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Extra Saucy Pork Afritada! Meltingly tender pork enveloped in a rich and hearty sauce made with fresh tomatoes and tomato paste. The slices of pork are pan-fried until lightly crusted creating a deeply flavorful sauce!

This is a special Afritada recipe, you guys!

Pork Afritada Recipe

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 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!

PORK AFRITADA INGREDIENTS

  • 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!

Slow Cooked Pork Afritada

A HEARTY 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 1/2 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.

 

Pork Afritada with Rice

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

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




Pork Afritada

Pork Afritada! Meltingly tender pork enveloped in a rich and hearty sauce made with fresh tomatoes and tomato paste. The slices of pork are pan-fried until lightly crusted creating a deeply flavorful sauce!
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: afritada recipe, filipino tomato stew, no tomato sauce afritada
Servings: 6 servings
Author: Mella

Ingredients

  • cooking oil
  • 900 g /2 lbs pork slices I used pork belly and pork shoulder, sliced
  • 4 cloves garlic finely chopped
  • 1 onion finely chopped
  • 5 plump red tomatoes sliced
  • 2 med-size potatoes sliced
  • 1 carrot sliced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 4 cups water or broth
  • 2 tbsp tomato paste
  • 2 tsp sugar add more if preferred
  • salt and pepper to taste
  • green and red bell peppers diced
  • 1/2 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 for another 15 to 20 minutes until the meat is fork-tender and vegetables are cooked through. The sauce should also be slightly thick at this point. Do a taste test 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 rice of course!

Notes

  • 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 or broth. Make sure to use plump and ripe tomatoes.
  • Cut the meat in flat pieces 1/2 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.
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