Today I decided to cook estofadong pata for lunch, the way my Mom cooks it.
Estofadong Pata is basically slices of pork leg (trotter) cooked in soy sauce. Tradition dictates that it should be sweet and have strands of dried banana blossom. The taste is somewhat a fusion of adobo, patatim and pinaksiw na pata. This particular anatomic part is ideal for estofado because of the abundance of chewy skin and sticky fat/soft tissue. My recipe (or more appropriately, Mom's recipe) also has chicken liver, pineapple chunks and saba banana slices added. As for the sauce (and the way we cook it), that's our family's secret.
Estofadong pata is best served hot with freshly-cooked steamed rice.
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