I usually make this dish using chicken but I haven’t gone grocery shopping for meats lately. We’re planning to move out of our apartment soon so I’ve been trying to use what we have in the refrigerator and pantry. So this time I made the dish with pork. I’ve made braised pork before with celery, peppers, and carrots ala Melissa D’Arabian, but I wanted to try making it with Filipino/Asian ingredients so I thought why not make a spin off of afritada. Usually you’re just supposed to brown the meat without seasoning it with salt and pepper or dredging it in flower; however, I decided to do both. Traditionally, you leave the browned meat in the pot and add the vegetables and liquid. I however went with the method of browning the meat and taking it out and then adding the vegetables, some liquid, the browned meat and seasoning liquids. The result: delicious homecooked meal just jazzed up a little bit. Definitely not your moms but something new for a change. 😛 The recipe below can also be made with chicken.
Pork Afritada (braised pork in tomato sauce)
2 pounds of pork, cut into bite sized cubes
2 large potatoes, peeled and quartered (or into bit sized cubes, whatever tickles your fancy)
1 onion, chopped
3 garlic cloves, chopped
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups of chicken broth
1 cup of tomato sauce
1 tbsp of fish sauce
1 tbsp of soy sauce
3 tbsp of cooking oil
salt and pepper
flour for dredging
Heat pot and oil. While the pot and oil are heating up, season the pork (or chicken if using chicken) with salt and pepper, then dredge the meat with flour. When the oil is hot, place the meat in the pot and brown on both sides. You may need to do this in batches. Take the meat out and set aside. Then add the onions to the pan. Saute the onions until translucent. Add the garlic and when fragrant, about a minute add the potatoes into the pan. Followed by chicken stock to the pot to deglaze the bottom, make sure you scrape up any brown bits on the bottom. Add tomato sauce, fish sauce, soy sauce, and the pork with the juices to the pot. Let the sauce boil, cover, and reduce the heat to simmer for 45 minutes to an hour (I require a longer cook time than other recipes because I love my pork to be SUPER tender). After 45 minutes add the peppers and allow to simmer for 15-20 more minutes or until pork and peppers are cooked through. Serve with rice.