PORK ESTOFADO

 From meat, seafood to vegetables, this classic Filipino dish has so many interpretations you can cook it everyday and not repeat.Add brown sugar and banana blossoms and you have paksiw na pata.Replace the banana blossoms with saba bananas, throw in some carrots and Chinese.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.

1 kg pork liempo
1/2 cup tomato sauce 
2 tbsp olive oil
1 tbsp garlic, minced
1 medium sized onion, diced
1 ( 14 oz) can diced tomatoes , undrained
1/4 cup breadcrumbs
.2 medium sized carrots, cubed
1 medium sized sweet potato, cubed
2 tbsp pimientos
1/4 cup Worcestershire sauce
1/4 cup soy sauce
salt and pepper to taste

In a bowl , mix Worcestershire sauce, soy sauce and 1/2 tsp pepper and marinate the pork an hour.

In a large sauce pan, heat olive oil. Fry the carrots and sweet potatoes, until they are golden brown or the veggies are tender. Set aside.

Using the same large sauce pan, heat Olive oil , saute the onions ,until transparent followed by the garlic.

Add the marinated pork WITH the marinade. Cook for about 40 minutes or until pork is tender. You may add a few tbsp of water when it becomes dry..don't let it burn.

Add the tomato sauces, diced tomatoes..

Add the carrots, potatoes and pimientos..

Mix in the breadcrumbs..

Stir until the breadcrumbs incorporate with the sauce. If you want thicker sauce , add more breadcrumbs. Add salt and pepper to taste.

Serve with rice.