Pork Afritada

In June of last year, I've featured a Filipino dish called Afritada. It is a tomato-based stew which is commonly cooked using chicken. This time, I'm sharing with you the pork version of the said dish...

The ingredients and the manner of cooking are the same with the chicken version...the only difference is the longer cooking time for Pork Afritada. For this dish, you may use whatever cut of pork you like. You can even use pork ribs. But if you are using boneless pork, be sure to cut it into cubes and not into thin strips so your dish won't be mistaken for Pork Menudo. Pork Afritada and Pork Menudo are both tomato based stews, and though the latter is cooked with liver, they may look similar at first glance. The way the meat is sliced: cube for afritada and strips for menudo, will make it easier to distinguish the dish from each other:

If you like pork, you should definitely try this dish! It's very delicious and comforting!

Ingredients:

• 2 lb pork, cut into bite-sized pieces about 1"x1"(I used country style ribs)
• ¼ cup soy sauce
• 1 *6oz. can pineapple juice 
• 9 cloves garlic, minced (3 cloves for marinade and 6 cloves for sautéing)
• 1 medium onion, thinly sliced
• 1 8oz. can tomato sauce
• 2 medium-sized carrots, cubed
• 3 potatoes, quartered
• ½ cup green peas
• ½ red or green bell pepper, cut into strips
• 2 Tbsp olive oil
• salt and pepper

Procedure:

1. Marinate the pork in soy sauce, pineapple juice and garlic for at least 1 hour. Drain the pork. Save the marinade.

2. In a large saucepan over medium heat, sauté garlic in olive oil until light brown. Add onions and sauté until almost translucent. Add the pork. Saute until it turns light brown.

3. Add the marinade and tomato sauce. Cover and simmer for 30 minutes or until pork is almost tender. Season with salt and pepper to suit your taste.

4. Add the potatoes and bell peppers. Cover, lower heat to medium low and let simmer for about 5 minutes. Add green peas and carrots and simmer for 5 more minutes. From time to time, check to avoid drying and add water if necessary to attain the desired consistency of the sauce.

5. Remove from heat. Serve hot with steamed rice.

Pin It