Pork and Chicken Afritada

Pork and Chicken Afritada


1 kilo pork belly or pork chop, cut into cut into serving pieces
1/2 kilo chicken tights, cut into serving pieces
1/2 head garlic, chopped
2 medium size onion, chopped
1 big canned crushed tomatoes
3 medium sized potatoes, quartered
1 medium size carrot, cut into wedges
2 large red bell pepper, cut into trips
1 cup tomato sauce
1/4 cup patis
3-5 pcs. bay leaf
2 tsp. dried parley flakes
1 tsp. peppercorns
salt and pepper
1/2 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
cooking oil

Cooking Instructions:

1. In a bowl marinate pork and chicken with light dust of salt and pepper for 15 to 20 minutes before cooking. 
2. In a sauce pan fry the pork and chicken for 1 to 2 minutes or until colour turn to light brown each side in batches. Remove from pan and set aside. 
3. In same sauce pan sauté garlic and onion, add pork and chicken and stir fry for 2 to 3 minutes, 
4. Add patis canned tomato and tomato sauce, stir cook for another 1 to 2 minutes. 
5. Pour in 6 to 8 cups of water add in the peppercorns, parsley flakes bay leaf and the mashed loaf bread, simmer for 15 to 20 minutes or until liquid is reduced to half. 
6. Add potatoes and carrots simmer for another 5 to 10 minutes or until pork and vegetables are cooked and tender. 
7. Add bell pepper, 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. 
8. Serve hot with a lot of rice. 

source: overseas pinoy cooking