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Pork afritada, another Filipino recipe, is a tomato-based dish.

Afritada Recipe — Basic way to cook Pork Afritada – Authentic Filipino Recipe

It’s cooked with carrots, potatoes and bell peppers, like many of our tomato-based foods. With that, pork afritada has a lot of similarities with the menudo, mechado, and even the kaldereta. There are bits of differences in flavor and ingredients; but the manner of cooking, the same.

Afritada may also be cooked with chicken (chicken afritada). The ingredients are exactly the same. With chicken though, cooking time is a bit faster. If you have chicken instead of pork at home. You can follow the same recipe. Only, cut the frying of the meat by about 10 minutes.

Now, here’s how I cook my pork afritada recipe.

Table of Contents

Pork Afritada

Jaime Inez

This Mexican dish is a colorful and tasty meal. It is prepared using a tomato sauce, sumptuous pork, chicken, and vegetables. In this standardized recipe, the ingredients are listed by weight and volume. Generally, the quantities are the same. To prepare the pork afritada, start by thawing the meat in the refrigerator. Cook the meat at a temperature of 41degF. Once the meat is thawed, mix in the remaining ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Filipino, Mexican

Servings 4 servings

Calories 436 kcal

Ingredients

1 kg Pork shoulders cut into chunks
200 g Pork liver at least, cut into cubes
1 bulb Garlic crushed and chopped
12 pcs Onions cut
12 pcs Tomatoes cut
1 whole Carrots cubed
1 whole Potatoes cubed
½ Bell peppers at least, cut
⅓ cup Tomato sauce
1 cup Water
1-2 tbsp Fish sauce
Salt and pepper to season
3-4 tbsp Cooking oil

Instructions

Put oil in a heated pan.
Saute the garlic under medium heat.
When the garlic turns golden, put in the onions.
When the onions sweat and wilt, put in the pork.
Cook the pork for 20-30 minutes. Season the pork with 1 tbsp fish sauce.
Put in the tomatoes. Stir well.
Add in the pork liver. Stir for 2-3 minutes.
Just when the liver changes color, put in the water and the tomato sauce.
Add in the carrots and potatoes.
Lower the heat.
Cover the pan. Let it simmer for 20 minutes to allow the meat to tenderize.
Stir occasionally (every 10 minutes, or so) to prevent burning the bottom of the pan.
When the meat is tender enough, season with additional fish sauce, salt and pepper.
Add in the bell peppers.
Turn off after 3-5 minutes.
Serve with hot rice.

Video

Notes

I always have carrots, potatoes and bell peppers stacked in the fridge. There are just so many Filo dishes you can cook with them.

I used Colway tomato sauce. I find it very strong and tangy so I cut used 1/3 cup. If you have Hunt's or Del Monte brand, you may adjust it to 1/2 cup or even to a cup. Remember to always trust your taste buds!

This step takes the longest time. When done properly, you’d get a very tasty dish at the end. You want the meat a bit charred; but not to the point of being burnt. Stir after every 10 minutes. Make sure that the pork is fried well under the heat. Just take your time and do not burn your pork.

I don’t want my pork liver to be overcooked and tough. To do this, I make sure that it has cooked first; then, I immediately add water so it remains soft when eaten.

Keyword pork

Tips and Tricks

Cooking Tips for a Stellar Pork Afritada

Before we jump into the nitty-gritty, let me share a few personal tricks I’ve learned over the years. These tips will elevate your Pork Afritada from good to great!

Choose the Right Cut

The choice of pork is crucial. While some prefer pork belly for its fat content, which adds flavor, others opt for pork shoulder due to its leaner nature. My personal favorite? Pork shoulder. It has just the right amount of fat to keep the dish moist without being overly greasy.

Sautéing Secrets

Don’t rush the sautéing process. Cooking the onions until they’re translucent brings out their natural sweetness, which balances the tanginess of the tomato sauce. And when it comes to garlic, make sure it’s golden but not burnt – burnt garlic can turn your stew bitter.

Simmer to Perfection

Patience is key when simmering your Afritada. A slow and low cook will tenderize the pork, allowing it to absorb all the wonderful flavors. Trust me, the wait is worth it.

FAQs About Pork Afritada

Can I Use Other Meats?

Absolutely! Chicken Afritada is another popular variant. If you’re feeling adventurous, why not try beef or even seafood?

How Spicy Should It Be?

Pork Afritada isn’t traditionally spicy, but hey, it’s your kitchen! Feel free to add a kick with some chili peppers if that’s what you like.

Can I Make It Ahead of Time?

Yes, and you should! Like many stews, Pork Afritada tastes even better the next day after the flavors have had time to meld together in the fridge.

Serving Your Pork Afritada

Now, let’s talk about serving this delightful dish. Pork Afritada and rice are like Batman and Robin – they just belong together. A scoop of steamed white rice soaks up the sauce beautifully, making every bite a symphony of flavors. But don’t stop there; a side of crusty bread to mop up the remaining sauce is also divine. For a healthier twist, serve it with brown rice or Almond And Cranberry Quinoa. And if you’re looking to impress, garnish with some chopped parsley or green onions for a pop of color and freshness.

Personal Touches and Final Thoughts

I love adding a bit of cheese to my Pork Afritada. It might sound unconventional, but a sprinkle of grated cheddar melts into the sauce and adds a creamy dimension that’s just irresistible. Remember, cooking is an art, and Pork Afritada is your canvas. Don’t be afraid to put your spin on it. Maybe you’ll discover the next big twist on this classic dish! So there you have it, folks – your guide to making the most out of your Pork Afritada recipe.

With these tips, FAQs, and serving suggestions, you’re well on your way to creating a meal that’ll warm the soul and tickle the taste buds. Happy cooking, and enjoy the rich flavors of the Philippines right at your dining table!