Pork estofado is a classic Tagalog dish popular in the provinces south of Manila. The traditional way of cooking this is in a clay pot in which the pig’s trotters or knuckles in their marinade are covered with saba [plantain] and slices of bread, and the pot opening is sealed with a banana leaf and tied around the rim. The pot is left on a slow fire and the pork knuckles are simmered for several hours. The pot is usually opened the following day to let the flavors of the pork, vinegar, and caramel fully develop.
This recipe was shared with us by Loreto Del Mundo-Relova.
© 2006 All rights reserved. Published by Abrams Books.