Estofadong Baboy

Ingredients

• 1.13 kgpork, cut into cubes
• to tastecarrots, sliced
• 2 mediumripe saba bananas, sliced
• 75 mlsoy sauce
• 60 mlwhite vinegar
• 50 gbrown sugar
• 6 clovesgarlic, crushed
• 1 teaspoon (5 ml)crushed peppercorns
• 475 mlbeef broth
• 60 mlcooking oil

Instructions

1. 1

   Marinate the pork

   Put the pork, crushed peppercorns, garlic, soy sauce and vinegar in a bowl. Mix thoroughly and leave to marinate for at least 3 hours.

2. 2

   Heat the oil

   Warm the cooking oil in a pot.

3. 3

   Fry the carrots

   When the oil is hot, pan-fry the carrots for 45 seconds on each side. Take them out of the pot and set aside.

4. 4

   Fry the bananas

   Pan-fry the banana slices for 45 seconds on each side. Remove them from the pot and set aside.

5. 5

   Brown the pork

   Use the remaining oil to pan-fry the marinated pork for about 1 to 1½ minutes on each side. Add more cooking oil if needed.

6. 6

   Cook the garlic

   Add the crushed garlic to the pot and cook for 30 seconds. This is the same garlic used in the pork marinade.

7. 7

   Simmer the pork

   Pour the remaining marinade from the bowl into the pot and add the beef broth. Bring to the boil, then cover and cook over medium heat for 50 minutes to 1 hour, or until the pork is tender.

8. 8

   Add the sugar

   Stir in the brown sugar and cook for 15 minutes.

9. 9

   Add the vegetables

   Add the pan-fried carrots and bananas, then stir.

10. 10

    Transfer and serve

    Move the estofado to a serving plate and serve.

11. 11

    Enjoy together

    Share and enjoy.

What is pork estofado?

Estofado is a Filipino braised dish with Spanish culinary roots; the name comes from the Spanish word for stew. Filipino versions often pair pork with a sauce that balances savoury, tangy and sweet flavours.

Here, pork simmers in soy sauce, vinegar and broth, then gets a finishing touch of brown sugar. Saba banana and carrots are pan-fried separately before they join the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 40g protein, 29g carbs, 45g fat.

Pork supplies most of the protein and much of the fat, while the banana and brown sugar contribute carbohydrates; the oil adds further fat. Serve a moderate helping with rice and a generous vegetable side to balance the plate.

The marinade sets the flavour

Soy sauce: it seasons the pork and brings savouriness to the braising liquid. Marinating for at least 3 hours gives the flavours time to mingle.

Vinegar: it adds a sharp note that contrasts with the sugar added later. Keep the marinade to pour into the pot, as the method uses it as part of the cooking liquid.

Brown the ingredients first

Carrots: a short fry of 45 seconds per side gives them a little colour before they are added back near the end. The recipe does not specify a quantity, so use the amount you have planned for the dish.

Saba banana: fry each side for 45 seconds and set the slices aside. Adding them towards the end helps them keep their shape.

Pork: brown it in batches if needed so the pieces can make contact with the pot. If the oil runs low, the method allows you to add more.

Look for tender pork

After the broth and marinade come to the boil, cover the pot and cook over medium heat for 50 minutes to 1 hour. The key cue is tenderness: the pork should be easy to pierce with a fork.

Pork cubes can vary in size, so use the tenderness check as well as the stated cooking time. If the meat is not tender yet, continue cooking until it is.

Balance sweet and tangy

Brown sugar goes in after the long simmer and cooks for a further 15 minutes. Stir it in so it dissolves into the sauce.

The result should bring together the vinegar's tang, the soy's savouriness and the sugar's sweetness. Taste the sauce before serving and adjust only if needed.

Serving suggestions

Serve the pork, banana and carrots with steamed rice to catch the sauce. Spoon some of the braising liquid over the rice rather than leaving it in the pot.

For a fuller meal, add a simple vegetable side. Keep its seasoning straightforward so it does not compete with the sweet-savoury sauce.

Recipe notes & tips

• Allow at least 3 hours for marinating, as the recipe specifies.
• Use a pot large enough to brown the pork without crowding it.
• Keep the carrots and banana slices aside after frying so they can be added at the end.
• Check the pork for tenderness after 50 minutes of simmering.
• Stir after adding the brown sugar so it is distributed through the sauce.

Variations

• More tang: add no extra sugar and let the vinegar's sharpness stand out.
• Sweeter sauce: increase the brown sugar slightly to suit your taste.
• Different broth: use another stock in place of beef broth for a changed savoury base.
• Extra vegetables: serve with additional cooked vegetables alongside the dish.
• Rice pairing: spoon the sauce over steamed rice for a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: leave the pork for at least 3 hours as directed.
• Crowding the pot: brown the pork in batches so the pieces can fry rather than steam.
• Frying the banana too long: stick to 45 seconds per side to help the slices hold together.
• Adding the fruit too early: wait until the pork is cooked, then stir in the fried banana and carrots.
• Stopping before the pork is tender: use a fork to check, and continue simmering if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water or broth if the sauce has thickened.

Frequently asked questions