So, I was thinking about what to cook for dinner, and one dish popped into my mind right away—Pork Afritada! You know how some recipes just make everyone excited to gather around the table? That’s what Pork Afritada does for my family.
Imagine this: tender pork chunks, carrots, potatoes, and bell peppers, all soaked in a thick, tasty tomato sauce that’s a bit sweet, a bit tangy, and super savory. And the best part? Pouring that rich sauce over some warm rice—it’s pure comfort in a bowl!
I love cooking meals that taste so good but don’t take all day to prepare. This is one of those easy, throw-it-together dishes that still tastes like you’ve been in the kitchen for hours. Ready to make some magic? Let’s get started!
What is the difference between pork mechado and pork afritada?
Both Pork Mechado and Pork Afritada are popular Filipino dishes with Spanish influences, and they might look similar because they both use a tomato-based sauce. But they actually have some key differences in ingredients and flavors:
- Main Ingredients:
- Pork Mechado traditionally uses pork or beef with a piece of pork fat inserted into the meat. This gives it a distinct, rich flavor as the fat melts into the sauce while cooking. It often has a deeper, beefy flavor.
- Pork Afritada is usually made with pork or chicken and doesn’t typically include the added pork fat, making it a bit lighter. It’s also a bit sweeter than Mechado due to the natural sweetness of the bell peppers and carrots.
- Sauce and Seasoning:
- Mechado has a thicker, richer sauce, often seasoned with soy sauce, giving it a slightly darker color and saltier flavor. The soy sauce and sometimes a splash of calamansi or vinegar create a more intense taste.
- Afritada has a simpler, lighter tomato sauce, often with a slightly sweet and tangy taste due to the natural flavors of the vegetables. It’s more straightforward and lets the fresh veggies stand out.
- Vegetable Additions:
- Afritada typically includes bell peppers, carrots, and potatoes, which add a variety of textures and colors to the dish.
- Mechado can include potatoes as well, but you might also find olives or pickles in some recipes, adding an interesting twist to its flavor profile.
So, while both dishes bring that hearty, comforting vibe, Pork Mechado tends to be richer and more savory, while Pork Afritada is lighter and slightly sweeter with more fresh veggie flavors.
Pork Afritada Ingredients
Pork Belly: Tender and flavorful, pork belly is the star of this dish, becoming juicy and delicious as it absorbs the rich tomato sauce.
Carrot and Potato: These vegetables add texture, color, and a touch of sweetness to the dish, soaking up all the savory flavors from the sauce.
Red and Green Bell Peppers: Sliced bell peppers bring a subtle sweetness and a pop of color, adding depth to every bite.
Garlic and Onion: The classic base, garlic and onion bring out a delicious aroma and a savory foundation for the dish.
Tomato and Tomato Paste: Fresh tomatoes and rich tomato paste create the flavorful, tangy sauce that makes this dish comforting and hearty.
Bay Leaves and Black Pepper: These seasonings add a hint of warmth and spice, balancing out the rich tomato sauce.
Salt: Enhances all the flavors, bringing the dish to life with the right level of seasoning.
How To Cook Pork Afritada?
Fry the Carrot and Potato
Start by heating some oil in a pan. Fry the carrot and potato pieces until they turn golden brown. Once they’re done, set them aside for later.
Sear the Pork Belly
In the same pan, sear the pork belly on all sides until it’s lightly browned. This helps lock in the flavor! Once done, remove the pork and set it aside.
Sauté Garlic, Onion, and Tomato
Now, add a bit more oil to the same pan. Sauté the garlic until it smells amazing, then add the onion and cook until it softens. Toss in the sliced tomatoes and cook until they start to break down and release their juices.
Add Tomato Paste
Next, stir in the tomato paste and let it cook for 2-3 minutes. This step brings out that deep, rich tomato flavor that makes the sauce so tasty.
Add Pork and Simmer
Place the seared pork belly back in the pan. Pour in 3 cups of water and bring everything to a boil. Add the bay leaves and black pepper for that extra layer of flavor. Lower the heat and let it simmer for around 40 minutes or until the pork is nice and tender.
Add Vegetables and Finish Cooking
After simmering, add the fried potatoes, carrots, and the sliced red and green bell peppers. Let everything cook for another 5-7 minutes until the vegetables are soft and the flavors have blended.
Adjust Seasoning and Serve
Finally, taste the dish and add salt as needed. Turn off the heat, and your Pork Afritada is ready to serve! Enjoy with some warm rice, and savor every bite!
Tips in Cooking Pork Afritada
1. Sear the Pork for Extra Flavor
Searing the pork belly first helps lock in its juices and brings out a richer, more savory flavor. It’s a quick step that makes a big difference in the final taste of your Afritada.
2. Pre-fry the Potatoes and Carrots
Pre-frying the potatoes and carrots keeps them from becoming too soft when they cook in the sauce. This step ensures they’ll be tender but still hold their shape, soaking up all that delicious tomato flavor.
3. Use Fresh Tomatoes with Tomato Paste
Fresh tomatoes add a natural sweetness and freshness to the sauce, while tomato paste gives it that rich, deep flavor. Together, they create a thicker, tastier sauce.
4. Simmer for Tender Pork
Once the pork and sauce are together, simmering them over low heat lets the pork become melt-in-your-mouth tender. This step also allows all the flavors to blend beautifully.
5. Add Bell Peppers Towards the End
Adding the bell peppers last keeps their color and a slight crunch. They add a subtle sweetness and fresh taste without losing their texture.
6. Adjust Seasoning Before Serving
Before serving, taste the sauce and adjust the salt and pepper as needed. This ensures that all the flavors come together just right for a perfectly seasoned Pork Afritada.
Frequently Asked Questions
Yes, you can! While pork belly is juicy and flavorful, pork shoulder is a good alternative for a leaner option.
Absolutely! Just add some sliced chili peppers or a dash of chili flakes to give it a bit of heat.
Let the dish cool completely, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month.
Reheat it on the stove over low heat, adding a splash of water if needed to keep the sauce from drying out. You can also use a microwave, stirring occasionally for even heating.
Pork Afritada
Ingredients
- 1 kg Pork Belly (cut into cubes)
- 1 piece Carrot (peeled and cut into chunks)
- 2 pieces Potato (peeled and quartered)
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- 8 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 4 pieces Tomato (sliced)
- 100 grams Tomato Paste
- 3 cups Water
- 3 pieces Bay Leaves
- 1 tsp Black Pepper Powder
- 2 tbsp Cooking Oil
- Salt to taste
Instructions
- In a pan, heat oil and fry the carrot and potato pieces until golden brown. Set aside.
- In the same pan, sear the pork belly on all sides until lightly browned. Remove and set aside.
- Using the same pan, add 2 tbsp of cooking oil. Sauté the garlic until fragrant, then add the onion and cook until softened. Toss in the sliced tomatoes and cook until they soften and release juices.
- Stir in the tomato paste and cook for about 2-3 minutes, allowing the flavors to blend.
- Add the seared pork belly back into the pan, followed by 3 cups of water. Bring it to a boil, then add the bay leaves and black pepper.
- Lower the heat and let it simmer for 40 minutes or until the pork is tender.
- After simmering, add the fried potatoes and carrots, along with the sliced red and green bell peppers. Let it cook for another 5-7 minutes.
- Adjust the salt to taste before turning off the heat.
