Pork Afritada, with tender pork, carrots, potatoes, and bell peppers in rich tomato gravy, is a dinner favorite for good reason! This Filipino pork stew is super easy to make and so tasty and filling. It's perfect with steamed rice!
For a good reason, pork afritada is a classic and long-time favorite at the dinner table. Here are why we love this hearty stew.
- It's budget-friendly and uses a short list of staple ingredients.
- It's easy to make, cooks in one pan, and is ready in an hour.
- It's perfect for feeding a large crowd; the recipe can be doubled or tripled in a pinch.
- It's versatile and can be easily adapted to what type of meat or protein is on hand. You can use chicken, beef, and fish such as bangus or tilapia.
- It's tasty, filling, and perfect with steamed rice!
Pork cut to use
I love the melt-in-your-mouth tenderness of pork belly when cooked low and slow in the sauce, but feel free to use other cuts, such as pork shoulder (Kasim), pork butt (pique), for a leaner cut, or spare ribs.
Cooking Steps
Cubed pork is sauteed with garlic and onions until lightly browned and then simmered in tomato sauce until tender and flavorful. Pan-fried potatoes, carrots, and bell peppers are added to complete the dish.
I have two ways of making the stew, depending on the kind of meat I use. For the chicken afritada version, I use fresh tomatoes for a lighter sauce and usually add green peas to the traditional mix of vegetables. For pork or beef afritada, I like canned tomato sauce and a small dollop of tomato paste for a thicker sauce.
How to make afritada extra special
Afritada is mainly served as a regular family meal, but you can easily make it extra special with a few simple additions.
- My favorite way to turn it into a party-worthy fare is a la pineapple chicken afritada with fruit chunks, brightening the dish with color and bringing a hint of sweetness that goes well with the tomato sauce.
- Want to boost the flavor? Add smoked meats such as ham, bacon, chorizo de Bilbao, or hot dogs.
- The easiest trick to kick up the presentation is deep-frying the cubed potatoes and carrots until lightly browned and tender. They will hold their shape better instead of disintegrating into the sauce and can be used to garnish the stew when serving.
Frequently Asked Questions
How many calories are in pork afritada?
Calories vary depending on the preparation method and ingredients used. This recipe has an estimated 1251 kcal per serving.
What is the difference between Filipino menudo and afritada?
Both dishes are tomato-based stews commonly made of choice meat, potatoes, carrots, and bell peppers. Menudo, however, includes liver to thicken the sauce and add another layer of savory flavor.
How to serve and store
- Serve with steamed rice for a delicious and filling lunch or dinner meal.
- Store leftovers in airtight containers or resealable bags. They can be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a pan and heat over medium heat to an internal temperature of 165 F.
More Filipino stew recipes
Ingredients
- ยผ cup canola oil
- 2 medium potatoes, peeled and cubed
- 2 large carrots, peeled and cubed
- ยฝ green bell pepper, cored, seeded and cut into cubes
- ยฝ red bell pepper, cored, seeded and cut into cubes
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 pounds pork belly or pork butt, cut into 2-inch cubes
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- 1 ยฝ cups water
- 1 tablespoon tomato paste
- salt and pepper to taste
Instructions
- In a wide pan over medium-high heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Remove oil from pan except for about 2 tablespoons.ย ย Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for aboutย 1 to 2 minutes.
- Add tomato sauce and water and bring to a boil. Lower heat, cover, and continue to cook for about 40 to 45 minutes or until pork is tender.
- Add potatoes and carrots. Continue to cook for until tender and sauce is thickened and reduced.
- Add bell peppers and cook for about 1 to 2 minutes or until tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Marie Badua says
Recipes are easy to follow and ingredients are easy to find in grocery stores. Thank you...God bless
John says
In the notes it says tomatoes and carrots. Is it safe to assume tomatoes is meant to be potatoes? As tomatoes are not in the ingredient list?