Estofado with Fried Fish & Chicken
By Sheena Saldua
1tbsp of Ajinomoto Ginisa Flovor seasoning mix
3 lbs pork cubed
3 pieces dried bay leaves
1 tablespoon whole peppercorn
1 1/2 cup carrot sliced
4 plantain bananas
1/2 cup vinegar
3/4 cup soy sauce
3 tablespoons brown sugar
1 cup water
5 tablespoons minced garlic
1 cup cooking oil
Step 1: Heat a frying pan and pour 3/4 cups of cooking oil.
When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.
Step 2: Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
Step 3: Add the cubed pork and cook for 7 to 10 minutes.
Step 4: Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Step 5: Simmer until pork is tender.
Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
Add brown sugar and carrots. Stir then simmer for 10 minutes more. Put 1 tbsp. of Ajinomoto Ginisa Flavor Seasoning Mix to taste.
Step 6: Turn off the heat and transfer the contents of the cooking pot to a serving plate.
Garnish with fried bananas then serve.
Share and enjoy!