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
- 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.
- Drain pork, saving the marinade for later.
- Heat vegetable oil in Dutch oven or heavy pan over medium high heat and brown the pork in batches. Transfer to a plate.
- Pour off oil and put back browned pork in the empty pan.
- Pour reserved marinade and enough water to cover it. Simmer gently for 45 minutes or until meat are tender.
- Add tomato sauce, olives, sausage and bell pepper. Cook for 3-4 more minutes.
- Transfer to a plate and top with fried plantain. Serve and enjoy!
Credits to: salu-salo.com/pork-estofado-stewed-pork-olives-sausage