Pork Afritada

Prep: 20 minutes | Cook: 1 hour 15 mins | Yield: 6-8 servings


  • Extra-virgin olive oil
  • 5 cloves garlic, chopped
  • 1 large red onion, chopped
  • 2 large ripe tomatoes, chopped
  • 2 large potatoes, rinsed and cubes
  • 1 cup baby carrots, optional
  • ½ pound, or 10 fresh green beans
  • 1 green bell pepper, chopped
  • 1 head small bok choy (pechay)
  • ½ cup frozen green peas, thawed
  • ¼ cup, or about 10 olives, optional
  • Medium size ginger, thinly sliced
  • 6-8 bone-in pork chops, halved
  • 2 tablespoons tomato paste
  •  1 (14 oz) can tomato sauce
  • 3 dried bay leaves
  • 1 teaspoon worcestershire sauce
  • 3 tablespoons granulated sugar
  • 4 cups homemade beef broth
  • 1 beef bouillon (cube)
  • Salt and ground black pepper to taste


Heat the oil in a large deep pan over medium heat. Add in the potatoes and cook for 3-5 minutes. Add the garlic, onion and tomatoes, and sauté for 1 minute. Add the carrots, green beans and bell pepper, and sauté for 3-5 minutes. Add the bok choy, green peas and olives, and season with salt and pepper. Turn up the heat to high, and cook for another 1-2 minutes. Remove the vegetables from pan and set aside.

In the same pan, add more oil and heat over medium/high heat. Add the ginger and pork, and fry for 5 minutes, or until golden brown. Mix all the remaining ingredients into the pan, covered and simmer for 45-60 minutes, or until the meat becomes perfectly tender. When almost done, add the sautéed vegetables in, stir and cook for 3-5 minutes. Season with (more) salt and pepper to taste. Remove from heat and transfer to a serving bowl. Serve over hot steamed plain rice. Enjoy! 😉


Thanks for dropping by, please enjoy!

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