Pork and Liver Afritada

Pork and Liver Afritada
Pork and Liver Afritada. At first I was hesitant to make this dish, adding liver to Afritada recipe does not make sense, the dish will now be similar to Kaldereta dish. Never the less due to some request to try cooking Pork and Liver Afritada, I’ll give it a try. My base recipe is similar to my usual Afritada dishes, just click the link list below to check the post.


Afritadang Baboy na may Atay

True enough the resultant dish was very similar both in appearance and taste to a Kaldereta dish.
I will not stop you from making your Pork and Liver Afritada, the final outcome is of course as good as any Afritada recipe.

Pork Afritada

Here is the recipe of my version of Pork and Liver Afritada.

Ingredients:

1 kilo pork belly cut into slices
1/2 kilo pork liver, cut into slices
1 bunch snow peas, trimmed
1/2 head garlic, peeled, crushed, chopped
2 medium size onion, peeled, chopped
1 small canned crushed tomatoes
3 medium sized potatoes, skinned, quartered
1 medium size carrot, skinned, cut into wedges
2 large red/green bell pepper, de-seeded, cut into trips
1 cup tomato sauce
1/4 cup patis
3-5 pcs. bay leaf
2 tsp. dried parsley flakes
1 tsp. crushed peppercorns
1/4 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
salt and pepper
cooking oil

Cooking procedure:

Pork and Liver Afritada

In a separate bowl marinate the pork and the pork liver with light dust of salt and pepper for 15 to 20 minutes before cooking. In a sauce pan or wok pan fry the pork and liver for 1 to 2 minutes or until colour turn to light brown each side in batches. Remove from sauce pan and set aside. In same sauce pan sauté garlic and onion, add the pork 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 4 to 6 cups of water add in the crushed peppercorns, parsley flakes and bay leaf, simmer for 10 to 15 minutes or until liquid is reduced to half. Add the pork liver, potatoes, carrots the the mashed loaf bread, continue to simmer for another 5 to 10 minutes or until pork. Now add in the bell pepper 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.

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