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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. Filipinos, love to have our share of meaty pork with a thick, hot stew filled with a variety of vegetables and seasonings. Menudo…

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By: Vanjo Merano 11 Comments Updated: 9/13/23

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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.

estofadong baboy

Filipinos, love to have our share of meaty pork with a thick, hot stew filled with a variety of vegetables and seasonings. Menudo and afritada are just two examples out of many recipes like this. But what sets Pork Estofado apart is its mix of not just saltiness and sourness from vinegar and soy sauce. After all, we have the likes of adobo for recipes like that. It also bears an appetizing sweetness from perfectly fried plantains.

Now if you think it’s a bit strange to integrate fruit into your viand, you may want to try out this estofado first. Not only are the plantains great for flavor, but the softness of this ingredient also bears a nice contrast to our carrots and pork texture-wise. Some people like to compare this Caldereta, but despite how it may look, our estofado is actually not a tomato-based stew. However, both have a similar richness to them. Meanwhile, the slight sourness is comparable to a Pinoy favorite— adobo! And so if you enjoy such dishes, you truly need to dive into this one!

Recreate this Pork Estofado recipe by following the steps below!

pork estafado recipe

How to Make Pork Estofado

 

  1. Heating up the oil. First things first, grab your frying pan. Then pour ¾ cup of cooking oil inside. Apply some heat.
  2. Frying the plantains. Once your oil gets hot, you can place 4 plantains you’ve sliced diagonally to be 1 inch thick inside. Cook these until each side becomes medium to dark brown. Once you are done frying, you can set these aside for now.
  3. Sauteeing the garlic. Get a clean cooking pot, and pour ¼ cup of cooking oil inside. Let the oil get hot, and then add 5 tablespoons of minced garlic. We will sauté these until they become light brown.
  4. Cooking the pork. You will now want to put your 3 lbs. of cubed pork inside. Just keep this cooking for a good 7 to 10 minutes. We will also pour ¾ cup of soy sauce and 1 cup of water inside. Add 1 tablespoon of whole peppercorn alongside 3 pieces of dried bay leaves. Bring the mixture to a boil, and then just let it simmer. Continue this until the pork tenderizes.
  5. Adding the seasoning. We can now get some vinegar involved for that slight sourness. Pour ½ cup of this into your pot, and then just wait for the liquid to boil again. Once it does, just let the stew simmer for 5 minutes. Then put 3 tablespoons of brown sugar, and 1 ½ cup of sliced carrots inside. Stir everything together, and proceed to simmer everything for 10 minutes.
  6. Plating the dish. You can now turn the heat off, and place your dish in a serving plate of choice. This is where our plantains from earlier come in. Garnish your Pork Estofado with this, and then go ahead, and serve! But if you’re wondering what else you could cook up with this, I’ve listed some suggestions below.

pork estofado

I like the idea of having plantains in pork and beef dishes. Plantains (or an alternative ingredient, saging na saba) helps 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.

What to Have with Pork Estofado

Rice

Much like adobo, which is a dish pretty similar to our Pork Estofado, this goes perfectly with some newly cooked rice. You may think you already have a pretty good idea of how to cook your rice. But you may want to take a look at my guide to doing this the right way so our rice is perfectly fluffy. 

Chicken And Baby Corn Stir Fry

Adding some greens and other veggies to our meal can make it a lot more satisfying. That’s why I’m recommending serving estofado with Chicken and Baby Corn Stir Fry. Unlike our pork dish, this stir fry has a very mild taste that will complement the richness of your stew.

There are other kinds of Estofado that hold its sweet and sour appeal too. Take a look!

More Estofado Recipes

Estofado (Probinsya Style)

How to Cook Estofado

Want something a bit more flavorful? This Probinsya Style Estofado has a greater variety of seasonings and spices than the classic. We’ve even got pineapple juice to marinate the pork! The result is a uniquely delicious meat dish that you will want to cook up again and again. This can also be a great family meal as it serves 4 people. Just adjust the ratio as needed if ever you need to lessen or add portions!

Liempo Estofado

liempo estofado recipe

Juicy pork belly is always quite hard to resist. And so to make our estofado even more irresistible, I crafted this recipe making use of the delicious meat cut! Liempo Estofado is a lot like our main recipe, except it has a few different components, one of which is red wine vinegar. This helps enhance the dish, and bring in a lot more depth.

What were your thoughts on this Pork Estofado recipe? Your feedback would help a lot for our next recipes here on Panlasang Pinoy. Kindly leave them in the comments below, along with any questions you may have!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

estofadong baboy

Pork Estofado Recipe

Pork with plantains and carrots cooked with sweet Filipino adobo sauce.
Prep: 10 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 10 minutes minutes
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Ingredients

  • 3 lbs pork cubed
  • 3 pieces dried bay leaves
  • 1 tablespoon whole peppercorn
  • 1 1/2 cup carrot sliced
  • 4 plantains sliced diagonally (1 inch thick)
  • 1/2 cup vinegar
  • 3/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 cup water
  • 5 tablespoons garlic minced
  • 1 cup cooking oil

Instructions

  • Heat a frying pan and pour 3/4 cups of cooking oil.
  • When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.
  • Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
  • When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
  • Add the cubed pork and cook for 7 to 10 minutes.
  • Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.
  • Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
  • Add brown sugar and carrots. Stir then simmer for 10 minutes more.
  • Turn off the heat and transfer the contents of the cooking pot to a serving plate.
  • Garnish with fried bananas then serve.
  • Share and enjoy!

Video

YouTube video

Nutrition Information

Serving: 6g Calories: 999kcal (50%) Carbohydrates: 14g (5%) Protein: 42g (84%) Fat: 86g (132%) Saturated Fat: 21g (105%) Polyunsaturated Fat: 15g Monounsaturated Fat: 45g Trans Fat: 0.1g Cholesterol: 163mg (54%) Sodium: 1775mg (74%) Potassium: 875mg (25%) Fiber: 2g (8%) Sugar: 8g (9%) Vitamin A: 5402IU (108%) Vitamin C: 6mg (7%) Calcium: 79mg (8%) Iron: 3mg (17%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Abigail says

    Posted on 9/10/18 at 8:19 am

    I tried the Chicken Estofado with a twist instead. I didn’t add the Saba kasi Hindi ko alam Kung bagay siya sa chicken. I like the carrot though. I added star anise and oyster sauce too. I garnish the chicken with green onion ang sarap niya. Thanks Kuya and keep posting more dishes 🙂

    Reply
  2. Judie says

    Posted on 4/10/15 at 11:25 am

    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!

    Reply
  3. cris says

    Posted on 8/23/11 at 12:50 pm

    What cut of pork did you use for this recipe?

    Reply
  4. Ana Marie C. Palma says

    Posted on 5/9/11 at 4:50 am

    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 🙂

    Reply
  5. Maxine says

    Posted on 5/27/10 at 8:42 am

    Is the plantain green or ripe?

    Reply
  6. Panlasang Pinoy says

    Posted on 5/17/10 at 7:58 pm

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

    Reply
  7. rachel says

    Posted on 5/12/10 at 9:14 pm

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

    Reply
  8. kristi says

    Posted on 5/11/10 at 7:03 pm

    Hi Kuya, my family totally love the dish thanks!

    Reply
  9. Jane says

    Posted on 5/5/10 at 3:02 pm

    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.

    Reply
  10. Jane says

    Posted on 5/3/10 at 2:57 pm

    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…..

    Reply
  11. Panlasang Pinoy says

    Posted on 4/24/10 at 9:08 am

    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. 🙂

    Reply

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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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