PORK HOCK ESTOFADO RECIPE | HOW TO COOK ESTOFADONG PATA NG BABOY | Pepperhona’s Kitchen

Hello everyone, our recipe for today is PORK HOCK ESTOFADO or ESTOFADONG PATA NG BABOY.
This yummy dish has so many versions and I’m gonna show you my own version of cooking estofado. You can also use fried plantains if you want to make this dish extra special. Plantain banana is hard to find here and Singapore that’s why I didn’t put it in the recipe. If it’s available in your kitchen, then that’s a bonus.

Estofado is a Spanish word ESTOFAR which means to braise in a covered pan.

Ingredients
1 & 1/2 kgs pork hock (pata)
1 cup dried banana blossom, optional
(you can also use lily flower)
1 cup soy sauce
1/2 cup white vinegar
3-4 tbsp brown sugar
1 tbsp peppercorns
12 cloves of garlic or more
Water and cooking oil

Procedure
1.First, we need to boil the hock/pata before cooking to remove excess blood.
2.You will see foam in the pot and the foam must be removed. Pour out the water and wash the hock in tap water to get rid of impurities in meat. Put back in the strainer to strain liquids.
3. Heat up the pan with cooking oil, and brown the pork hock. Flip over to brown the other side.
4.Add soy sauce, 5 cups of water or till the pork hock submerged in water. Then add the peppercorns and garlic.
5. Cover and let it boil in low fire for 1 & 1/2 hour. Keep adding water when you see it is drying up.
6. Add half a cup of white vinegar. Cover and boil for 30 mins or until the hock is already soft and tender.
7. Add brown sugar. Stir a little bit. Cover and let it simmer for 15 mins.
8. When the sauce is already thickened, add the banana blossom. Cover and simmer for another 3 mins.
9. Serve with steamed rice and stir fried vegetables and enjoy 😉
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Happy Cooking 🧑🏻‍🍳

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Love,

Pepperhona ❤️

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