Pork Estofado Recipe

The Filipino meal known as pork estofado is made of stewed pork that is combined with bananas, carrots, sweet soy sauce, and vinegar gravy. The word Estofado, which means “stewed” or “pot roasted,” explains the cooking method for this Filipino cuisine even if the name may sound Spanish. It is a meat stew, similar to estofados from other countries like Guatemala and Chile, but instead of beef and tomatoes, which the Filipinos already have in the form of Kaldereta and Afritada, it uses pork, soy sauce, and vinegar.

This is probably one of the least well-known Filipino recipes that I am aware of; there may be a few more, but after 200 Filipino dishes, it will be difficult to recall what I missed. Therefore, there will undoubtedly still be some re-posting because the photos I used for my first blog articles are not comparable to the pictures we now have. Since most of the Filipino recipes I’ve covered are savory rather than sweet, future postings will focus more on the country’s sweet treats and snacks.

Pork Estofado-Lutong Pinoy Recipe

Served with fried plantains, pork estofado is a stewed pork meal. While the inclusion of carrots and fried plantains gives this dish distinctiveness, the meat recipe is similar to pork adobo.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Filipino
Keyword: Estofado Recipe,, Fiipino Food,, Pork Recipe,
Servings: 6 People


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


  • Pour 3/4 cups of cooking oil into a hot pan.
  • Once the oil is heated enough, cook the plantain slices until they are medium to dark brown on each side. Place aside.
  • Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
  • Put the garlic in the hot oil and cook it until it becomes a light brown color.
  • Add the cubed pork and cook for 7 to 10 minutes.
  • Bring to a boil after adding the soy sauce, water, whole peppercorns, and dried bay leaves. Until the pork is tender, simmer.
  • When adding vinegar, watch for the water to re-boil. For five minutes, simmer.
  • Add carrots and brown sugar. Stir and boil for an additional 10 minutes.
  • Put the cooking pot's contents on a serving platter after turning off the heat.
  • After serving, garnish with fried bananas.

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