Filipino Recipe · Mama's Recipes · Pork Recipes


Estofadong Baboy

PORK ESTOFADO RECIPE is a Filipino dish made of pork, stewed in sweet soy sauce and vinegar mixed with slices of ripe plantain bananas and other ingredients. The taste is in between of Patatim and Adobo.

Though the name is somewhat spanish from the word Estofado which means “Stewed” or “pot roasted”. This dish is an authentic Filipino recipe. The spanish name is just an influence from the hispanic colonization back in the century were Filipinos are required to speak spanish language.

For this version you may use the regular vinegar and that’s ok. For my recipe, I used Chinese black vinegar, it has a very light fruity flavor and is said to be very healthy and natural. My kitchen staple are cooking rice wine and worcestershire sauce and tons of other spices and sauces. These are just optional if it’s not readily available in your place. But buying these kitchen ingredients are definitely an investment for a promising delicious meal you want to make everyday. Wether it be a simple adobo or any special recipe.

As much as I can, I dont use a lot of the ready mix powder or seasoning that promises to make any dish delicious because I know for sure that it may contain MSG. They are bad for the health and other westeners country have already banned some of these local brands sold here in the Philippines for health reasons. So instead why not use natural sauces and organic seasoning to make your dish unforgettable.

If you’re in a budget, don’t hesitate to substitute green olives with carrots. The succulent green olives gave the dish a very mild tangy taste to the dish but carrots can replace that, specially if you have some picky eaters. I promise it’s so delicious! I hope you’re family will love this recipe as much as we did. Happy cooking!

Preparation for Estofado ingredients

Pork Estofado Recipe


  • 1 kilo pork belly (cubes/adobo cut size)
  • 5 pieces plantain bananas(saba), sliced diagonally
  • 1 head garlic, minced (9 cloves, divide for marinate and other half for sautè)
  • 3/4 cup soy sauce
  • 1 tsp cooking rice wine (optional)
  • 1 tbsp worcestershire sauce (optional)
  • 1/2 cup vinegar
  • 3 tablespoons brown sugar
  • 1 small red bell pepper, sliced & seeds removed
  • 1 tablespoon whole peppercorn
  • 2 cups water
  • 2 teaspoon cornstarch(dissolved in 1/2 cup water)
  • cooking oil for frying
  • 1 cup green olives, wash and drain from syrup (substitute: carrots)
  • 2 medium-sized potatoes, sliced 


  1. In a large bowl, add pork, half of minced garlic, soy sauce, Worcestershire sauce, sugar and peppercorns for 30 minutes.
  2. In a pan, heat oil and fry the sliced bananas until golden brown. Drain and set aside.
  3. In a pan, heat oil then sauté 2nd half of garlic and marinated pork. Stir fry for 5-6 minutes. 
  4. Pour water and left over marinade then simmer over low heat for about 20 minutes or until pork is tender. Add green olives and sliced potatoes and simmer for additional 10 minutes to cook. (adjust little water if needed). Add cooking rice wine if can smell the aromatic flavor of rice wine all over the kitchen, less the alcohol because it will naturally evaporate. Just let it simmer over lowest heat until Potatoes are cooked through.
  5. Add vinegar and simmer for 5 minutes more. Do not stir.
  6. Add dissolved cornstarch and bananas and red bell pepper. Simmer for additional 3 minutes.
  7. Season with salt and pepper to taste. Turn off heat. The smell is so delish, it will make you hungry.
  8. Serve hot with a pot of hot steamed rice and enjoy!