Philippines Afritadang Baboy (Pork Afritada)
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 stovetop, with the various ingredients added at different times to maximize flavor and texture. Afritadang baboy is customarily served over white rice.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup (60 ml) vegetable oil, more as needed for cooking
- 2 medium potatoes, peeled and cubed
- 1 large carrot, peeled and cubed
- ½ green bell pepper, deseeded and cut into cubes
- ½ red bell pepper, deseeded 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
- Ground black pepper, to taste
Directions
- Pour vegetable oil into a wide skillet set over medium heat.
- Add potatoes and carrots to the hot oil and sauté, turning to cook all sides, until lightly browned.
- Transfer vegetables to a paper towel-lined plate to drain.
- Add bell peppers to skillet and sauté for about 30–45 seconds. Add more oil if necessary.
- Transfer bell peppers to a paper towel-lined plate to drain.
- Remove all oil from pan, except for a small amount, about 2 tablespoons (30 ml).
- Add onions and garlic to the remaining hot oil, sautéing while stirring regularly until limp.
- Add pork to skillet and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for 2–3 minutes.
- Add tomato sauce and water and bring to a boil.
- Reduce heat, cover, and simmer 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.
- Season with salt and black pepper.
- Remove from heat, transfer to a serving dish, and serve hot.
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