Pork Afritada

A hearty Pork Afritada with melt-in-your-mouth slow-cooked chunks of pork, potato, and vegetables. You’ll love the flavor of this afritada recipe–it's slightly thickened and has extra flavor from a favorite Filipino ingredient!

What is Pork Afritada?

Learning the origin of the dishes is one of the best parts I love about food blogging. And I thank the internet (Google) for making all this information easily accessible.

Although Afritada is a well-known chicken stew dish (check out my Chicken Afritada recipe) in the Philippines, it actually means "fried pork" or fritada in Spanish (don't quote me on this please).

It's not chicken stew but it's actually fried pork. On how it became a stew is whole 'nother mystery.

But nonetheless, there is frying involved in this recipe. And it's the secret (don't tell anyone!) to the best Afritada sauce you'll ever have!

Afritada Ingredients

Here's what you need to make pork afritada. Tips included!

• Pork cut - for a perfect balance of meaty texture and flavor, I like combining pork shoulder (kasim) or pork butt (pigue) with pork belly (liempo). These cut of meats are not too tough and become deliciously tender when slowly cooked
• Tomatoes - I love using fresh tomatoes. There's just something about it that makes tomato-based stews even more delicious. To thicken the sauce and to deepen the reddish color, a couple of tablespoons of tomato-paste is all we need.
• Seasoning - classic Afritada uses salt and fish sauce. In this recipe, soy sauce is also added to elevate the overall flavor and transform the sauce into a deeper red color.
• Vegetables - the classic CBP of course! Carrots, potatoes, and bell peppers. You can also add frozen green peas to make it extra festive! Perfect for Christmas Noche Buena or New Year's Medianoche.
• Liquid - Use water or your favorite meat broth. I use the former. Up to you!

How to make the best Pork Afritada

Here are a few tips to go by to help you make a hearty and delicious Afritada.

• Pan-fry the pork until brown to create a sauce with robust meat flavor. You can fry just one side or both if you have the extra time.
• To make the color of the vegetables brighter, pan-fry it with the drippings of the pork. This step is totally optional but I recommend doing it if you have spare time.
• Let the tomatoes softened and release its natural juices before adding the water. This deglazes the pan and makes the stew rich and more flavorful. Make sure to use plump and ripe tomatoes.
• Cut the meat in flat pieces ½ inch to 1 inch thick for shorter cooking time. Remember the thicker the cut the longer it will take to tenderize.
• Cover the pot with a lid to slowly tenderize the meat and prevent the liquid from rapidly evaporating. Before it finishes cooking, remove it to reduce the sauce and create a rich and thick consistency. The addition of tomato paste also helps in making the sauce thick and hearty.

This recipe yields an extra saucy Afritada. And it's so so good with a warm plate of rice! Drizzle it over and enjoy!

Storage and shelf-life

Pork Afritada, just like menudo, is so much better the next day after all the flavors have developed. It can last in the fridge for up to 3 to 4 days stored in an air-tight container.  To further extend the shelf life freeze in covered airtight containers or heavy-duty freezer bags. Thaw before reheating on the stove or microwave.

You might like these too...

Watch the video on how to make Pork Afritada with Fresh Tomatoes

Filipino main dishes for special occasions 

• Embutido with Cheese
• Pork Humba (Meltingly tender Pork!)
• Beef Caldereta (Bakareta)
• Pork belly Sisig
• Garlic Butter Crab
• Oven-Fried Crispy Lechon Kawali
• Chicken Sisig with Crispy Chicken Skin
• Easy Beef Kare Kare
• Lechon Manok
• Pork Belly Lechon

Complete Recipe

Pork Afritada

5 from 3 votes

Hearty with melt-in-your-mouth slow-cooked chunks of pork, potato, and vegetables. You’ll love the flavor of this afritada recipe–it’s slightly thickened and has extra flavor from a favorite Filipino ingredient!

ServingsMakes (tap to scale):6 servings

preparation timePrep Time:15 minutes mins

Total cooking timeCooking Time:45 minutes mins

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Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 2 tablespoon vegetable oil
• ▢ 1 kg /2 lbs pork slices (I used pork belly and pork shoulder, sliced)
• ▢ 4 cloves garlic (finely chopped)
• ▢ 1 med-size onion (finely chopped)
• ▢ 5 pcs plump red tomatoes (sliced)
• ▢ 2 med-size potatoes (sliced)
• ▢ 1 large carrot (sliced)
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon fish sauce
• ▢ 4 cups pork broth (or water)
• ▢ 2 tablespoon tomato paste
• ▢ 2 teaspoon sugar (add more if preferred)
• ▢ salt and pepper (to taste)
• ▢ 2 pcs green and red bell peppers (diced)
• ▢ ½ cup green peas

Instructions

• Heat oil in a large pot. Sear pork in batches until brown. Transfer to a plate and set aside. Add more oil if needed.
• Add onions and garlic. Saute until fragrant and translucent. Stir in the tomatoes. Cover with lid and let it soften. Add back the pork. Pour soy sauce and fish sauce. Stir and let it simmer for 1 minute. Pour water and cover with a lid. Set the heat to medium-low once it starts boiling. Cook pork for 25 minutes.
• Add tomato paste, carrots, potatoes, and sugar. Simmer without a lid for another 10 to 15 minutes until the meat is fork-tender and vegetables are cooked through. The sauce should also be slightly thick at this point.
• Taste the sauce and season with salt and pepper as needed. Add the bell peppers. Cook for 2 to 3 minutes. Remove from heat. Serve and enjoy with warm rice.

Recipe Notes and Tips:

• Pork cut – for a perfect balance of meaty texture and flavor, I like combining pork shoulder (kasim) or pork butt (pigue) with pork belly (liempo).
• Cooking Time - cut the meat in flat pieces ½ inch to 1 inch thick for shorter cooking time. Remember the thicker the cut the longer it will take to tenderize.
• Pork broth - can be substituted with chicken broth/water; you can also use 1 bouillon cube dissolved in 4 cups of hot water.
• To make the color of the vegetables brighter, pan-fry it with the drippings of the pork. This step is totally optional but I recommend doing it if you have spare time.
• Storage and shelf-life - leftovers can last in the fridge for up to 3 to 4 days stored in an air-tight container.

Jump to Video

Author : Mella

Course : Main Course

Cuisine : Filipino

Keyword : afritada recipe, filipino tomato stew, pork menudo no liver

Nutrition Facts

Pork Afritada

Amount per Serving

Calories

298

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

7

g

44

%

Cholesterol

 

100

mg

33

%

Sodium

 

1136

mg

49

%

Potassium

 

835

mg

24

%

Carbohydrates

 

7

g

2

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

33

g

66

%

Vitamin A

 

2189

IU

44

%

Vitamin C

 

19

mg

23

%

Calcium

 

45

mg

5

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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