Entree: United States – Northern Mariana Islands – Estufao

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto oil or 1 tsp (2 g) annatto powder (achiote) or 1 tbsp (6 g) annatto seeds
- 6 cloves (approx. 18 g) garlic, minced
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1/3 cup (80 ml) soy sauce
- 1/3 cup (80 ml) cane vinegar or white vinegar
- 2 cups (480 ml) low-sodium chicken broth or water
- 1 tbsp (12 g) brown sugar
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 ml) fish sauce (optional, for extra umami)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) chunks (about 10 oz / 280 g)
- 2 medium carrots, cut into 1 in (2.5 cm) pieces (about 8 oz / 225 g)
- 1 small red bell pepper, seeded and sliced (about 4 oz / 115 g)
- 3 green onions, sliced (for garnish)
- 2 cups (370 g) long-grain white rice, rinsed
- 3 cups (720 ml) water (for rice)
- Salt to taste (for rice and final seasoning)

Instructions

Short Description:
A hearty Chamorro-style pork stew braised in a savory-sour soy-vinegar sauce with garlic, bay, and root vegetables, served over steamed rice. It reflects Spanish and Filipino influences common in the Northern Mariana Islands.

Regional Notes:
This Northern Mariana Islands version uses pork shoulder braised with soy sauce and vinegar and often includes annatto (achiote) for color and a balance of savory and tart flavors, similar to Filipino adobo but with local Chamorro touches (annatto, extra root vegetables). It is heartier than lighter island fish stews and differs from mainland U.S. braises by its distinct soy-vinegar tang and annatto infusion.

1. Prepare the rice: combine 2 cups (370 g) rinsed rice and 3 cups (720 ml) water in a medium pot. Add a pinch of salt, bring to a boil over high heat, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes while you finish the stew.
2. If using annatto seeds: heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 tbsp (6 g) annatto seeds and cook, stirring, 1–2 minutes until oil is deeply colored; strain out seeds and discard. If using annatto powder or annatto oil, stir it into the oil until combined.
3. Increase heat to medium-high. Working in batches if needed, add pork pieces to the pot and brown on all sides, 4–6 minutes per batch. Transfer browned pork to a plate and set aside.
4. Reduce heat to medium. Add minced garlic and sliced onion to the pot (add a splash more oil if the pot is dry) and sauté until fragrant and translucent, about 3–4 minutes.
5. Return the browned pork to the pot. Pour in 1/3 cup (80 ml) soy sauce and 1/3 cup (80 ml) vinegar; do not stir for 1 minute to let the vinegar briefly deglaze. Add 2 cups (480 ml) chicken broth or water, 1 tbsp (12 g) brown sugar, 2 bay leaves, and 1 tsp (5 g) black pepper. If using, add 1 tbsp (15 ml) fish sauce. Stir to combine.
6. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently until pork is nearly tender, about 45–55 minutes. Skim any excess fat or foam from the surface as needed.
7. Add the potato chunks and carrot pieces to the pot. Continue simmering, uncovered or partially covered, until the vegetables and pork are fully tender, about 15–20 minutes. Add the red bell pepper slices in the last 5 minutes of cooking to keep some texture.
8. Taste and adjust seasoning with salt, additional soy sauce, or a splash of vinegar if you prefer a brighter tang. Remove and discard bay leaves.
9. To serve: spoon steamed rice onto plates or a family platter and ladle generous portions of Estufao (including pork, vegetables, and sauce) over the rice. Garnish with sliced green onions.
10. Leftovers keep well refrigerated up to 3 days; flavors deepen overnight. Reheat gently on the stove with a splash of water or broth.