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Afritada Recipe

Name: Lina's Filipino Marketplaces Afritada Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 kg pork shoulder, cut into 1- to 1.5-inch cubes; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs vegetable oil (for browning); 1 cup onion, medium, thinly sliced; 4 cloves garlic, minced; 3 tbs tomato paste; 1 cup fresh tomatoes, chopped (or canned diced tomatoes); 2 cups water or low-sodium chicken stock; 2 pieces bay leaves; 2 tbs soy sauce; 1 tbs fish sauce; 1 tsp sugar; 0.5 tsp ground black pepper; 3 pieces potatoes, peeled and cut into 1-inch cubes; 2 pieces carrots, peeled and cut into 1-inch pieces; 1 piece red bell pepper, seeded and cut into strips; 0.5 cup green peas (frozen or fresh); 1 tsp lemon or kalamansi juice (optional); 2 tbs chopped scallions or parsley (for garnish)

Inspired by Lina's Filipino Marketplace

Time1h 20m

Serves6

Make Afritada Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Marinade

2.2 lb (1 kg) pork shoulder, cut into 1- to 1.5-inch cubes

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbs vegetable oil (for browning)

Aromatics & Base

1 cup onion, medium, thinly sliced

4 cloves Garlic, minced

3 tbs tomato paste

1 cup fresh tomatoes, chopped (or canned diced tomatoes)

2 cups water or low-sodium chicken stock

2 pieces bay leaves

Seasoning & Sauce

2 tbs Aged soy sauce

1 tbs Fish sauce

1 tsp sugar

1/2 tsp ground black pepper

Vegetables

3 pieces potatoes, peeled and cut into 1-inch cubes

2 pieces carrots, peeled and cut into 1-inch pieces

1 piece red bell pepper, seeded and cut into strips

1/2 cup green peas (frozen or fresh)

Finishing

1 tsp lemon or kalamansi juice (optional)

2 tbs chopped scallions or parsley (for garnish)

Method

Pork & Marinade

Prepare pork

Pat pork cubes dry with paper towels. Season evenly with 1 tsp salt and 1 tsp freshly ground black pepper; toss to coat.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbs vegetable oil. When oil is hot, brown pork in batches (do not overcrowd) about 3–4 minutes per side until well browned. Transfer browned pork to a plate and set aside.

Aromatics & Base

Reduce heat to medium. If needed, add 1 tbs more oil to the pot. Add thinly sliced onion and sauté 3–4 minutes until softened and translucent.

Add minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn.

Stir in 3 tbs tomato paste and cook 1–2 minutes, stirring, to caramelize slightly and remove raw acidity.

Add 1 cup chopped fresh tomatoes (or canned diced tomatoes) and cook another 2 minutes, breaking down tomatoes with the back of a spoon.

Return the browned pork and any accumulated juices to the pot. Pour in 2 cups water or low-sodium chicken stock and add 2 bay leaves. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover partially, and simmer gently for 35–40 minutes or until pork is fork-tender. Skim any excess foam or fat from the surface during the first 10 minutes of simmering.

Seasoning & Sauce

After the pork is tender, stir in 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp sugar and 1/2 tsp ground black pepper. Taste the broth and adjust seasoning — add a little more soy or fish sauce if you prefer saltier, or a pinch more sugar to balance acidity.

Increase heat to medium. Allow the sauce to simmer uncovered 6–8 minutes so flavors concentrate slightly and sauce thickens.

Vegetables

Add the potato cubes to the pot and simmer 8–10 minutes, until they begin to soften but are not falling apart.

Add the carrot pieces and continue simmering 6–8 minutes until both potatoes and carrots are tender.

Stir in the red bell pepper strips and 1/2 cup peas. Cook 2–3 minutes more — bell pepper should be tender-crisp and peas heated through.

Finishing

Remove and discard bay leaves. If desired, stir in 1 tsp lemon or kalamansi juice to brighten flavors. Adjust final seasoning.

Garnish with 2 tbs chopped scallions or parsley. Serve hot with steamed rice.