Pork Afritada with tender pork, carrots, potatoes, and bell peppers in rich tomato gravy is a dinner favorite for good reason! This pork stew is super easy to make and so tasty and filling. Perfect with steamed rice!

Pork afritada is a classic and long-time favorite at the dinner table for good reason. Here are why we love this hearty stew.
It’s budget-friendly and uses a short list of staple ingredients.
It’s easy to make, cooks in one pan, and is ready in an hour.
It’s perfect for feeding a large crowd; the recipe can be doubled or tripled in a pinch.
It’s versatile and can be easily adapted to what type of meat or protein is on hand. You can use chicken, beef and even fish such as bangus or tilapia.
It’s tasty, filling, and perfect with steamed rice!

Cooking Steps

Cubed pork is sauteed with garlic and onions until lightly browned and then simmered in tomato sauce until tender and flavorful. Pan-fried potatoes, carrots, and bell peppers are added to complete the dish.

I have two ways of making the stew depending on the kind of meat I use. For the chicken version, I use fresh tomatoes for a lighter sauce and usually add green peas to the traditional mix of vegetables. For pork or beef, I like canned tomato sauce plus a small dollop of tomato paste for a thicker sauce.

Pork cut to use

I love the melt-in-your-mouth tenderness of pork belly when cooked low and slow in the sauce, but feel free to use other cuts such as pork shoulder (kasim), pork butt (pique), for a leaner cut, or spare ribs.

How To Make Afritada Extra Special

Afritada is mostly served as a regular family meal but you can easily make it extra special with a few simple additions.

My favorite way to turn it into a party-worthy fare is pineapple chunks which not only brightens the dish with color but also brings a hint of sweetness that goes really well with the tomato sauce.
Want to boost the flavor? Add smoked meats such as ham, bacon, chorizo de bilbao or hot dogs.

The easiest trick to kick up the presentation is deep-frying the cubed potatoes and carrots until they’re lightly browned and tender. They will hold their shape better instead of disintegrating into the sauce and can be used to garnish the stew when serving.

How to serve and store
Serve with steamed rice for a delicious and filling lunch or dinner meal.
Store leftovers in airtight containers or resealable bags and keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.

To reheat, place in a pan and heat over medium heat to an internal temperature of 165 F.

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