat is tender.
  • Add sugar and stir until dissolved.
  • Season with pepper to taste.
  • Add carrots and cook for about 1 to 2 minutes or until tender.
  • Add Chinese sausage and bananas and cook until heated through. Season with salt to taste.
  • Continue to cook until pork is fork-tender and sauce is reduced. Serve hot.

Video

Nutrition

Calories: 760kcal | Carbohydrates: 73g | Protein: 60g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 1864mg | Potassium: 1968mg | Fiber: 5g | Sugar: 38g | Vitamin A: 4565IU | Vitamin C: 37mg | Calcium: 57mg | Iron: 4mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Prela says

    July 10, 2019 at 9:04 pm

    Thanks for Kawaling Pinoy ifinally cooked goodvrecipe.Delicious!

    Reply
    • Lalaine Manalo says

      July 11, 2019 at 7:27 pm

      I am glad you liked it 🙂

      Reply
  2. Kirsten says

    November 20, 2016 at 5:56 pm

    Hello po I'm Kirsten can i please use your recipe for my ibooks project. I will give you the proper credits. Thank you!

    Reply
  3. Lalaine says

    June 02, 2014 at 1:00 am

    Hello Pamela

    Hope you give it a try 🙂

    Reply
  4. Pamela @ Brooklyn Farm Girl says

    June 01, 2014 at 2:53 pm

    This is a perfect dinner recipe! Can't wait to make it and take a big bite!

    Reply

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Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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