Recipe by: Cristina Rebabo-Aracil

Source: Family recipe

Serves: 6



  • 1 kilo pork belly
  • 5 banana, sliced
  • 2 sweet potatoes, sliced
  • 3 potatoes, sliced
  • ¼ c vinegar
  • ⅛ cup soy sauce
  • 2 to 3 Tbsp brown sugar or muscovado sugar
  • 1 whole garlic
  • 1 tsp ground pepper
  • 2 pieces red onion, chopped
  • 1 bay leaves
  • 1 can pineapple sliced/cut
  • 3 Tbsp. cooking oil
  • 3 cups water


  • Marinate the pork in all the ingredients stated above (except the water) for a minimum of 2 hours then fry them. Set aside the liquid where you had marinated everything.
  • In a medium sized non-stick wok, heat cooking oil and put muscovado sugar.
  • Add in the pork and the liquid where you previously marinated the ingredients.
  • Transfer to a deep pot and add water. Bring it to boil then lower down the heat to medium and simmer for 1 hr or until pork is tender.
  • Add in the fried sweet potato, potato and the banana. Simmer for another 15 mins or until almost all of the liquid has evaporated and the sauce is thick.
  • Serve and enjoy!

Download PDF version here: filipino-pork-estofado-cristina-rebano-aracil