Thats my Estofado

We have just about had it with every imaginable way to cook kasim. Adobo, Sinigang, Curry, Afritada . .Please daddy change naman!! So in I go into one of my best companions in the kitchen Nora Daza. I like her book because it allows you to be a little creative. She doesn't tell you to simmer for 30 minutes at low heat, she's more like, when the meat is tender, slice and serve at once. . . and that I like.

Here's her estofado, with a twist of my own.

1/2 kg. piece of kasim, with skin on and not too fatty DO NOT SLICE NOR DICE
1/2 cup of vinegar
1/3 cup of sugar
1/2 cup of water
1/2 cup of soy sauce
1/4 cup of vegetable oil
bay leaves
10 whole pepper granules
a generous helping of brandy, use spanish import (sorry i love my country but not the brandy)
Sweet potato, cut into wedges and very shallow fried.

First make sure your kasim is thawed completely
in a dutch oven set heat up your oil, as wisps of smoke start to appear, brown the pork on all sides. It will spatter so watch out. brown lightly on all sides then set it down fat side up
Pour in all the other ingredients EXCEPT the brandy.
When it starts to boil, set flame to lowest possible and cover
It will take about an hour so every 5 - 10 minutes, spoon the liquid over the meat
be patient just keep basting the meat diligently
20 mins later, turn the meat over fat side down and continue cooking still basting diligently
40 mins later, turn it over again and keep basting
this time pour the brandy in, I put about 1/4 cup
cover and continue cooking
After an hour you will have a rich smelling and yummy, syrupy sauce.

Test the meat, a big fork should go right through the skin, fat and meat easily, its ready

To serve, take your meat, and slice 1/4 inch thick slices
They say fried plantains and croutons would go well with these but pan fried kamote wedges are a winning combination.

Great with a pitcher of cold chilled Sangria, red wine, fresh orange and chopped apples