Afritadang Baboy (Pork Afritada)

Afritadang baboy

A very popular dish in the Philippines, afritadang baboy?—pork afritada—features pork stewed in a rich tomato sauce. While the ancillary ingredients differ, it almost always contains cubed or wedged potatoes and carrots. As with many Philippine recipes, this dish is cooked exclusively in a sauté? pan on the stove top, with the various ingredients added at different times to maximize flavor and texture. Afritadang baboy is customarily served over white rice. Recipe Serving: Serves 4

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1/4 cup (60 ml) cooking oil
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1/2 green bell pepper, seeded and cut into cubes
1/2 red bell pepper, seeded and cut into cubes
1 small onion, peeled and chopped
2–3 garlic cloves, peeled and minced
2 lbs (907 g) pork belly or pork butt, cut into 2-inch (5-cm) cubes
1 Tbsp (15 ml) fish sauce
1 can (15 oz/425 g) tomato sauce
2 cups (480 ml) water
salt to taste
Pepper to taste

Directions

Pour cooking oil into a wide skillet and heat over medium heat.
When oil is hot, add potatoes and carrots and sauté, turning to cook all sides, until lightly browned.
Remove vegetables from skillet and drain on paper towels.
Add bell peppers to skillet and sauté for about 30–45 seconds. Add more oil if necessary. Remove from pan and drain on paper towels.
Remove all oil from pan, except for a small amount, about 2 tbsp (30 ml). Add onions and garlic. Sauté, stirring regularly, until limp.
Add pork to onions and garlic already in the skillet and cook, stirring occasionally, until pork loses its pink color and is lightly browned.
Add fish sauce and cook for an additional 2–3 minutes.
Add tomato sauce and water and bring to a boil. Lower heat, cover, and cook for 40–45 minutes, until pork is tender.
Add potatoes and carrots that were previously sautéed back into the skillet. Continue to cook for 7–10 minutes, until potatoes and carrots are tender and sauce is reduced.
Add bell peppers and cook for 1–2 minutes more.
Season with salt and pepper to taste.
Remove from heat, transfer to a serving dish, and serve hot.