Entree: United States – Guam, Pacific Island United States Territories – Estufao

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 2.5 lb (1.1 kg) pork shoulder, cut into 1 1/2-inch (3.8 cm) cubes
- 1 cup (240 ml) soy sauce
- 3/4 cup (180 ml) white vinegar (cane vinegar preferred)
- 1 cup (240 ml) coconut milk, unsweetened
- 1 1/2 cups (360 ml) water or low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced (about 8 oz / 225 g)
- 6 cloves garlic, minced (about 18 g)
- 2 bay leaves
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (25 g) brown sugar
- 3 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 2 large carrots, cut into 1/2-inch (1.3 cm) coins (about 8 oz / 225 g)
- 1 cup (100 g) green beans, trimmed and halved
- 1 tbsp (15 ml) annatto oil or 1 tsp (2 g) annatto (achiote) powder
- 1 tsp (5 g) salt, or to taste
- 2 green onions, sliced for garnish
- 2 cups (370 g) uncooked long-grain white rice, cooked according to package directions (for serving)

Instructions

Short Description:
A savory Chamorro-style braised pork stew built on a tangy soy-and-vinegar base with garlic and bay, finished with coconut milk and vegetables for a complete island main course. Serve with steamed rice to soak up the rich sauce.

Regional Notes:
This Guam (Chamorro) variation of estufao blends Filipino-style adobo elements—soy sauce and vinegar—with local Pacific touches such as coconut milk and annatto for color. The balance of tang, salt, and a touch of sweetness plus root vegetables makes it a hearty, standalone island entree.

1. In a large bowl or resealable bag, combine soy sauce, vinegar, 3 minced garlic cloves, 1 tbsp annatto oil (or annatto powder), and 1 tsp black pepper. Add the pork cubes, toss to coat, and marinate at least 30 minutes — preferably 2 hours or overnight in the refrigerator for deeper flavor.
2. When ready to cook, heat 1 tbsp (15 ml) vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Remove pork from the marinade (reserve marinade) and pat pieces dry. Working in batches, brown the pork on all sides, about 3–4 minutes per side; transfer browned pork to a plate.
3. Add the remaining 1 tbsp (15 ml) oil to the pot. Reduce heat to medium and sauté the sliced onion and remaining 3 cloves minced garlic until soft and translucent, about 4–5 minutes.
4. Pour the reserved marinade into the pot and scrape up browned bits from the bottom. Add the browned pork back to the pot along with 1 1/2 cups (360 ml) water or stock, bay leaves, and brown sugar. Bring to a gentle boil.
5. Lower heat to a simmer, cover, and cook until pork is tender, about 45–60 minutes. Check occasionally and skim any excess foam or fat from the surface.
6. After pork is nearly tender, stir in the coconut milk, potatoes, and carrots. Cover and continue simmering until vegetables are fork-tender, about 15–20 minutes.
7. Add the green beans in the last 5 minutes of cooking so they stay bright and slightly crisp-tender. Taste and adjust seasoning with salt, additional soy sauce, or a splash of vinegar if more tang is desired.
8. Remove bay leaves. Serve the estufao hot over steamed rice (2 cups uncooked yields about 6 servings), garnish with sliced green onions and an extra drizzle of annatto oil if desired.