HOW TO COOK ESTOFADO (RECIPE) -Stofado is a Filipino dish made of pork that has many variations. The most common is the sweet and chewy one. The meat is cooked with soy sauce and sugar but not necessarily cooked the way the adobo is. In the Philippines, this dish is commonly served as appetizer but can be the main course served with rice. Some versions use plantain banana for the ingredients to add sweetness to the dish. Estofado originated in Spain but since the Philippines was a colony of Spain for 300 years, this dish has evolved into many variations that it has even become traditional because this dish is always present whenever there are occasions in the country like weddings, baptismal, birthdays and family reunions. To me, this dish is like a combination of Patatim, Pochero and adobo and I could taste the three dishes when I am eating Estofado. I would not recommend this dish to anyone who has high blood pressure though because this dish is too fatty for them, we do not want anyone to end up in the hospital after eating it. In this recipe I am going to share with you, we are going to use pork fats but you can replace it. Here is the recipe:
image source: wikipedia.org
HOW TO COOK ESTOFADO (RECIPE)
INGREDIENTS FOR ESTOFADO
1/2 kilo pork fats with skin (sliced into strips)
1/2 cup low sodium soy sauce
4 tablespoon vinegar
6 cloves garlic (minced)
4 teaspoon brown sugar
1/2 teaspoon freshly ground pepper
1 large size red onion (sliced thinly)
8 tablespoon tomato sauce
1 cup pimiento (cut into thin strips)
5 plantain banana or saba (cut into halves and fried)
cooking oil
STEP BY STEP COOKING PROCEDURE
1. In a large mixing bowl, combine together all the ingredients except oil, tomato sauce, pimiento and plantain banana.
2. Mix well until the sugar is dissolved.
3. Cover the bowl, refrigerate and marinade for 3 hours.
4. Remove the pork from marinade and set aside.
5. In a frying pan, heat oil. Fry the pork until browned.
6. Remove the excess oil from the pan. Pour marinade.
7. Add 1/2 cup of water and bring to a boil. When boiling, lower the heat and simmer for 20 minutes.
8. Add tomato sauce and pimiento and continue simmering for another 5 minutes.
9. Transfer to serving dish and serve with fried plantain banana.
HOW TO COOK ESTOFADO (RECIPE)
HOW TO COOK ESTOFADO (RECIPE)
INGREDIENTS FOR ESTOFADO
1/2 kilo pork fats with skin (sliced into strips)
1/2 cup low sodium soy sauce
4 tablespoon vinegar
6 cloves garlic (minced)
4 teaspoon brown sugar
1/2 teaspoon freshly ground pepper
1 large size red onion (sliced thinly)
8 tablespoon tomato sauce
1 cup pimiento (cut into thin strips)
5 plantain banana or saba (cut into halves and fried)
cooking oil
STEP BY STEP COOKING PROCEDURE
1. In a large mixing bowl, combine together all the ingredients except oil, tomato sauce, pimiento and plantain banana.
2. Mix well until the sugar is dissolved.
3. Cover the bowl, refrigerate and marinade for 3 hours.
4. Remove the pork from marinade and set aside.
5. In a frying pan, heat oil. Fry the pork until browned.
6. Remove the excess oil from the pan. Pour marinade.
7. Add 1/2 cup of water and bring to a boil. When boiling, lower the heat and simmer for 20 minutes.
8. Add tomato sauce and pimiento and continue simmering for another 5 minutes.
9. Transfer to serving dish and serve with fried plantain banana.
HOW TO COOK ESTOFADO (RECIPE)
