Filipino Afritada

Thank you Ladies for the feature of my Filipino Bola Bola in Sweet Chili Sauce, Andrea of Scraptastic Saturday, Bev of Thursday Favorite Things and Lina of Sew It Cook It Craft It.

Our culture and cuisine has a distinct mark of European Style which comes mainly from Spanish tradition. We have a lot of Filipino foods handed down to us by the Spaniards. My recipe today is one classic Filipino food. Most Filipinos are fond of Afritada and there are ways of cooking it. I guess most of us has this family tradition when it comes to food and cooking. When we relocated here in Singapore, I started to embrace and discover the innate characteristic of our cuisine. My desire to know has greatly improved and I discover that every classic recipe has a story to tell.

Afritada or Stew in Western term is basically a pork meat cooked with spices and ended up with thick or thin sauce. Filipinos are rice eating people so broth or sauce is greatly appreciated in the dining table. Later on, a new twist of Afritada came... now we have Chicken Afritada or Chicken Stew. Well, I have my own version and I call it Chicken and Pork Stew. This is versatile cause we learned to eat this together with rice or bread...and believe me I tried it with pasta and it worked well.

Printable Recipe
Ingredients:

1/2 kg chicken thigh or breast (500 grams) boneless without skin,cut into medium cubes
1/2 kg pork pork belly ( 500 grams) cut into medium cubes
separately marinate the meat in the ff seasoning for 6 hours or overnight
a. 1 tbsp light soy sauce
b. 1 tsp rice wine
c. 1 tbsp cornstarch
d. 1/4 tsp ground white pepper
e. 1/2 tsp sugar
set aside in the fridge.
1/4 cup olive oil + 2 tbsp oil
1/2 head garlic grated
1 large onion chopped
3 tbsp tomato paste dissolved in 3 tbsp water
1 can tomato whole chopped with juice
1/2 cup - 1 cup water
3 pcs medium potato each divided into 8 cubes
1/2 tsp ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dried chili flakes
1/2 tsp paprika
1/2 tsp oregano
1 medium red bell pepper, cut into medium cubes
1 medium green bell pepper, cut into medium cubes
Direction
Prepare the meat ahead, marinate them separately using the ingredients above ( first five ingredients) it means you have to prepare 2 sets of the marinate, for chicken and for pork
Set aside in the fridge for at least 6 hours but if you can manage, do it overnight.
Heat 1/4 cup olive oil and fry the marinated meat, chicken meat first.
Just fry them until the meat turns white or the raw look fades.
We fry them first in order to seal the natural flavor and tenderness of the meat.
Fry the cubed potatoes for 30 seconds and set aside.
Using the same pan, add 2 tbsp olive oil and saute garlic and onion.
Wait until the aroma comes out. Then add in 3 tbsp tomato paste dissolve in 3 tbsp water.
Stir until well mixed and add the fried pork meat.
Add in chopped whole tomato together with its juice.

Cover and let it boil then turn the heat to simmering mode and cook for 45 minutes.

Add in the fried chicken meat and cubed potatoes Cover and simmer for another 20 minutes.
Stir from time time. Just add 1/2 cup water to 1 cup water little by little or only if you think its necessary.
Add the rest of the seasoning : pepper, salt, sugar, chili flakes, paprika and oregano.
Simmer for another 10 minutes. Then add cubed red and green bell pepper.
Adjust the seasoning accordingly. Cook for another 5 minutes. Serve hot.

The major characters in this dish, I love the colors and the taste compliments each other.

The red sauce is quite a looker..the smell is captivating and the most important thing with this recipe is that when we cook it, we think about the left over. The taste and texture is well improved if you purposely eat this the next day. 

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