- 1 1/2 kilos pork knuckles
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 2 pcs dried bay leaves
- 1 tsp black pepper corns
- 1 pack dried banana blossoms (about 10g)
- 8 pcs plantains, cut into 3 parts
- 8 pcs pandesal, cut into 3 parts, about half an inch thick
- 2 tbsp vinegar
- 4 tbsp soy sauce
- 5 tbsp sugar
- oil for frying
- water
- salt and pepper to taste
INSTRUCTIONS:
- Wash the pork using running water. In a pressure cooker with water (just enough to submerge the meat) and a dash of salt, cook the meat for 45 minutes. Be sure to start your timer when the sound of the pressure cooker starts.
- Prepare the other ingredients while the meat cooks. See the Ingredients section above.
- Fry the plantains in a pan with oil over high heat until both sides are golden brown. Drain and set aside. Do the same with the pandesal.
- After 45 minutes, remove the pressure cooker from heat and drain the meat, making sure to keep the stock in a separate container.
- Now we're ready to cook the Pork Estofado! :) Using the pressure cooker that we used earlier, pour in cooking oil over medium heat. Sauté garlic until golden brown. Add in the onions and cook until they become translucent.
- Add the pork and pour in the vinegar, making sure not to stir. Let it simmer for a few minutes until we can smell the aroma of the vinegar. This way we'll be sure that the vinegar is cooked and we won't have that 'raw' vinegar-y taste.
- Pour in the soy sauce and add in the pepper, bay leaves, pepper corns, and sugar. Stir until well incorporated.
- Pour in the broth that we set aside earlier. Bring to a boil and then add in the dried banana blossoms and stir.
- Bring to a boil until the sauce is reduced. Stir in the fried plantains shortly after.
- Top with fried pandesal and remove from heat.
- Transfer to a clean serving bowl, serve, and enjoy! This is best eaten with hot steamed rice.
Source: Sweet Nothings
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