Go Back Email Link
–+ servings
Filipino Pork Estofado (Estofadong Baboy)

Filipino Pork Estofado (Estofadong Baboy)

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 258 kcal
Difficulty Intermediate

Equipment

  • Large heavy-bottom pot or kawali (for even heat distribution and preventing burning)
  • Sharp knife (for uniform cutting of meat and vegetables)
  • Wooden spoon (pambaliktad/panghalo)
  • Measuring cups and spoons (Panukat)
  • Tongs (for handling meat while browning)
  • Paper towels (for draining excess oil)

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

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.

Tips from Lola's Kitchen

  1. Choose pork with some fat marbling for more flavor
  2. Don't skip browning the meat - it develops a deeper flavor (mas malinamnam)
  3. Let the vinegar boil without stirring to cook off the raw acid taste
  4. If sauce is too thin, remove the lid during the final cooking stage
  5. For extra flavor, add a bay leaf (dahon ng laurel) during simmering
 

Nutrition

Calories: 258kcalCarbohydrates: 8gProtein: 20gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 62mgSodium: 1154mgPotassium: 376mgFiber: 0.2gSugar: 6gVitamin A: 6IUVitamin C: 2mgCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!