Pork estufado (estofado)

Pork estufado (estofado)

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 to 6
Author CASA Veneracion


  • 2 tablespoons cooking oil divided
  • 1 and 1/2 kilograms pork belly cut into two-inch cubes
  • salt and pepper
  • 1/2 cup chopped onion
  • 6 cloves garlic peeled and lightly pounded
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 3 potatoes cut into wedges
  • 1 to 2 carrots cut into wedges
  • 2 green bell peppers
  • 4 to 6 saba bananas sliced into thirds


  • Heat a large pan.
  • Coat the bottom of a pan with a tablespoonful of cooking oil.
  • Add the pork cubes to the hot oil in a single layer. Sprinkle with salt and pepper. Cook over high heat until lightly browned. Flip and continue browning the other sides.
  • Add the onion and garlic to the pork. Cook, tossing often, until the onion pieces are translucent.
  • Pour in the vinegar and soy sauce. Add the tomato paste, brown sugar and bay leaf. Pour in enough water to cover the meat. Add more salt and pepper. Stir well.
  • Bring to the boil. Lower the heat, cover the pan and simmer the pork for about 40 minutes.
  • Add the potatoes and carrots to the meat. If the sauce is already too thick at this point, add about half a cup of water. You need the steam from the liquid to cook the vegetables.
  • After about five minutes, add the bell peppers.
  • Meanwhile, heat the remaining cooking oil in a non-stick frying pan. Fry the saba banana slices just until lightly browned in parts.
  • Add the fried saba bananas to the pork and vegetables. Toss.
  • Taste the sauce. The potatoes and carrots are likely to have soaked up a lot of the saltiness so you many need to add more salt.
  • Serve the estofado with rice or pan de sal.