Estofadong Pata

“Served with more than the usual number of fried bananas to keep the kids—big and small—happy, our family estofado is actually a cross between the Chinese-influenced humba and the Iberian-influenced estofado. Traditional humba uses liempo while estofado uses pata. And while both humba and estofado both have a sweetish soy sauce, the sidings and toppings differ. Humba is served with fried saba and peanuts while estofado comes with speared fried camote and bread.”

Serves 4   Prep Time 30 minutes   Cooking Time 3 hours

1 kilo pork leg (pata), cut into 1 1/2-inch thickness
150 grams shallots
2 tablespoons garlic, minced
1 small piece ginger, peeled and sliced
1/2 cup boiled pigeon peas (kadios)
1 1/2 cups brown sugar
3/4 cup soy sauce
1 piece cinnamon bark, 3 to 4 inches long
2 pieces star anise
4 to 6 cups water
3 pieces fried saba, sliced into 3 strips each, for garnish
1/2 cup dry roasted peanuts for garnish
spring onions, chopped, for garnish

1  Wash meat well and put in a braising pan with water.

2  Bring to a simmer, removing scum that forms on the top.

3  With the scum removed, put all ingredients in the braising pan except for the bananas, peanuts, and spring onions.

4  Bring to a boil then reduce fire to get a simmer going until the meat is cooked and the sauce has reduced to a thick consistency. (Be careful when moving the pata inside the pot. Do not stir the meat around too much as the meat might fall off the bones.)

5  When done, lay meat on a serving platter. Pour the sauce and top with the fried bananas, peanuts, and spring onions.

Beans 101  Kadios is a type of black beans common in Visayan cooking. Canned fermented black beans may be substituted for it provided that it is washed well to reduce the briny flavor.

Photography by Lilen Uy | Produced & Styled by Angelo Comsti | Props from Rustan’s Department Store

• joan Mar 19 2010 @ 08:26am Report Abuse

     

  great recipe for pork lover