Pork Estofado
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4
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Calories
224 kcal
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Course
Main Course
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Cuisine
Filipino
Pork Estofado
Description
Pork Estofado combines pork hock cut into thick sections with saba bananas and banana blossoms, simmered slowly to develop tenderness and flavor. The pork is first seared and then cooked with soy sauce, vinegar, water, and peppercorns. Fried saba bananas add sweetness, and a caramel made from granulated sugar brings a touch of richness. Banana blossoms introduce a unique texture to the stew. The slow simmering softens the pork meat and blends the sauces creating a savory base with a hint of sweetness and acidity.
The result is a hearty stew with tender pork and the distinct soft texture of ripe saba bananas. The addition of banana blossoms gives a subtle floral note and slight crunch contrast. This dish is traditionally served warm alongside steamed rice to absorb and complement the flavorful sauce.
During cooking, watching the liquid level is important to keep the pork moist, adding water if it reduces too much. The caramel should be added carefully to avoid boiling over, as it enriches the sauce with color and a subtle sweetness that balances the vinegar and soy sauce base.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 4 pieces saba bananas - each cut into 3
- 1 kilo pork hock cut into smaller sections 2-inch thick, aka pata
- ⅔ cup soy sauce
- 1 cup vinegar
- 1 ½ cup water
- 1 teaspoon peppercorn
- 6 tablespoons granulated sugar -adjust to preferred sweetness
- 1 tablespoon water
- 1 cup banana blossoms
Instructions
- In a large pot, heat oil over medium heat. Fry the slices of saba until sides are browned. Remove from the oil and set aside.
- Add the pork hock slices and sear all sides until slightly browned. Add the soy sauce, vinegar, water, and peppercorns and bring to boil over high heat.
- Once boiling, lower heat to low and cover the pot. Let it simmer for an hour or until the meat becomes fork-tender. Add more water as needed.
- Place sugar and 1 tablespoon of water in a saucepan. Melt over low heat until it turns into a golden caramel. Pour this to the simmering pot of pork hocks. Be careful as it will bubble up while pouring.
- Add the banana blossoms. Add the fried bananas and let simmer for another 5 minutes.
- Serve while warm with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2167mg | 90% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 15IU | 0% |
| Calcium | 25mg | 3% |
| Iron | 34.5mg | 192% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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