Looking for a new and easy pork estofado recipe? Try this one and you’ll never look

Pork estofado is a classic Filipino pork stew with a blend of spices and flavors that bring comfort with every bite. This pork estofado recipe will show you how to make the most flavorful and tender pork estofado dish that your whole household will love.

The Main Ingredients for the Best Pork Estofado

The key to a perfect pork estofado lies in the freshness and quality of the basic ingredients. Here are the staples you’ll need:

•Pork shoulder- Pick pork shoulder with good marbling and a decent amount of fat. The intramuscular fat will keep the pork moist during the long cooking process. Go for 1 1/2 to 2 pounds of pork shoulder.

•Onions- At least 2 medium yellow onions. Dice them into small chunks. The onions will thicken the sauce and add sweetness.

•Garlic- 10 to 12 cloves of garlic. Mince the garlic finely and saute with the onions to bring out maximum flavor.

•Tomatoes- 2 to 3 medium, ripe tomatoes. Dice the tomatoes to add acidity and thickness to the sauce.

•Potatoes- 3 to 5 medium potatoes peeled and diced. Potatoes are a classic addition to estofado, absorbing all the flavors and becoming soft and tender.

•Vinegar- 1/4 cup of white vinegar. The acid in the vinegar helps break down the pork fibers for more tenderness.

•Soy sauce – 1/4 cup of light soy sauce. Along with the vinegar, soy sauce adds savory umami flavors. Skip the salt since the sauce has enough sodium already.

•Bay leaf- Fresh or dried bay leaves bring an herbal, woodsy flavor and aroma. Remove the bay leaves before serving.

•Black peppercorns – About 10 to 15 whole peppercorns. Crush the peppercorns with a mortar and pestle and add them during the last 10 minutes of cooking for optimal flavor release.

Steps for Cooking the Perfect Estofado

•Pat the pork dry and cut into bite-sized chunks. Set aside.

•In a Dutch oven or large pot, saute the minced garlic and diced onion in 2 tablespoons of oil over medium heat until fragrant and translucent.

•Add the diced tomatoes andcook until the tomatoes soften and start to break down, about 5 minutes.

•Stir in the vinegar and soy sauce. Add the bay leaf and crushed peppercorns. Mix well.

•Add the pork chunks and potatoes to the pot. Pour in enough water to almost cover the ingredients.

•Bring to a simmer over medium-high heat then cover, reduce the heat to medium-low, and let the pork estofado cook until the pork is tender, about 1 1/2 to 2 hours. Check the pot every 30 minutes, adding more water as needed to ensure the pork and potatoes remain slightly covered in liquid.

•Remove the bay leaf and transfer the pork estofado to a serving dish. Garnish with chopped parsley or scallions before serving. Enjoy your home cooked pork estofado with garlic rice!

Other Potential Variations and Tips

•Add carrots and celery – Dice carrots and celery stalks and add them along with the onions and tomatoes for a more rustic presentation. The vegetables will also further enrich the broth.

•Use different cuts of pork- Pork shoulder is ideal but you can also use pork butt, pork belly, or country-style ribs for your estofado. Adjust the cook time according to the cut of meat.

•Marinate the pork -Before searing the pork pieces, marinate them for 2 hours or overnight in a mixture of soy sauce, vinegar, garlic, and black pepper for added flavor.

•Have leftover estofado? – Reheat the leftover estofado on the stove and top bowls of garlic rice with the wonderful pork stew. Your family will happily gobble up the rewarmed estofado in no time.

With the right ingredients, technique, and patience, you’re sure to create a steak-tender pork estofado that’s perfect for any occasion. Follow this recipe and tips for the best pork estofado your family will be craving again and again!