Cheesy Pork and Chicken Afritada
Cheesy Pork and Chicken Afritada is our Christmas version of our Afritada. I have not only added cheese to our already yummy Pork and Chicken Afritada, I have also added some vegetables to make it complete dish and also make it more appealing in contrast to the usual faritada with our greens.
Cooking is of course similarly the same with our already deliciously proven Afritada dishes.
Here is the recipe of our Cheesy Pork and Chicken Afritada for the Christmas and New Year Holidays.
1 kilo pork belly or pork chop, cut into serving pieces
1/2 kilo chicken, cut into serving pieces
1 bunch snow peas, trimmed
1 bunch green beans, trimmed
1/2 head garlic, chopped
2 medium size onion, chopped
1 big canned crushed tomatoes
3 medium sized potatoes, skinned, quartered
1 medium size carrot, skinned, cut into wedges
1 small size carrot, skinned, decoratively sliced
2 large red/green bell pepper, deseeded, cut into trips
1 cup green peas
1 cup tomato sauce
1/4 cup patis
3-5 pcs. bay leaf
2 tsp. dried parsley flakes
1 tsp. peppercorns
1/2 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
1/2 block grated cheddar cheese
salt and pepper
In a bowl marinate pork and chicken with light dust of salt and pepper for 15 to 20 minutes before cooking. In a sauce pan fry the pork and chicken for 1 to 2 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 chicken and stir fry for 2 to 3 minutes, Add in the patis, canned tomato and tomato sauce, stir cook for another 1 to 2 minutes. Pour in 6 to 8 cups of water add in the peppercorns, parsley flakes, bay leaf and the mashed loaf bread, simmer for 15 to 20 minutes or until liquid is reduced to half. Add potatoes and carrots, simmer for another 5 to 10 minutes or until pork. Add in the sliced carrot and green beans, cook for another 1 to 2 minutes. Now add bell pepper, cheese and season with salt and pepper to taste, thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another 2 to 3 minutes. Serve hot with a lot of rice.