Pork Afritada

Ingredients:

• 1 1/2 lbs. pork, chopped
• 1 big carrot, cut into wedges
• 1 big potato, cut into wedges
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 5 garlic cloves, chopped
• 1 large onion, chopped
• 3 pieces dried bay leaves (laurel)
• 1 cup beef or pork broth
• Salt and pepper to taste
• 2 cups tomato sauce
• 1/2 cup water
• 2 tbsp cooking oil

Cooking Instructions:

1. Heat the cooking oil in a pan and sauté the garlic and onions.
2. Add the pork and sauté until the outer parts are cooked. (Approximately 5 minutes)
3. Add the water, tomato sauce, beef broth & bay leaves. Stir and simmer for 30 to 40 minutes or until the pork is tender. Add more water if needed.
4. Add the carrots and potatoes. Stir and simmer for another 5 to 8 minutes.
5. Add the bell peppers. Add salt and pepper to taste. Stir and cook for another 3 minutes.

Image: yummy.ph

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Chicken Afritada

Chicken Afritada

• 1 kilo chicken cut in serving portions
• 2 tbsp oil
• 4 cloves minced garlic
• 1 medium white onion
• 1/2 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 3 pcs bay leaves
• 1 large potato big dice
• 1 large carrots big dice
• 1 tbsp cornstarch dissolve in 1 cup water
• 1 pc bell pepper dice
• 1 pc chicken sausage (optional) 

Cooking Instructions:

1. Ina large saucepan, heat oil and saute garlic and onions then add in chicken and saute and brown for 10 minutes allowing all the chicken flavor to come out. season with salt and pepper.
2. Add in potato, carrots, tomato sauce and soy sauce then simmer for 5 minutes.
3. Add in chicken sausage, bay leaves and bell pepper and boil for 5 minutes.
4. Then pour in cornstarch mix and simmer for 2 minutes and remove from heat

Afritadang Bangus

Afritadang Bangus

1 medium size bangus (about 1/2 k.), sliced into 1” thick
1 potato, sliced into 1/2” thick
3 bulb garlic, minced
1 small size onion, chopped finely
1 small size bell pepper, sliced
1 c. tomato sauce
2-3 tbsp. cornstarch
2-3 tbsp. patis
2 pc. bay leaf
salt and pepper
cooking oil

Cooking Instructions:

1. Fry sliced potato and bangus until colour turn to golden brown. Remove from frying pan, set aside. 
2. In a sauce pan sauté garlic and onion until fragrant
3. Add patis 1 c. of water, bay leaf and tomato sauce, stir cook for 3-5 minutes. 
4. Add in fried potatoes and bangus and cook for 2-3 minutes. 
5. Add bell pepper, season with salt and pepper, thicken sauce with cornstarch dissolve in 1/4 c. of water, cook for another 2-3 minutes. 
6. Serve hot.

source :overseas pinoy cooking

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

Pork Afritada

Pork Afritada

• 3/4 kg pork, chopped
• 1 big potato, cut into wedges
• 1 big carrot, cut into wedges
• 3 pieces dried bay leaves
• 2 cups tomato sauce
• 1 tsp ground black pepper
• 1 ½ cups beef or pork broth
• 1 cup bell pepper, diced
• 1 tsp garlic, minced
• 1 cup onion, chopped
• 2 tbsp cooking oil
• salt to taste

Cooking Instructions:

1. Heat the cooking oil in a pan and sauté the garlic and onions
2. Add the pork and sauté until the outer parts are cooked (approximately 5 minutes)
3. Add the bay leaves and tomato sauce then simmer for 5 minutes
4. Add the ground black pepper then pour-in the broth and simmer for 30 to 40 minutes (or until the meat is tender)
5. Put-in the potato and carrots then simmer for 5 to 7 minutes
6. Add the bell pepper and simmer for 3 another minutes
7. Season with salt
8. Serve hot. Share and enjoy!

Pork Afritada With Pineapple

Pork Afritada With Pineapple

1 kilo pork, cubed
3 tbsp. cooking oil
4 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
1 1/2 cup tomato sauce
1 cup pineapple chunks
1 cup pineapple juice
5 medium potatoes, peeled and quartered
1 medium red bell pepper, seeds removed and sliced
1 medium green bell pepper, seeds removed and sliced
1 medium carrots, peeled and sliced
4-6 laurel leaves
1/2 cup water
2 tbsp. patis
salt
ground pepper

Cooking Instructions:

1. Wash pork cubes with running water and drain. Place in a bowl. Add half cup of pineapple juice. Marinade for about 20-30 minutes. Then, drain.
2. Heat oil in a pan overmedium heat. Saute garlic, about a minute. Then add the sliced onions. Saute, until soft and transluscent.
3. Add pork cubes, saute until light brown, about 5-6 minutes. Then add patis, allowing the meat absorb the patis. Add laurel leaves and ground pepper.
4. Now add one cup tomato sauce and half cup of water. Add Bring to a simmer. Lower the heat and let it simmer for 20-30 minutes or until pork is tender. Make sure to stir once in a while so as not to prevent the bottom from burning.
5. Then, add potatoes, carrots, red and green bell pepper. Add the remaining tomato juice and pineapple juice. Cook until potatoes and carrots are tender, about 5 minutes.
6. Season with salt. You may adjust flavor by adding few tablespoons of water. Bring to boil until sauce thickens.
7. A minute before removing from heat, add the pineapple chunks.
8. Serve your PORK AFRITADA WITH PINEAPPLES while hot with steaming white rice!

Chicken Afritada

Chicken Afritada

• 1 kilo chicken, cut into serving pieces
• 2-3 pieces potatoes, peeled and quartered
• 1 large carrot, sliced
• 1 red onion, diced
• 1 head garlic, minced
• 1 cup green peas (canned or frozen)
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil

Cooking Instructions: 

1. Heat oil, in a cooking pot or wok.
2. Sauté garlic and onions.
3. Add chicken and slightly brown.
4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot, continue cooking for about 10 minutes or until the potatoes and carrots are cooked but not mushy.
6. Add the green peas, green and red bell peppers, simmer for an additional minute or two.
7. Season with salt and pepper to taste.
8. Serve this dish hot with steamed rice.

source :  kusina ni master