Afritadang Baboy is a Filipino pork stew with potato and carrots. The bell peppers are good additions because it makes the dish taste better. I also like adding dried bay leaves to provide a pleasant aroma to the dish.
This version uses lesser tomato sauce compared to my previously posted pork afritada recipe. I also tried to reduce the sauce towards the end of the cooking process. The plan is to have this for dinner with rice, and then reheat the leftover for breakfast and eat it with pandesal. This practice is common in some provinces, and I like the idea of having an afritada sandwich for breakfast.
Reheating the afritadang baboy until the meat falls apart makes it a good filling for pandesal; doing so will also make the vegetables softer, which is ideal for a “palaman”.
Try this Afritadang Baboy Recipe. Let me know what you think.
- 2 lbs. pork shoulder, sliced into cubes
- 1 (8 oz.) can tomato sauce
- 1 large potato, cubed
- 2 medium carrots, cubed
- 3 to 5 pieces dried bay leaves
- 2 cups beef broth
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 medium onion, chopped
- 5 cloves garlic, crushed
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat oil in a pot.
- Saute garlic and onion.
- Add pork. Saute until light brown.
- Pour tomato sauce and beef broth. Let boil.
- Add bay leaves. Cover and then cook in medium heat for 45 minutes or until the pork gets tender. Note: add more beef broth if needed.
- Add potato and carrots. Cook for 5 to 8 minutes.
- Add bell peppers. Cook for 3 minutes.
- Season with salt and ground black pepper. Stir.
- Transfer to a serving plate. Share and enjoy!