Estofado Experiment

Whenever there are celebrations at my co-worker's place, her mom would prepare Estofado. I have asked her how her every time how her mom prepares the tasty dish. It's sauce is thick and you could distinctly taste the liver and beef. Though my co-worker's mom palette is on the salty side, it is a dish you would look forward to eating on a daily basis. :)

When she gave me the instructions on how to make it, my mom revised the whole recipe thus the taste was not the same. It had no liver taste and the color was bright red than dark brown. The sauce was thick as well. Mom added vegetables to the recipe.

Let me share with you my mom's version of the Estofado she made. (How much I wanted to replicate the original recipe, I didn't dare interfere with her while she was in the kitchen.)

1 kilo pork, cut into cubes, about 2x2 inches
1/2 of the small can of liver spread
pineapple juice
1/2 of 250g box cheese, grated
1/2 cup soy sauce
3 cloves garlic, chopped
1 medium onion, sliced
1 250g tomato sauce
1 bell pepper, diced
1/4 cup sweet pickle relish
salt and pepper for seasoning
2 medium potatoes, peeled and cubed
1 large carrots, cubed

Marinate pork cubes in liver spread, pineapple juice, cheese and soy sauce for at least 1 hour. Make sure that pork is submerged in the pineapple juice. Saute garlic and onions. Add the marinated pork plus the marinate sauce. Simmer for 2 minutes then add tomato sauce. Continue to simmer until the pork is tender stirring occasionally. Add the pepper, pickle relish to the pork. Season with salt and pepper to taste then simmer for another 3 minutes.

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