Pork Estofado
- ¼ kg liempo, cut into cubes
- ¼ kg kasim, cut into cubes
- ¼ c soy sauce
- ½ c vinegar
- ½ T whole peppercorn
- 2 laurel leaves, torn into pieces
- 3-4 T sugar
- 6-8 pieces saging na saba or plantains
- ½ c water
Cooking Instructions:
1. Marinate the pork in soy sauce, vinegar, peppercorn and laurel leaves for 30 minutes
2. In a deep pot, put sugar on low heat and let it caramelize. [This
is the secret!] When it turns golden, add the meat and marinade. Cover
the pot and turn the heat on high.
3. When it begins to boil, add water and bananas. Put the cover back on
then turn down the heat to a very low simmer. Stir once in a while so
the banana and sauce really "blend" together.
4. Cook until sauce is reduced and pork is tender and falls of the bone.
source : rappler
Pork Estofado
3 lbs pork, cubed
3 pieces dried bay leaves
1 tablespoon whole peppercorn
1 1/2 cup carrot, sliced
4 plantain bananas, sliced diagonally (1 inch thick)
1/2 cup vinegar
3/4 cup soy sauce
3 tablespoons brown sugar
1 cup water
5 tablespoons minced garlic
1 cup cooking oil
Cooking Instructions:
1. Heat a frying pan and pour 3/4 cups of cooking oil.
2. When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.
3. Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
4. When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
5. Add the cubed pork and cook for 7 to 10 minutes.
6. Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.
7. Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
8. Add brown sugar and carrots. Stir then simmer for 10 minutes more.
9. Turn off the heat and transfer the contents of the cooking pot to a serving plate.
10. Garnish with fried bananas then serve.
source : panlasang Pinoy
