In all honesty, this is probably the first time I've eaten estofado. The reason? Bananas. As far as I am concerned, bananas are ingredients for dessert, or sweets.
But B's A-te J was raving about an estofado dish she had recently eaten and she wanted to share it with us...
So yes, this dish is entirely A-te J's!
Here's her recipe... in as much as I could follow it (since she didn't exactly use measuring cups and spoons!)
4 pieces ripe saba bananas, cubed
1 whole bulb of garlic, smashed
1 big onion, sliced
1 tablespoon peppercorns
1 kilo pork shoulder (kasim), cubed
2 cups stock or water
1/2 cup tuba vinegar
1/4 cup soy sauce
1/4 cup sugar
2 pieces bay leaves
Fry the saba banana cubes; remove from the pan and set aside.
the garlic, onions and peppercorns. Add the pork cubes and stir fry
until lightly browned. Pour in the stock/water, then vinegar; do not
stir until the liquid boils. Season with soy sauce, sugar and salt, if
desired. Throw in the bay leaves. Simmer until pork is almost tender;
add the fried bananas.
I did like the dish, and it was
an interesting mix with the sweetness of the bananas adding something to
the dish. But truth be told, I stayed away from the bananas