Some locals of Bulacan, located in the rice-and-sugar lands of central Luzon in the Philippines, are specialists in meat dishes. Pork Estofado (pork stew) reflects their delicious cuisine.
- 1/4 cup vegetable or corn oil
- 4 tablespoons minced garlic
- 1 pound lean pork, cut into cubes
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/3 cup sugar
- 1/2 cup water
- 1 bay leaf
- 8 peppercorns, crushed
- 1 carrot, cut into 1-inch strips
- 2 plantains, cut 1/2 inch thick diagonally and fried in oil
- 2 pieces French bread, cut into 1-inch squares and fried in oil
Heat oil and brown garlic. Add pork cubes and fry until brown. Add vinegar, soy sauce, sugar, water, bay leaf and peppercorns. Bring to a boil without stirring. Lower flame and cook until the pork is almost done. Add carrot strips. Continue cooking until the pork is tender. Before serving, garnish with fried plantains and French bread squares. Serves 4.