This tasty Pork Afritada is my third version of pork afritada that I am sharing with you. Since you guys are important to me, I always try to provide everyone with the very best recipes. My inspiration for this pork afritada recipe came from the chicken afritada that you guys loved.
The difference of this Pork Afritada Recipe from the previous versions is somewhat obvious: there are no carrots and bell peppers in this recipe; hotdogs and green peas were also added. I think that this dish is really amazing because I enjoyed it and was able to grab an extra cup rice, which is uncommon for me these days. Being individuals who know how to appreciate good food, I know that you will like this afritada recipe too.
The success of this recipe is on the meat. Like all stews, the pork should be really tender. You can do this by simmering the meat longer until it becomes really tender. This recipe makes use of beef broth. There are alternatives to beef broth that you can use such as 3 cups of water mixed with 1 beef or pork cube; adding 2 teaspoons of beef powder will work too. As for the hotdogs, you can use the traditional Filipino red hotdog, beef franks, or wieners.
Tasty Pork Afritada Recipe
Ingredients
- 2 lbs pork shoulder cut into cubes
- 1 large yellow onion minced
- 4 cloves garlic minced
- 6 pieces hotdogs or wieners sliced diagonally
- 1 16 oz. can tomato sauce
- 1 1/2 cups frozen green peas
- 4 pieces potatoes cleaned and quartered
- 2 teaspoons granulated white sugar
- 3 tablespoons cooking oil
- 2 to 3 cups beef broth
- Salt and ground black pepper to taste
Instructions
- Heat the cooking oil in a cooking pot or deep pan.
- Saute the garlic and onion when the oil becomes hot.
- Once the onion is soft, add the pork and cook until light brown (around 3 to 5 minutes).
- Pour-in the tomato sauce and beef broth. Stir. Let boil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender.
- Add the hotdogs and potatoes. Cook for 8 minutes.
- Add the green peas, sugar, salt, and pepper. Stir and cook for 3 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Rose says
Hi Vanjo. I have a question. In all your recipes you add the seasoning such as the salt and pepper towards the end of the cooking. How come? Isn’t it better to add these in earlier so the salt and pepper are infused in the rest of the ingredients while being cooked.
Vanjo Merano says
Hi Rose, that is a good question.
While you can add salt and pepper in the beginning to give the dish more flavor, I always recommend to add it in the end so that you can easily adjust the taste of the dish according to your preference.
I agree that it can be better to add salt and pepper in the beginning, only if you know how much you need. If I were to cook this dish for myself, salt and pepper will be added somewhere in the middle of the process.
Vanjo Merano says
Daniel, there is really no alternative to oil. What you can do is probably to use lesser oil or use extra virgin olive oil instead.
takumei says
How can i make beef broth?
Vanjo Merano says
Hi Takumei, beef broth is a product that you can readily purchase in the grocery. However you can easily make one using beef powder of beef cubes. Mix 3 cups of water with 2 teaspoons of beef powder or 1 piece of beef cube. It will also be better if you use beef stock. Making beef stock takes some time though, but the result is really good. I will create a post in the future about how to make beef stock.
Lynne says
Hi..I read somewhere that olive oil should not be used for cooking that requires heating process, instead it’s only good for salads. Why is it then than many times I noticed it is used to saute garlic. onions & tomatoes. Your opinion, please. Thanks.
Vanjo Merano says
Hi Lynne, you brought up an interesting point. I think that the smoke point of Olive oil is somewhere in the 190F++ level. This is almost close to the common oils used for cooking, such as canola and corn oils. This means that olive oil can burn and evaporate quickly when cooked in very high heat. I think that Olive oil will not easily reach its smoke point if you just fry an egg or saute quickly — the only thing that we need to do is to take extra caution and don’t let the oil heat for a long time (until the point that smoke is produced) before we saute. I will also suggest to avoid using olive oil or any oil with low smoke point to deep fry foods.
Rose says
Thank you for your reply, Vanjo. I appreciate it. Your website with its recipes is very helpful to as I learned to cook several dishes and they are all delicious. I like also your narrative comments at the beginning of the recipe as it educates me on certain things that I wouldn’t have thought of. Thank you once again. More power to you.
bo silverio says
Thanks for sharing all this awesome recipes. 🙂 more power and keep em coming. 🙂 cheers!
marilen buenviaje says
hi vanjo! i really appreciate your kindness of sharing your recipe i have tried your embutido recipe and it was successful:-) i am placing orders of packed lunch and i make it a point checking your recipe everyday it helps me a lot 🙂 more recipes to post please thank you very much:-)
Vanjo Merano says
You are very welcome, Gemma. Thanks for your feedback.
Nikki says
Is the heat on medium low or low the entire time it’s simmering? you didn’t specify if the heat should be lowered once the sauce boils. Thanks
Vanjo Merano says
Nikki, to simmer means that you have to adjust the heat to the lowest possible setting.
terry Ngan says
Hi Vanjo tnx sa mga recipe m nadadagdagn p ang mga kaalaman k sa pglulu2 bka my recipe k ng morcon ang tgal k ng gus2 lutuin yun pls share it 2 me
Vanjo Merano says
Terry, I hope that you are doing good. Here is a link to our morcon recipe.
ranjaylen bomotano celis says
hi! to all giving a technich how to praper afritada because everytime that i want to cook i dont know how to do a perfect taste, & a perfect preperation. that’s wy i admire this. and now i have a perfecr afritada that i ever have. & i can’t wait to cook a perfect recipe of afritada ever
Miss Yna says
Thank you as always for your recipes. It FEEL GOOD when people Appreciate MY Cooking. Thank you for sharing it to us. I’m a fan of yours!
Vanjo Merano says
You are welcome, Sheena. Thanks for the nice words.
israel pila[pil says
for panlasang pinoy thank you for guiding receipes that give me to know if how to make afritada more thanks.
gina says
Whats the purpose of the hotdog/weiner?
can I add jalapeño to give it a kick?
kimberley says
Hi Vanjo,
Thank you for this nice recipe.
I’m from holland and i don’t know what 2.lbs is or 16 oz. Can you maybe explain this to me?
Thank you!
Vanjo Merano says
Kimberly -- lbs. means pounds and oz. is ounce
Lany says
One happy wife and mommy here. 🙂 my kids and hubby thinks am a superb mom in cooking their favorite dishes. Kudos panlasang pinoy! Thank you very much Vanjo! You are a big blessing! God bless you more!
Vanjo Merano says
Thanks Lany!
Fred says
THANK YOU!
elle a. f. says
Thank so much for the delicious recipes! I love all of your recipes, Mr. Vanjo.
jayselle says
made this tonight and it was delicious! I cant wait for my husband to try this. just had to stop myself from finishing the dish before he comes home. thanks kuya vanjo! always look up to your website for recipes! 🙂
Kathrine says
I am looking forward to trying this recipe tonight!! There are no cooking instructions for the potatoes though. When should I add them in?
vanessa says
uh oh i put a little soy sauce thought it shld i didnt know till i read your
Recipes. Is it ok tho?
Vanjo Merano says
That should be fine as long as it does not overpower the other ingredients.
maro says
Pde ba yung sprite gamitin nstead of beef broth?
Vanjo Merano says
Both are different ingredients, I do not see the value of using lemon soda such as the brand that you mention as a substitute for beef broth. I suggest that you use beef cube instead, and add 2 cups of water.
jeff says
Hi Vanjo,i want to cook this afritada recipe for the 150 person.can you advice how many kilos of pork do i need and the all ingredients?thanks
yanee says
hi! it’s my first time here @ panlasang pinoy.. I will try this dish… thanks for the recipe…
Donna Fe says
Hi, thank you for the delicious recipes. I will try this for Easter Sunday. I am curious though. The recipe (most ingredients and the procedure) is very similar to beef kaldereta. The only difference is the main ingredients. In the pork apritada, pork is the main ingredients. In the beef kaldereta, beef is the main ingredients. But the other ingredients and procedure for cooking is very similar. Is this a correct observation? Thank you.
Vanjo Merano says
It is partly correct. You might have missed the liver spread. This ingredient gives kaldereta its own identity.