Filipino Estofado with Bananas and Pineapple

Pat the pork belly dry and cut it into 4 cm (1.5 inch) cubes. Heat the oil in a heavy Dutch oven over medium-high heat. Working in batches so the pan stays hot, sear the pork on all sides until deeply browned, about 4 to 5 minutes per batch. Transfer the pork to a plate and set aside.

Lower the heat to medium. Add the garlic and onion to the rendered fat and cook, scraping up the browned bits, until the onion is soft and translucent, about 4 minutes. The kitchen should already smell like my Lola's house on a Sunday.

Return the pork and any collected juices to the pot. Pour in the soy sauce, cane vinegar, and water or broth. Add the brown sugar, bay leaves, and cracked peppercorns. Bring to a gentle boil, then reduce the heat to low.

Cover the pot and simmer gently, stirring occasionally, until the pork is fork-tender and the sauce has reduced by about a third, 55 to 65 minutes. If the liquid drops too low, add a splash of water to keep the pork covered.

Stir in the reserved pineapple juice, taste the sauce, and add the fish sauce if you want a deeper savoury note. Simmer uncovered for 8 minutes so the sauce thickens and the pineapple flavour settles into the braise.

While the sauce reduces, heat a lightly oiled skillet over medium heat. Sear the banana halves and pineapple rings for 2 minutes per side until golden at the edges. This step keeps them from turning to mush once they hit the stew.

Nestle the bananas and pineapple into the pot and simmer gently for 5 minutes to warm through. If you want a glossier sauce, stir in the cornstarch slurry and cook for 1 minute until it thickens. Discard the bay leaves before serving.

Take the pot off the heat and let the estofado rest for 5 minutes so the sauce settles. Spoon it over steamed rice, scatter with toasted garlic flakes, and serve hot.