Pork Estofado (Stewed Pork with Olives and Sausage)

Photo Credits: m.facebook.com/mader.alda

Serves: 6-8 servings


  • 2 ½ lbs (about 1.1kg) pork shoulder butt, cubed
  • ¼ cup vegetable oil
  • ½ cup tomato sauce
  • 1 ½ cups pitted green olives
  • 4 Chinese style sausage or 1 Chorizo sausage, sliced
  • 1 red bell pepper, cut into strips
  • 4 pieces saba (buro plantain), quartered and fried


  • ½ cup soy sauce
  • ¼ cup vinegar
  • 2 tbsp brown sugar
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • ½ tsp freshly ground pepper


  1. In a big bowl or Ziploc bag, combine ingredients for marinade. Add pork and mix well. Cover bowl with plastic wrap or seal bag, and refrigerate for at least 1 hour.
  2. Drain pork, saving the marinade for later.
  3. Heat vegetable oil in Dutch oven or heavy pan over medium high heat and brown the pork in batches. Transfer to a plate.
  4. Pour off oil and put back browned pork in the empty pan.
  5. Pour reserved marinade and enough water to cover it. Simmer gently for 45 minutes or until meat are tender.
  6. Add tomato sauce, olives, sausage and bell pepper. Cook for 3-4 more minutes.
  7. Transfer to a plate and top with fried plantain. Serve and enjoy!

Credits to: salu-salo.com/pork-estofado-stewed-pork-olives-sausage