Estofadong Pata

Jojo Sabalvaro-Tan

Estofadong Pata (Source: Francis Moria/fgmoria.blogspot.com)

This recipe is from my dad's eldest sister Auntie Columbia. She used to prepare this dish whenever she visits from the Philippines. It was always a treat. Somehow her estofado tasted the best to me. When I asked her what the secret is, she would say "pwe-pwe", which I took to mean some kind of magic.Ingredients1 large pata or pig's feet (about 1 kilo or 2 1/2 to 3 lbs)1 cup water1/2 cup vinegar1/2 cup of brown sugar (Note: I like my estofado on the sweeter side, you may reduce sugar to 1/4 cup  if you prefer)1/2 cup of soy sauce3 laurel or bay leaf1 tsp whole peppercorns1 head garlic, crushed Salt to taste4 saba bananas cut in large diagonal (1") chunks and fried to a golden brown. 1/2 cup cooking oilNote:The Philippine saba banana (genus Cardaba) is not readily available in the US. A good substitute is the more common plantain (genus Musa).

ProcedureClean pig's feet. Heat up 1/4 cup of oil, saute garlic until light golden brown, Add pig's feet and brown on all sides for about 7 to 10 minutes. Add soy sauce, vinegar, water, peppercorns and bay leaf then bring to a boil. (Tip: Do not stir mixture until it has been allowed to boil for a few minutes to allow the taste of vinegar , water and soy sauce to blend. Otherwise, you will notice  separation of flavors such as a distinctively vinegary or salty taste.) Turn down heat and bring to simmer until pig's feet is fork tender. Add brown sugar and let simmer for about 10 minutes more.   I look for a nice golden brown, caramelized color on the pig's feet and the liquids reduced by at least half and thicker. Add the banana and let simmer for about 5 minutes more. Serve hot.