Pork Estofado
January 12, 2005
I made this last week when I found this beautiful yet not too expensive chunk of prime pork belly at the grocery.
I remember cooking this years ago for my ex bf and his verdict was: stick to singing Thess, leave the cooking to me (the ex owned a restaurant) ..ouch! That was my first attempt in cooking and it was a disaster.
I attempted to cook again when I got married, 5 years ago. Cooking to me was pretty foreign. Not that I was a spoiled or anything like that but I was working in our store at an early age thus learning to cook was never on the agenda. Everyone in my family can cook, I mean everyone! grandma, grandpa, mother, my father who worked as a chief cook during his maritime years, uncles, aunts, sisters and my brother( gheez, he even bakes while I’m still a failure in this area)…even the new generation of my nieces and nephews love to cook..I found out that my niece of 9 yrs. old can cook when I had my vacation in the Phils. last year, and there she was with another cousin in the kitchen, cooking for Tita Thess. They’ve made me Macaroni with Corned Beef.
anyway, let me get down to this simple Estofado
Mama’s Pork Estofado, Great with Pandan rice.
Cooking time: 45minutes to 1 hour
Ingredients:
- a kilo of pork belly, with a bit of fat…a single or two chunks
- 3 medium of finely chopped white onion
- a cup of dark soya sauce
- 2 tbls citroen (lemon) juice
- 100 grams of young grated cheese, or quickmelt cheese
- 3 cups water
- a pinch of sugar
Procedure:
You can either marinade the pork in soya sauce and citroen juice for an hour or longer..or start cooking even without doing it.
- Medium heat stove, place a pan where you have the pork chunks , soya sauce, onion under the pork, half of your water and citroen juice. Bring to boil, turning to every side every now and then to avoid it sticking or burning. If you’re using lean pork, add a tablespoon of oil.
Add water when you see that the onion and soya sauce is starting to dry up, you need to create a nice brown sauce so water will help. Poke your pork to know if it starts to cook down to the middle.
Before turning off the heat, mix the sugar into the sauce and then add the grated cheese. Stir the sauce well to blend everything.
Posted in mothers recipe, pork
April 30th, 2004 at 12:00 am
wow, ganda naman dito sa green mansion mo. i haven’t had pork estofado in ages that i’ve already forgotten how it tastes like. please, refresh my memory… what’s the taste similar to?
am linking you too, ok?
July 31st, 2004 at 12:00 am
MALINAMNAM! ubos agad…ang sarap ng timpla, over rice or mashed potatoes…haay. thanks to thess and your mommy!
January 9th, 2005 at 6:13 pm
tita thess, i’ve never had this, must try!
now i can’t decide which one i want first: taste your cooking, in person, or listen to you sing, live! if ever uwi ako, gagawi ata ako sa mama mo, and i’ll announce i’m your long lost cousin. ok! pero mukhang hindi nagpapaloko eh..;)
January 9th, 2005 at 10:05 pm
Naku wag na singing, nde ko na kaya. Kakapalan ko na lang mukha ko at paglulutuan kita ng makakaya ko. Uuwi ka ba? My mom will be happy to meet you!
balik estofado…simple lang sya ano? pero malasa ang sauce na combination. Ang mga bata sa amin, matakaw sa ulam na ito..manamis namis kasi at nalalasahan ang keso.
January 10th, 2005 at 4:05 am
wow, ganda naman dito sa green mansion mo. i haven’t had pork estofado in ages that i’ve already forgotten how it tastes like. please, refresh my memory… what’s the taste similar to?
am linking you too, ok?
January 10th, 2005 at 7:03 am
Hi Thess, see, I just learned another thing from you
I don’t think I’ve ever tasted estofado. I love pork belly though, whenever I can find it. I’ll have to check if they have pork belly next time I go to the chinese market.
January 10th, 2005 at 9:46 am
Hello PURPLEGIRL! salamat sa pagdaan…
hmmm, how can I describe its taste? It’s a bit adobo tasting because of the soyasauce, but sweeter and the sauce is richer, yun bang tipo na medyo mat-tease ang taste buds mo because aside from tasting the cheese, you can also taste the citroen juice.
ha ha ha! lalo yata kita nalito dun ah! salamat sa link…exhange tayo ha and please do drop by again!!
JMom, hello there!!I do learn new things from you too! Glad we have this mean to learn new stuffs from each other ^_^ ….ako naman hahanap na ng geen mango because of you and Stel…but have to wait til friday..yun lang market day dito eh. Good day dear.
January 10th, 2005 at 10:12 am
hello, miz thess! thanks for dropping by my blog. here’s my personal version of siomai. hope you’ll enjoy cooking this:
Shrimp and Pork Dumplings (Sio Mai)
Ingredients:
1 package wonton wrappers
Filling:
500 g ground pork (lean)
150 g finely minced fat
1 egg
2 tbsp cornstarch
250 g shrimp meat (deveined), chopped
3 tbsp chopped green onions
1 tbsp salt
2 tbsp Sesame oil
Dipping sauce:
½ cup soy sauce
3 tbsp calamansi juice (or 2 tbsp lemon juice)
2 tbsp Sesame oil
1 tsp chiu chow chili oil (you can buy this at Chinese specialty shops)
Directions:
1. In a bowl, mix together thoroughly the pork, fat, shrimp, green onion, ginger, salt, oyster sauce, sesame oil, egg, cornstarch.
2. Place a tablespoon of the filling in the center of the wonton wrapper and fold the skin in half, forming a half-moon shape. Press to seal the edges.
3. Set up a Chinese bamboo steamer and oil the bottom lightly (using sesame oil). Arrange the dumplings on the steamer and cook for 10-15 minutes or until the dumplings are done.
4. Serve with dipping sauce.
January 10th, 2005 at 9:26 pm
Nam nam nammmmmmmmmm!sarap nito! tsaka ko na subukan ereng recipe mo tesya pag tapos na ako sa pagdedyeta!sosko po!:p LOL
January 11th, 2005 at 4:08 pm
MALINAMNAM! ubos agad…ang sarap ng timpla, over rice or mashed potatoes…haay. thanks to thess and your mommy!
January 11th, 2005 at 4:46 pm
FIONA, wow! thank you very very much dear!! I will make this!
CHEH…mama, napadalaw ka!! right, diet muna tayo ^_^
STEL, talaga, nagustuhan ng mga bata ha?! I’ll tell my mother..papalakpak ilong..este tenga nun, hi hi hi!
January 11th, 2005 at 5:50 pm
Last Christmas I made estofadong dila (lengua) pero mas complicated yung recipe na ginaya ko (kapampangan recipe, same site where I got the recipe for dinuguan). I will try your recipe at mukang masarap. Tingin mo, ubra sa beef?
January 12th, 2005 at 4:52 pm
Manang, honestly speaking hindi ko alam kung okay gamitin ang beef kasi hindi ko pa nasusubukan eh. Palagay ko hindi dahil sa texture ng meat…but one would never know unless he/she tries…di ba *wink*
January 12th, 2005 at 7:23 pm
Aha! So here’s the source … pa copy ng recipe ha Tita Thess? I already bought 500 gm of pork belly - ready na! Mukhang very delicious ito.
January 13th, 2005 at 2:28 pm
Tita Celia, sana magustuhan mo…nakakataba naman ng puso kasi magagaling na chef, sinusubukan ang recipe ko!!
^_^