There are times when something from the distant past comes up all of a sudden, triggered probably by a conversation or sometimes something more subtle.
This memory surfaced when my family was having lunch at home. We were talking about this Spanish recipe my wife and I often ordered when we went to Anne’s or Frankie’s or Ken Afford along Katipunan avenue in the late 80s and early 90s. It was arroz a la cubana. Arroz a la cubana is a tomato-based recipe with ground beef, green peas, and carrots served with fried egg and fried bananas. Hmmm…fried bananas.
Fried bananas. This was what triggered the memory of another recipe, Estofado.
When I mentioned estofado to my kids, they laughed out loud. They were hysterical. Is there such a dish. I said, “yes.” And that your grandfather used to make it.
I told them estofado is pretty much like adobo but a bit sweeter, and little dry, with sliced fried bananas and carrots.
The name sounds funny and made-up but there is a delicious dish called estofado.
If you want to try cooking estofado for you family, here is a recipe for you.
Salt and Pepper
Vinegar – 1/4 cup
Soy Sauce – 1/2 cup
Brown Sugar – 1/4 cup
Pork – 1kl.
Carrots – 2 pcs
1. Boil the pork. After 30 minutes, remove from the pot and set aside to cool. When cool enough to hold, cut the pork into 1 inch slices.
2. Marinate pork in bay leaf, garlic, vinegar, soy sauce, salt and pepper.
3. Cook on medium heat for about 60 minutes.
4. While pork is cooking, fry the bananas.
5. After 60 minutes, check pork for tenderness and add the brown sugar. Stir.
6. Add in the carrots. Simmer for 15 minutes.
7. Throw in the bananas and mix. Cover the pot for another 15 minutes.
Serve and enjoy!
Watch the video:
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