Filipino Pork Estofado

Not much can be said about the Famous Pork Adobo, I’ll be honest. It’s definitely the quintessential Filipino recipe that you’ll definitely want to make for your family. Not only is it fast to make, use ingredients you’ll typically find in your local grocer, and just down-right delicious served with rice, it’s just what makes a Filipino, well, a Filipino.

I’ll give Adobo the crown for being the King of Pinoy stews, but in our household, the King can’t rule without his Queen, and so, our Pork Estofado recipe was born.

Another dish inspired by Spanish heritage, our rendition of Pork Estofado is like a sweeter version of your typical adobo, with added mushrooms. And unlike adobo where you usually use cuts like belly or even loin, Kasim (Shoulder) or Pigue (Ham), which you stew until tender.

Let me know your thoughts about this recipe and whether you’ve tried it out.

Until then, Blessed Be!


Filipino Pork Estofado

  • Servings: 6-8 servings, approx. 1 cup per serving
  • Difficulty: Intermediate
  • Print

Our family's own rendition of a Filipino Classic

Ingredients

  • 1 Kilo (approx 2 lbs.) Pork Kasim (Shoulder) or Pigue (Ham), whole
  • 1 Garlic, whole head, minced
  • 1 Cup Dark Soy Sauce
  • 1/2 Cup White Cane Vinegar
  • Water for stewing
  • 1 Tbsp. Peppercorns, whole
  • 1 Tbsp. Sea Salt (or 1 1/4 Tbsp Table Salt)
  • 1 Tbsp. Cracked Pepper
  • 2 Tbsp. Cooking Oil
  • 1 Cup Light Brown Sugar, lightly packed
  • 1 Bay Leaf
  • 1 Cup small whole button mushrooms, canned or fresh

Directions

  1. Place the pork in a large pot. Add minced garlic, soy sauce, vinegar, whole peppercorns, and sea salt. Add just enough water until the pork is a quarter of the way covered.
  2. Cover the pot with a lid and place in your stove set in medium-high heat. Bring the water to a boil and allow the pork to stew until it is partially tender, for about twenty minutes.
  3. Once the meat is almost tender, set the heat to high and mix in the light brown sugar. Allow the liquid to reduce into a light sauce.
  4. Continue to let the liquid reduce until the sauce partially coats the pork, but has not completely dried up. Stir the mixture occasionally to prevent burning.
  5. By this time the pork has already rendered some of its fat. Unless the cut is fatty, you can scoop some of the oil out and skip adding the cooking oil altogether. But if you notice that the pork is a little dry, add the oil and let it coat the pork.
  6. Turn off the heat and take out the pork. Cut it up in medium steak-like slices and return it to the pot.
  7. Set the heat to low and add the bay leaf and mushrooms. Cook until the mushrooms have been heated and the sauce coats the pork slices, stirring occasionally. Add more water until the sauce is in a desired consistency.

    Tips:
  • This dish keeps well in the fridge! Just heat it up in the stove before serving.
  • If white cane vinegar is not available, substitute with regular vinegar. I personally haven’t tried this with red wine or balsamic vinegar yet.
  • If dark soy sauce is not available, substitute for 1 1/4 cups light/sodium-free soy sauce instead
  • Use any unflavored oil, like canola, vegetable, or grape seed. Olive oil or Toasted sesame oil may leave a strong taste.

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