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pork afritada

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

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

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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