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!
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.
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Notes
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 1/2 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.
Course :Main Course
Cuisine :Filipino
Keyword :afritada recipe, filipino tomato stew, pork menudo no liver