I’m assuming from the title you can guess this is a meal that we enjoyed. We chose another Filipino recipe, Pork Estofado. Raymund at Ang Sarap has been a wonderful inspiration for our Filipino food selections. He made a version of this back in September and I was completely intrigued by cooking bananas in a pork dish.
It’s been a hectic week and we’re all fighting off colds, so no one is really running at full steam. We also wanted something that was going to be easy for a weeknight full of the kids’ activities. That’s why we opted to make a few adaptations to this dish, one of which was to make use of the slow cooker.
and then tossed it into the slow cooker with the cheesecloth-wrapped ingredients. We then gathered the ingredients for the sauce including soy sauce, vinegar and brown sugar. We also used a bit of ginger powder at this point.
These ingredients were poured over the pork and cheesecloth, and we let it sit together at room temperature for 15 minutes before placing it on the heat source. We let the estofado cook on the low setting for 2-1/2 hours.
When the pork was nearing completion, we began work on the rest of our estofado ingredients. You many notice the absence of carrots here, but that’s one vegetable that doesn’t get much love around here. Well, sometimes in stir fries, but really that’s about it. They’re not as despised as beets, but they’re also not greatly adored.
Next we tossed the onions, sliced plantains, cashews and shiitake mushrooms into a large skillet. We also added a bit more brown sugar, olive oil and sake. We then poured the sauce and pork (not the cheesecloth) from the slow cooker over the other ingredients and tossed them to combine.
As you already know, the meal was a hit. It had similar flavors to the Chicken Adobo, but was more towards the sweet end of the spectrum. The pork was slightly pink and had there been bones, the meat would have fallen right off. It was succulent! The plantains, now those were interesting. They were almost potato-like and definitely served as the starch for the meal.
Mike and I both gave the dish a solid 3 spoons. Mike liked his as much as the Chicken Adobo, but while I gave the Chicken Adobo 3 spoons, I definitely prefer the Pork Estofado. The kids certainly did too. Miss A ate all of her pork (with just a bit of prodding) and Mr. N asked for seconds and then thirds. Then when thirds weren’t enough he asked if he could have some of the pork off of everyone else’s plates. So Miss A came in with a good 3 spoons, but Mr. N said emphatically that this is a 4-spooner for him.
I should note here, however, that both of the kids tried a bite of plantain and left the rest on their plates. Everything else disappeared though – and I believe they may have even eaten a few mushrooms – unbeknownst to them!
Print this recipe: Filipino Pork Estofado