Cook’s notes
Centuries of trading with the Chinese (with many settling in the islands) and Spanish colonization gave birth to a plethora of Filipino dishes that can only be labeled as unintentional fusion.
Estofado is from the Spanish word estofar which means to braise in a covered pan. Yes, there is an array of Spanish estofado dishes but the Filipino adaptation is an integration of the traditional Spanish cooking method, Chinese seasoning (soy sauce) and Filipino ingredients (saba bananas).
Pork belly estofado
Ingredients
- cooking oil
- 300 grams potatoes (10.5 oz) peeled and diced
- 150 grams (5.2 oz) carrot peeled and diced
- 4 to 6 saba bananas peeled and cut into thirds
- 1 kilogram pork belly (2.2 pounds) cut into two-inch cubes
- 1 large onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 2 to 3 sprigs oregano
- 2 bell peppers (red or green, or both) deseeded and diced
- salt
- pepper
Seasonings
- ¼ cup vinegar
- ¼ cup soy sauce
- ¼ cup brown sugar loosely packed
- ½ tablespoon tomato paste
- 1 bay leaf
Instructions
- In a wok or fryer, heat enough cooking oil to reach a depth of at least two inches.
- Fry the potatoes until the edges are browned.
- Scoop out and set aside.
- Fry the diced carrot until the edges are browned.
- Scoop out and set aside.
- Fry the saba bananas until browned and cooked through.
- Scoop out and set aside.
- Pour off the cooking oil leaving only about two tablespoons in the pan, and set the heat to high.
- Spread the pork cubes in the hot oil and sprinkle with a teaspoon of salt and half a teaspoon of pepper.
- Allow the undersides to brown before flipping to brown all sides.
- Throw in the onion, garlic and oregano.
- Cook, tossing, until the onion pieces soften and start to turn translucent.
- Pour in the vinegar and soy sauce.
- Add the tomato paste, bay leaf and brown sugar.
- Pour in enough water to cover the pork, bring to the boil, lower the heat, cover the pan and simmer until the pork is tender.
- Taste the sauce and adjust the seasonings, if needed.
- Stir in the bell peppers, cover the pan and simmer for five minutes.
- Add the fried potatoes, carrot and saba bananas. Toss to distribute.
- Cover the pan and simmer for another five minutes.
- Taste the sauce one last time and adjust the seasonings, as needed, before serving.
Grilled skewered shiitake, bell pepper and tomato
