Estofado Chicken and Pork

Estofado Chicken and Pork

Posted by On May 30, 2013 27 Comments
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. I combined chicken and pork for a change. 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.

500 grams pork but shoulder slices
500 grams chicken breast cut into cubes
1 tbsp calamansi juice or lemon juice
2 tbsp soy sauce
2 tbsp corn starch
1 tbsp rice wine
1 tsp ground black pepperOthers:

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
 
In a bowl,combine and mix all the ingredients for marinate.
Add the chicken and pork cubes.Mix well to coat the meat.
Marinate the meat(pork and chicken together)
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.
Fry the chicken first followed by pork.
Then put back the fried chicken and 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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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.

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