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estofadong baboy in a white bowl
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3 from 5 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


  • 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


  • 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.



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