PORK ESTOFADO

INGREDIENTS

1 kilo pig’s knuckles (pata)
2 potatoes (cut in quarters)
4 onions (cut in quarters)
4 stale breads (pandesal)
4 bananas plaintain (saba)
1 cup vinegar
1 laurel leaf
10 peppercorns
1/4 cup soy sauce
1 tablespoon lemon juice
2 bay leaf (oregano)
Brown sugar

PROCEDURE

In a bowl, form a mixture of vinegar, soy sauce, lemon juice, peppercorn and bay and laurel leaves. Set aside

Quick fry one a time the potatoes, bread (quartered) and plaintain bananas (sliced in halves) until all edges turns light brown. Set aside.

Boil the knuckles in a large casserole or pressure cooker with enough water to cover until tender. When half of the liquid has evaporated, pour the mixture. Simmer and stir once in a while. Drop the potatoes, and bananas. Continue simmering until a saucy consistency is achieved. Season with brown sugar according taste. Garnish with pandesal bread. Serve hot!