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
- 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
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.
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. 