Pork Estofado Recipe

Pork Estofado is a stewed pork dish served with fried plantains. This pork recipe is comparable to pork adobo but, the use of carrots and fried plantains provide distinction to this dish.

I like the idea of having plantains in pork and beef dishes. Plantains or “saging na saba” help improve the flavor of a dish and adds a little sweetness to it. Take the beef pochero as an example: the sweetness of the plantains blends well with the other ingredients producing a great tasting dish. Sometimes, I also use plantains in Beef Nilaga to add more life to it.

Do you like the idea of using plantains (saba) in some of the dishes that you cook?

Try this Pork Estofado recipe and let me know your thoughts.

Pork Estofado


3 lbs pork, cubed

3 pieces dried bay leaves

1 tablespoon whole peppercorn

1 1/2 cup carrot, sliced

4 plantain bananas, sliced diagonally (1 inch thick)

1/2 cup vinegar

3/4 cup soy sauce

3 tablespoons brown sugar

1 cup water

5 tablespoons minced garlic

1 cup cooking oil

Watch the cooking video:

Cooking procedure:

1. Heat a frying pan and pour 3/4 cups of cooking oil.

2. When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.

3. Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.

4. When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.

5. Add the cubed pork and cook for 7 to 10 minutes.

6. Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.

7. Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.

8. Add brown sugar and carrots. Stir then simmer for 10 minutes more.

9. Turn off the heat and transfer the contents of the cooking pot to a serving plate.

10. Garnish with fried bananas then serve.

11. Share and enjoy!


  1. I became your fan when i moved here in the US.. I dont know how to cook and your recipes helped me survived our meals, :) my husband loves your recipes!
    And right now, I am cooking this estofado.. Only I used chicken since this is what i have..:)
    Thanks sooo much!

  2. What cut of pork did you use for this recipe?

  3. Ana Marie C. Palma says:

    Hi Vanjo,

    I’m a new fan of Panlasang Pinoy! Will be trying out this recipe in the weekend. I am based in Singapore and quite missing the recipes back home. Luckily, i found your site and now I’m trying out our good old recipes. Sometimes when I get homesick, I find comfort in eating our very own food. Your website is such a huge help. More power :-)

  4. Maxine says:

    Is the plantain green or ripe?

  5. Lanie, using half ripe plantain can make the dish taste bitter. It is still best to use ripe ones. hope this helps.

  6. rachel says:

    thanks for sharing this recipe! i tried this 2 nights ago and the hubby likes it =)

  7. Hi Kuya, my family totally love the dish thanks!

  8. Hello
    I cooked this dish and it was a hit. The only downfall for me is not enough juice. I did put a more water whilst cooking it and that made it evenmore delicious.

  9. Hello
    I am a mother of two and dont cook but Ive started learning from my husband. He does the cooking as soon as he gets home from work and I would like to take that burden off him and starts to become a good wife. All I know is to cook adobo and for sure he would be surprise if he comes home one day knowing not to cook already.
    I like your recipe because most of the ingredients are in the cupboard already and meat is in the freezer. They’re very basic stuff and no need to go grocery shopping for it.
    Again, thank you for posting yummy ulam(s) and other things. Im going to try it out today and let you know the final product.
    By the way, i knew your website from my sister who tried your pandesal recipe last night and she sms’s me your website and she said to have a look. Apparently, the pandesal are a hit! Congrats…..

  10. Hi Claire, I’m sure magugustuhan ng friends mo yung BBQ. As for the onions, you may saute a couple of tablespoons or even add onion powder. :)

Leave a Comment


Panlasang Pinoy Cookbook Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1. Register now!

Enter your email address:

Related Content