Filipino Pork Estofado (Estofadong Baboy)
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
258 kcal
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Course
Main Course
Filipino Pork Estofado (Estofadong Baboy)
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Pork Estofado (Estofadong Baboy) is a Filipino heritage dish that slow-cooks tender chunks of pork with saba bananas and Chinese sausage in a complex sauce balanced with vinegar, soy sauce, and brown sugar, creating a harmonious blend of sweet and savory flavors that's traditionally served over steaming white rice.
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Ingredients
For the Main Dish
- 2 pounds pork shoulder kasim or pork belly (liempo), cut into 2-inch cubes
- 4 ripe but firm Saba bananas saging na saba, peeled and cut crosswise
- 3 Chinese sausages lap cheong, cut diagonally
- 1 large carrot cut into 1-inch chunks
- 1 medium onion finely chopped (sibuyas)
- 6 cloves garlic minced (bawang)
- ¼ cup canola oil
For the Sauce
- ¾ cup cane vinegar suka
- ½ cup soy sauce toyo
- 3 tablespoons brown sugar asukal na pula
- 1 cup water
- salt and pepper to taste asin at paminta
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Instructions
- Heat ¼ cup canola oil in a large heavy-bottomed pot to 180°C/350°F. Pan-fry the saba bananas (saging na saba) until lightly browned, about 2-3 minutes per side. Remove bananas and set aside on paper towels to drain.
- Leave 2 tablespoons of oil in the pot and maintain medium-high heat (190°C/375°F). Sauté finely chopped onions (sibuyas) and minced garlic (bawang) until fragrant. Add the pork pieces cut into 2-inch cubes and brown on all sides for about 5-7 minutes.
- Reduce to medium heat (160°C/320°F). Pour in cane vinegar (suka) and let it boil WITHOUT stirring for 2-3 minutes - this is crucial to cook off the raw acidic taste. Add soy sauce (toyo) and water, bring to a boil. Reduce heat and skim off any scum (langis) that rises to the surface.
- Lower heat to a gentle simmer (135°C/275°F). Cover and cook for 30-40 minutes or until the meat becomes tender (malambot). Stir in brown sugar (asukal na pula) until completely dissolved. Season with pepper (paminta).
- Add carrot chunks and cook for 2-3 minutes. Add the sliced Chinese sausages (lap cheong) and return the fried saba bananas to the pot. Simmer until the sauce is reduced and the meat is fork-tender (malambot na malambot), about 10-15 minutes more.
- For reheating, warm over low heat (135°C/275°F) until the internal temperature reaches 165°F (74°C). The dish can be stored in the refrigerator for up to 4 days in an airtight containe.
Notes
- Choose pork with some fat marbling for more flavor
- Don't skip browning the meat - it develops a deeper flavor (mas malinamnam)
- Let the vinegar boil without stirring to cook off the raw acid taste
- If sauce is too thin, remove the lid during the final cooking stage
- For extra flavor, add a bay leaf (dahon ng laurel) during simmering
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
8g
(3%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
62mg
(21%)
Sodium
1154mg
(48%)
Potassium
376mg
(11%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
6IU
(0%)
Vitamin C
2mg
(2%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 62mg | 21% |
| Sodium | 1154mg | 48% |
| Potassium | 376mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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