THIS DISH LASTS FOREVER IN YOUR FRIDGE (ESTOFADO)

Want Pinoy food that lasts in your fridge that's NOT adobo? Try this recipe. 🔥 This version of estofado traces back to a 1935 cookbook, and the cooking process tells a story. In a time before refrigeration, it was made to last, feeding families for days. Every bite offers a glimpse into how people once cooked with care, preserving both flavor and longevity through thoughtful techniques and ingredients. 👩🏻‍🍳 ESTOFADONG FILIPINO From the book: 1935 Libro nin Pagluto asin Pagconserva Ingredients: 1 kilo of meat (usually beef or pork) 1 cup vinegar 2 onions 5 saba bananas (ripe plantains) 2 glasses of water 1 cup sugar 1 head of garlic 1 small glass (copita) of gin (Ginebra) Procedure: 1. Fry the meat until browned. Set aside the fried meat, this will be used for the stew. 2. In a separate pot or pan, caramelize the sugar by heating it with a bit of vinegar. 3. Once the sugar has melted and slightly caramelized, add the remaining vinegar and water. Stir and cook until the mixture resembles a broth. 4. While it's simmering, prepare a pot (koron) by lining the bottom with banana leaves or any barrier to prevent the meat from sticking or burning. 5. Place the fried meat into the pot, along with all the ingredients: chopped onions, garlic, sliced saba bananas, and the prepared broth. Also, add the gin at this stage. 6. Cover the meat with banana leaves to seal in moisture and flavor. 7. Cook over low heat, and once it starts boiling, reduce the fire further and let it slowly cook until the meat is tender. 8. Once done, this dish can be preserved for up to a month, and reheated only when ready to serve.