Pork Estofado (Stewed Pork with Olives and Sausage)

Pork Estofado is a Filipino dish that is some way similar to adobo. Although both use soy sauce, vinegar, brown sugar, garlic and pepper, ingredients like sausage, carrot, tomato sauce and fried plantain distinguish estofado from adobo. There are many variations of estofado. Some variations use beef, pork or fish. In this recipe, I used pork as the main protein. The pork was marinated first, browned and simmered for a period of time. The extra step of marinating and browning give the pork so much flavor and taste. In addition, the reserved marinade along with tomato sauce gives this dish its incredible sauce. Hope you enjoy this wonderful and delicious pork dish!

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Pork Estofado (Stewed Pork with Olives and Sausage)

 

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Prep time

1 hour 15 mins

Cook time

1 hour 10 mins

Total time

2 hours 25 mins

 

Author: Liza A

Serves: 6-8 servings

Ingredients

• 2 ½ lbs (about 1.1kg) pork shoulder butt, cubed
• ¼ cup vegetable oil
• ½ cup tomato sauce
• 1 ½ cups pitted green olives
• 4 Chinese style sausage or 1 Chorizo sausage, sliced
• 1 red bell pepper, cut into strips
• 4 pieces saba (buro plantain), quartered and fried

Marinade

• ½ cup soy sauce
• ¼ cup vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, chopped
• 1 onion, chopped
• ½ tsp freshly ground pepper

Instructions

1. In a big bowl or Ziploc bag, combine ingredients for marinade. Add pork and mix well. Cover bowl with plastic wrap or seal bag, and refrigerate for at least 1 hour. Drain pork, saving the marinade for later.
2. Heat vegetable oil in Dutch oven or heavy pan over medium high heat and brown the pork in batches. Transfer to a plate.
3. Pour off oil and put back browned pork in the empty pan. Pour reserved marinade and enough water to cover it. Simmer gently for 45 minutes or until meat are tender.
4. Add tomato sauce, olives, sausage and bell pepper. Cook for 3-4 more minutes.
5. Transfer to a plate and top with fried plantain.
6. Serve and enjoy!

Notes

Recipe adapted from Maya Kitchen Cookbook.

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