Pork Pata Estofado

A tasty way of cooking pork pata. This is very similar to paksiw na pata because of the banana blossoms, sugar and vinegar in the lists of ingredients. The only difference is pork pata estofado has fried bananas and soy sauce. Cooking this dish is also very easy. If you can cook pork adobo, then I’m sure this dish is easy for you to cook. When buying pork pata, I would suggest choosing the front part of the pig because most of the time the hind part has an unpleasant odor which even if you cleaned it thoroughly and after cooking, you can still smell and taste that very strong boar taint specially if the pig is male.

A Comforting Pork Dish from My Childhood Kitchen

Whenever I think about pork pata estofado, I’m instantly taken back to our family kitchen, with the familiar aroma of tender pork and sweet fried bananas filling the air. My Nanay used to prepare this dish often, especially on weekends when the whole family would gather for a big lunch. The rich, savory flavor of the soy sauce combined with the caramelized sweetness of sugar and the slight tang of vinegar always made it one of our most requested meals. And the best part? It’s surprisingly easy to make.

If you’re familiar with cooking adobo or paksiw na pata, you’ll find this recipe just as simple. What makes it unique, however, are the fried bananas, which add a delightful sweetness that balances out the savory notes of the dish. My Uncle Pedro once told me that the secret to a good estofado lies in getting the right amount of caramelization on the pork and the bananas. I’ve followed his advice ever since, and it has never failed.

Choosing the Right Pork for the Recipe

One of the key elements to a successful dish is selecting the right cut of pork. My Tatay would always remind me to choose the front leg of the pig, rather than the hind part. He explained that the front part of the pata has a more delicate flavor and is less likely to have that strong smell some cuts carry, especially from older male pigs. If you’ve ever tried cooking pork only to find an unpleasant aroma even after thorough cleaning, you know exactly what I’m talking about.

So, next time you’re at the market, take a little extra care in choosing your pork. Look for a fresh, clean-smelling cut from the front leg. This small step can make a big difference in the final taste of your estofado.

The Sweetness of Fried Bananas

Fried bananas are what set this dish apart from other stews like paksiw. They bring a sweetness that contrasts beautifully with the richness of the pork. My Nanay always said the secret was in choosing perfectly ripe bananas—just soft enough but not too mushy, so they hold up during frying. Whenever my sister comes home from a trip to the province, she brings with her a bunch of perfectly ripened bananas, the kind you just can’t find in the city.

Once fried, these bananas turn golden and crispy on the outside, with a soft, sweet interior that soaks up the sauce perfectly. The combination of the tender pork with the fried bananas makes every bite a delicious experience.

A Simple Cooking Process Packed with Flavor

Cooking this dish doesn’t require any fancy skills. Just follow a few simple steps, and you’ll end up with a flavorful, comforting meal. First, you fry the bananas and set them aside. The goal is to achieve that golden brown color that gives them the perfect texture and sweetness. Then, using the same pan, sear the pork until it turns a beautiful golden brown. My Uncle always emphasized the importance of this step, saying it locks in the juices and adds a layer of depth to the flavor.

Once the pork is browned, you’ll sauté the garlic and onions until fragrant. The smell alone will have everyone in the kitchen asking what’s cooking! After that, you add the sugar, letting it melt and caramelize into a sweet syrup that clings to the pork. This caramelization is one of the key steps in making the dish stand out.

Then comes the soy sauce and vinegar, giving the dish its signature balance of salty and tangy flavors. My Lola used to tell us that the trick with vinegar is to let it boil uncovered for a few minutes to reduce the sharpness and bring out its more mellow side. After that, you add the banana blossoms, peppercorns, and bay leaves, which infuse the stew with their subtle earthy flavors. Finally, you let everything simmer together until the pork becomes tender and the flavors meld beautifully.

A Family Tradition, Passed Down

This dish has been a staple in my family for as long as I can remember. It’s more than just food; it’s a way to bring everyone together. I recall my brother once telling me that whenever he smells the familiar scent of this dish, it reminds him of home, no matter where he is. And isn’t that the magic of food? It’s not just about the ingredients or the recipe, but the memories it stirs and the comfort it brings.

In many Filipino households, estofado has a rich history. The dish itself, influenced by Spanish stews, was adapted over time to incorporate local ingredients like banana blossoms and fried saba bananas. It’s a true reflection of our history and culture, blending flavors and traditions in a way that’s uniquely Filipino.

A Comforting Meal for Beginners and Experts Alike

Don’t let the complex flavors of this dish intimidate you. Whether you’re a beginner in the kitchen or a seasoned cook, you’ll find that making this version of pork stew is straightforward. Once you master the basics, you can even start tweaking the recipe to suit your own tastes, just like how my family has done over the years.

If you’re new to Filipino cooking, this is a great dish to start with. It has all the classic flavors we love—sweet, salty, savory, and a little tangy—all in one pot. Plus, it’s a wonderful way to introduce yourself to the joys of cooking with pork pata. Whether you’re making it for a special occasion or just a comforting meal for a quiet night at home, this recipe will not disappoint.

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5 from 5 votes

How to Cook Pork Pata Estofado

Pork pata estofado is a savory Filipino stew featuring tender pork hocks simmered in a rich, sweet, and tangy sauce made with soy sauce, vinegar, and a touch of sugar, often accompanied by saba bananas and banana blossoms.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: pata estofado, pork feet

Servings: 6 servings

Calories: 227kcal

Author: Manny

Ingredients

• 1 whole pork pata pork hocks/knuckles, chopped into servings pieces
• 2 pieces onion sliced
• 1 head garlic peeled and crushed
• 2 pieces bay leaves
• 4 pieces saba bananas sliced
• 1 tsp. whole peppercorns
• dried banana blossoms
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 2 to 3 Tbsp. brown sugar
• 1 liter water
• cooking oil

Instructions

How to cook Pork Pata Estofado:

• Fry the bananas and set aside.
• In the same pan, fry or sear the sliced pork pata until brown. Set aside.
• In a medium size pot, heat 2 Tbsp. cooking oil and saute garlic and onion until fragrant.
• Add the pork pata and stir. Add the brown sugar and stir until it the sugar is melted and caramelized.
• Add soy sauce, bay leaves, peppercorns, vinegar, banana blossoms and water.
• Bring to a boil then simmer for about 45 minutes to 1 hour or until the pork pata is tender. Stir occasionally while cooking.
• Then add the fried bananas and cook for a few minutes before serving.

Video

Notes

Cooking Tips:

Choosing the Right Cut of Pork

When selecting pork pata, opt for the front leg as it tends to have a cleaner flavor compared to the hind leg, which can sometimes carry an unpleasant odor. This choice ensures that the meat cooks evenly and absorbs the rich flavors of the dish without any strong aftertaste. Properly cleaning the pork and removing excess fat also helps in achieving a tender, flavorful result.

Perfectly Frying the Bananas

Use ripe but firm saba bananas for frying to achieve the ideal balance of sweetness and texture. Fry the bananas until they turn golden brown, which gives them a crispy exterior while keeping the inside soft. This process ensures the bananas hold up in the stew and absorb the sauce without becoming too mushy.

Balancing the Vinegar and Soy Sauce

To avoid an overpowering vinegar flavor, let the mixture boil uncovered for a few minutes before simmering. This step helps mellow the sharpness of the vinegar while allowing it to blend seamlessly with the soy sauce and caramelized sugar. Stir occasionally and taste as you go to achieve the perfect balance of tangy and savory flavors.