📝 About This Recipe
Pork Estofado is a masterful Filipino braise that showcases the Spanish influence on local cuisine, elevated by a distinctly tropical sweetness. This dish features succulent pork belly simmered in a rich, velvety soy-vinegar sauce deepened by the caramel notes of fried plantains and brown sugar. It is a celebratory comfort food, beloved for its complex balance of salty, sour, and fruity flavors that develop beautifully during a slow, patient simmer.
🥗 Ingredients
The Meat and Marinade
- 1 kg Pork Belly or Pork Shoulder (cut into 2-inch cubes)
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan)
- 1/4 cup Cane Vinegar (or apple cider vinegar)
- 1 teaspoon Black Peppercorns (cracked)
- 6 cloves Garlic (smashed and minced)
Aromatics and Braising Liquid
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 3-4 pieces Saba Bananas (Plantains) (ripe, sliced diagonally into 1-inch thick pieces)
- 1 large Red Onion (sliced into wedges)
- 3 pieces Bay Leaves (dried)
- 1 piece Star Anise (optional, for a subtle licorice note)
- 2 cups Water or Beef Broth (adjust as needed)
- 3 tablespoons Dark Brown Sugar (adjust to desired sweetness)
- 1 medium Carrots (peeled and cut into rounds)
👨🍳 Instructions
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1
In a large bowl, combine the pork cubes, soy sauce, vinegar, garlic, and cracked peppercorns. Massage the marinade into the meat and let it sit for at least 30 minutes, or overnight in the fridge for maximum flavor.
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2
Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Fry the sliced saba bananas until golden brown and caramelized on both sides. Remove and set aside.
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3
In the same pot, remove the pork from the marinade (reserve the liquid) and sear the meat in batches. Cook until all sides are nicely browned to lock in the juices. Remove the meat and set aside.
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4
If the pot is too dry, add the remaining tablespoon of oil. Sauté the onions until translucent and fragrant, about 3 minutes.
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5
Return the seared pork to the pot. Pour in the reserved marinade and bring to a quick boil for 2 minutes to cook off the raw acidity of the vinegar.
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6
Add the water (or broth), bay leaves, and star anise. The liquid should just cover the meat.
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7
Lower the heat to a simmer, cover the pot, and let it cook for 45-50 minutes. The pork should be getting tender but not falling apart yet.
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8
Stir in the brown sugar and add the carrots. Continue to simmer, uncovered, for another 15 minutes to allow the sauce to reduce and thicken into a syrupy consistency.
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9
Add the fried saba bananas back into the pot during the last 5 minutes of cooking. This allows them to absorb the sauce without becoming too mushy.
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10
Taste the sauce. If you prefer it saltier, add a splash of soy sauce; if you want it sweeter, add another teaspoon of sugar.
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11
Once the pork is fork-tender and the sauce is glossy and thick, turn off the heat. Let it rest for 5 minutes before serving.
💡 Chef's Tips
For the best texture, use a mix of pork belly and pork shoulder; the belly provides fat for the sauce while the shoulder provides meaty structure. Do not stir the pot immediately after adding the vinegar; let it boil for a minute to ensure the acidity mellows out perfectly. If saba bananas are unavailable, you can substitute with firm, slightly underripe regular bananas or even sweet potatoes (kamote). This dish tastes even better the next day as the flavors continue to meld in the refrigerator. If the sauce is too thin, you can remove the meat and vegetables and boil the liquid on high for a few minutes to reduce it to a glaze.
🍽️ Serving Suggestions
Serve steaming hot over a generous mound of fragrant jasmine rice to soak up the sweet soy gravy. Pair with a side of 'Atchara' (Filipino pickled papaya) to provide a bright, crunchy contrast to the rich meat. A cold glass of calamansi juice or iced tea balances the savory-sweet profile of the braise. Serve alongside sautéed green beans or bok choy for a complete, balanced meal.