Pata Estofado

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    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