Pork Afritada is another Pinoy dish that is tomato sauce based meat, and some versions also uses fish, see my post on afritadang bangus, stew. Usually afritada is best with chicken meat, see my post on chicken afritada, but pork and beef meats are also suitable.
Afritada is also one of the fiesta dishes that are cooked on special celebrations. It is as popular with other Spanish origin Pinoy dishes like menudo, kaldereta and mechado, which are all tomato based stew but have their own flavors and distinctiveness.
1 kilo liempo, pork belly, cut into 2” slices
1/2 head garlic, chopped
2 medium size onion, chopped
4 medium sized potatoes, quartered
2 large red and green bell pepper, cut into wedges
1 medium size carrot, cut into wedges
1 cup tomato sauce
1/4 cup cornstarch
1/4 cup patis
3 pcs. bay leaf
salt and pepper
In a bowl marinate pork with salt and pepper for 15 to 20 minutes before cooking. In a sauce pan fry pork slices for 2 to 3 minutes or until colour turn to light brown each side in batches. Remove from pan and set aside. In same sauce pan sauté garlic and onion, add pork and stir fry for 2 to 3 minutes, Add patis and tomato sauce, stir cook for another 1 to 2 minutes. Pour in 6 to 8 cups of water and add bay leaf, simmer for 15 to 20 minutes or until liquid has reduced to half. Add potatoes and carrots simmer for another 5 to 10 minutes or until pork and vegetables are cooked and tender. Add bell pepper, season with salt and pepper to taste, thicken sauce with cornstarch dissolve in 1/2 cup of water, cook for another 2 to 3 minutes. Serve hot.