My Filipino Pork Afritada Recipe

As a home cook who loves Filipino classics, I've learned that pork afritada or afritadang baboy is different. While it might seem similar to other tomato-based Filipino stews, this dish stands apart with its combination of pork chunks, vegetables, and a tomato sauce that strikes a balance between savory and sweetness.

What started as curiosity about the difference between menudo and afritada has evolved into making this recipe. I'm excited to share my version of this Filipino pork afritada with you.

My Ingredients

• 3 pounds pork belly or pork butt, cut into 2-inch cubes
• 1 cup tomato sauce
• 1 tablespoon tomato paste
• 1½ cups water
• 1 tablespoon fish sauce (patis)
• Salt and pepper to taste
• ¼ cup cooking oil
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cubed
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, cubed
• 1 red bell pepper, cubed

How I Make my Filipino Pork Afritada

1. I cut the pork belly into 2-inch cubes and set aside.
2. Next, I prepare my vegetables. I peel and cut potatoes and carrots into 1-inch cubes. I finely chop the onions, mince the garlic, and remove the seeds from bell peppers before cutting into 1-inch squares.
3. I place a large pan over medium-high heat. I pour in the cooking oil and allow it to heat up.
4. Once my oil is hot, I fry the potato cubes for about 5 to 7 minutes. I remove with a slotted spoon and set aside. I do the same with the carrot cubes. Lastly, I quickly saute the bell peppers for 30 seconds. I remove and set aside.
5. In the same pan, I lower the heat to medium. I saute the minced garlic for about 1 minute. I add the chopped onions and continue sauteing for about 2 to 3 minutes.
6. I increase heat back to medium-high. I add the pork cubes and cook until browned on all sides, about 7 to 10 minutes. I add the fish sauce and cook for another 2 minutes, stirring occasionally.
7. I pour in the tomato sauce and tomato paste. I stir well to combine. I add the water and bring to a boil. Once boiling, I lower the heat to a simmer and cover the pan. I let it cook for 45 minutes, stirring occasionally.
8. I check the pork's tenderness by piercing with a fork. The meat should be very tender. If needed, I continue cooking for another 10 to 15 minutes.
9. When my meat is tender, I add back the fried potatoes and carrots. I simmer for 10 to 12 minutes.
10. I add the bell peppers last and cook for just 2 minutes to keep their bright color.
11. I taste and season with salt and pepper as needed.
12. I let the dish rest for 5 to 10 minutes before serving.
13. I serve hot. Enjoy your pork afritada!

My Personal Tips

1. For extra flavor, I marinate the pork in calamansi juice for 30 minutes before cooking. I choose pork with some fat for the best flavor.
2. I pan-fry vegetables separately to maintain their individual textures. I allow the stew to rest for 15 minutes before serving to let flavors fully develop.
3. I add a pinch of sugar if my tomatoes are particularly acidic. I cut all ingredients into similarly sized pieces for even cooking, and I don't rush the simmering process because slow cooking develops the flavors.
4. If I like a thicker sauce, I leave the pot uncovered during the last 15 minutes of cooking. If my sauce becomes too thick during cooking, I add hot water ¼ cup at a time. If too thin, I simmer uncovered for a few extra minutes until it reaches my desired consistency.
5. When storing, I let it cool completely before transferring to an airtight container. I keep it in the refrigerator for up to 3 to 4 days.
6. When reheating, I use medium heat and add a small amount of water if the sauce has thickened too much.
7. My pork afritada tastes better the next day.

Related

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My Filipino Pork Afritada Recipe

Pork Afritada is a Filipino tomato-based stew featuring tender pork chunks, potatoes, carrots, and bell peppers simmered in a savory tomato sauce until perfectly melded together.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3 pounds pork belly or pork butt cut into 2-inch cubes
• 1 cup tomato sauce
• 1 tablespoon tomato paste
• 1½ cups water
• 1 tablespoon fish sauce (patis)
• Salt and pepper to taste
• ¼ cup cooking oil
• 2 medium potatoes peeled and cubed
• 2 large carrots peeled and cubed
• 1 medium onion finely chopped
• 4 cloves garlic minced
• 1 green bell pepper cubed
• 1 red bell pepper cubed

Method

 

1. I cut the pork belly into 2-inch cubes and set aside.
2. Next, I prepare my vegetables. I peel and cut potatoes and carrots into 1-inch cubes. I finely chop the onions, mince the garlic, and remove the seeds from bell peppers before cutting into 1-inch squares.
3. I place a large pan over medium-high heat. I pour in the cooking oil and allow it to heat up.
4. Once my oil is hot, I fry the potato cubes for about 5 to 7 minutes. I remove with a slotted spoon and set aside. I do the same with the carrot cubes. Lastly, I quickly saute the bell peppers for 30 seconds. I remove and set aside.
5. In the same pan, I lower the heat to medium. I saute the minced garlic for about 1 minute. I add the chopped onions and continue sauteing for about 2 to 3 minutes.
6. I increase heat back to medium-high. I add the pork cubes and cook until browned on all sides, about 7 to 10 minutes. I add the fish sauce and cook for another 2 minutes, stirring occasionally.
7. I pour in the tomato sauce and tomato paste. I stir well to combine. I add the water and bring to a boil. Once boiling, I lower the heat to a simmer and cover the pan. I let it cook for 45 minutes, stirring occasionally.
8. I check the pork's tenderness by piercing with a fork. The meat should be very tender. If needed, I continue cooking for another 10 to 15 minutes.
9. When my meat is tender, I add back the fried potatoes and carrots. I simmer for 10 to 12 minutes.
10. I add the bell peppers last and cook for just 2 minutes to keep their bright color.
11. I taste and season with salt and pepper as needed.
12. I let the dish rest for 5 to 10 minutes before serving.
13. I serve hot. Enjoy your pork afritada!

Notes

1. For extra flavor, I marinate the pork in calamansi juice for 30 minutes before cooking. I choose pork with some fat for the best flavor.
2. I pan-fry vegetables separately to maintain their individual textures. I allow the stew to rest for 15 minutes before serving to let flavors fully develop.
3. I add a pinch of sugar if my tomatoes are particularly acidic. I cut all ingredients into similarly sized pieces for even cooking, and I don't rush the simmering process because slow cooking develops the flavors.
4. If I like a thicker sauce, I leave the pot uncovered during the last 15 minutes of cooking. If my sauce becomes too thick during cooking, I add hot water ¼ cup at a time. If too thin, I simmer uncovered for a few extra minutes until it reaches my desired consistency.
5. When storing, I let it cool completely before transferring to an airtight container. I keep it in the refrigerator for up to 3 to 4 days.
6. When reheating, I use medium heat and add a small amount of water if the sauce has thickened too much.
7. My pork afritada tastes better the next day.

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