Filipino Estofado

Thank you Helen of Whats For dinner? and Thank you Miz Helen of Full Plate Thursday for the feature of my Peanut Butter Ferrero Cake. Thank you Lindsay of Artsy Fartsy Party and Andrea of A Morning Cup of Joe

I never know Estofado before until my esposo's aunt came to visit us several years ago. She cooked the dish at home and she gladly offered it us. It was such an interesting dish cooked with pineapple juice. It makes me crave so much every time I remember it. I tried it several times until I made my own version. Mine also has not only pineapple juice but I added pineapple rings, raisins and bell pepper. I am proud of the heavenly result as always, lol!

I made my research too about its history and how it came to the Philippines but I can not give you anything substantial to feed ones curiosity. All I encountered was description and personal stories made by some very good Filipino bloggers. I guess they all considered it as one great Filipino dish similar to Adobo and Humba. My version has no carrots, peas or plantain banana. I would love plantain banana in my Humba and seriously carrots and peas belongs to Caldereta.

Printable Recipe
Ingredients:
1 kg  pork but shoulder slices
1 tbsp calamansi juice or lemon juice
2 tbsp soy sauce
2 tbsp corn starch
1 tbsp rice wine
1 tsp ground black pepper

1/2 cup plus 1/4 cup olive oil
1 1/4 cup pineapple juice
1 bay leaf
1 tsp paprika
1/4 tsp oregano 8 pcs pineapple slices
1 medium red bell pepper slice the way you want it
1/2 to 1 tsp salt
1/2 cup raisins

Directions:
In a bowl,combine and mix all the ingredients for marinate.
Add the  pork cubes.Mix well to coat the meat.
Set aside in the fridge for about 3 hours or better if overnight.
In a sauce pan,heat 1/4 cup oil,fry and brown the meat by batches.
Then put back the  pork into the sauce pan.
Add also the marinate left in the bowl.
Add 1 1/4 cup pineapple juice,1/2 cup olive oil, bay leaf,oregano and paprika
Cover and simmer for 45 minutes.
After 45 minutes,add pineapple slices and simmer for 10 minutes
Then add raisin and sliced red bell pepper,season to taste(salt and pepper)
Simmer for 5 minutes more.Turn off the heat.Ready to serve.

Here's another chaos of taste,but have fun anyway...prepare to eat more rice or dinner rolls if you like. Remember,a recipe like this will last for about a week or more. Just put in a glass jar or container,cover tightly and you wont go wrong. I love the chaos between pineapple juice and olive oil, I think these two has the most important fusion effect in this recipe. 

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