Filipino pork afritada

    1 hour

    A stew originating from the Phillipines, consisting of pork, pig's liver and potatoes cooked in a rich tomato sauce. A delicious mix of flavours and textures. Serve as a substantial meal.

    10 people made this

    Serves: 10 

    • 1kg boneless pork, cut into bite-sized pieces
    • 2 tablespoons soy sauce
    • 1/2 lemon, juiced
    • 900g pig's liver
    • 3 tablespoons olive oil
    • 2 potatoes, quartered
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 large tomatoes, diced
    • 1 green pepper, cut into chunks
    • salt and ground black pepper to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place the pork in a large saucepan; pour enough water into the pan to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to the boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
    2. Refill the pan with fresh water; add the pork liver and bring to the boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
    3. Heat 3 tablespoons olive oil in a large frying pan over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with kitchen towels. Add 2 more tablespoons olive oil to the frying pan and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the frying pan; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the frying pan with the green pepper. Season with salt and pepper. Cook and stir another 5 minutes.

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    Reviews in English (15)


    thanks for the recipe, we enjoy it  -  04 Jan 2012  (Review from Allrecipes US | Canada)


    i love pork afritada! thanks for the recipe again lola  -  18 Oct 2010  (Review from Allrecipes US | Canada)


    I made this minus the liver, and it was still fantastic.  -  20 Aug 2011  (Review from Allrecipes US | Canada)