Name: Pork Estofado
Eaten in: Philippines
Foodie: Elodie
As I am sure you have noticed by now, plantains are used a lot, and in many different ways, in tropical cuisine. Most of the time they are accommodated into some sort of side dish. In pork estafando however, they are incorporated into the meat dish to form a one-pot-dish, just like with poulet DG. This is what drew my attention.
Pork Estofado
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| Serves | 2-4 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Meal type | Main Dish |
Ingredients
- 5 tablespoons minced garlic
- ½ cup vinegar
- 1 cup water
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 1.5lb pork ((I used pork shoulder))
- 2-4 plantains sliced diagonally in big chunks
- 1½ cup carrots
- oil
Directions
| 1. | Cover the bottom of a frying pan with oil and heat it up |
| 2. | Quickly saute the plantains, until they’re brown, then set them aside; they do not need to cook through |
| 3. | Put in in the garlic and saute until brown |
| 4. | Add the pork cut in cubes and toss until brown |
| 5. | Add the soy sauce and water and cook until the pork is tender |
| 6. | Add the vinegar and bring the mixture to a boil, then simmer for 5 min |
| 7. | Put in the brown sugar and the carrots, and cook for about 15 more min |
| 8. | Toss in the plantains until they are cooked through |
| 9. | Serve with white rice |
Note
There are many versions of this dish. You can also add bread cubes in at the same time as the plantains, which I did, for a more hearty dish.
What kind of oil do you use?
Hi Kate,
I used vegetable oil.