Today I'm sharing one recipe that I truly miss. Estofao de Puerco. This has many variations. And you'll also notice something different on my dish. Like me using chopped tomatoes here. As most people use tomato paste. Also, Like I said in my video, this recipe is best cook using pork that has 50/50 pork and fat. Simmering this dish for a longer time making sure the pork meat and fat are soft to the bite. Blando el carne ey el guldura. And most specially don't forget putting in the Tocino. Me and my moms favorite part in this dish. Tan unahan kame saka kunel tocino. Wala sa manila yun Tocino de Zamboanga. I make my own Tocino.

Pork Estofado de Zamboanga
Ingredients:
1kg Pork Adobo Cut - Its best to use pork cuts with fat
2-3 Cloves Garlic - chopped
2 Medium Size Onions - chopped
1TB Pimenton (Lokal pimenton)
1TB Four
1Tsp Black Pepper Powder
2-3 Bay Leave (Laurel)
1-2TB Tomato Paste (Optional)
3 Small pieces of Tocino de Zamboanga (Rendered Salted Pork Fat)
3-5 Pcs Potatoes - cubes
2 Medium Size Carrots - cube to bite size
2pcs Medium Size Bell Peppers - Sliced/ cubed
3 Medium Size Tomatoes or about 1 Cup diced
1 Small can of Green Peas

Happy Cooking Guyz!
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Muchicimas Gracias ey Vaya Con Dios!

Jhay

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