Serving
(click to enlarge)

 Pork & Potato Stew
Philippine - (Afritada)
Serves:
Effort:
Sched:
DoAhead:  		 2 main  
***
1-1/2 hr
Most
A substantial stew with only a touch of chili heat. It's easy to make and requires little attention while cooking. Serve with plenty of Jasmine rice.




1
1
1/4
----
2
6
1
5
5
----
1
1/2
1
1
1/2
----
1
2
2 		#
t
t
---
cl
oz
#
oz
oz
---

c
c
T
t
---
T
T
T 		Pork (1)
Salt
Pepper Black
----------
Garlic
Onion
Potatoes (2)
Bell Pepper red
Bell Pepper grn
-- Sauce
Pepper, red (3)
Tomato Sauce
Water
Fish Sauce
Salt
----------
Cornstarch
Water
Oil
    Prep
  1. Cut PORK into 1 inch cubes. Mix with Salt and Pepper and set aside for at least 20 minutes, turning once or twice.
  2. Cut Potatoes into 1 inch cubes.
  3. Cut Peppers into narrow strips.
  4. Crush GARLIC and chop small, quarter ONION lengthwise and slice thin crosswise.
  5. Dice RED PEPPER small and mix all Sauce Items.
  6. Mix Cornstarch with 2 T Water.
    7. RUN
  7. In a coverable sauté pan heat Oil and fry Pork cubes stirring until lightly browned on all sides.
  8. Stir in Onion mix and fry stirring for a minute or two, then stir in Sauce mix. Bring to a boil stirring, then simmer for about 45 minutes until pork is tender.
  9. Stir in Potatoes and simmer for about 10 minutes or until tender.
  10. Check liquid, add water as needed, then stir in Cornstarch mix and cook stirring until thickened.
  11. Serve with plenty of Jasmine rice.
NOTES:
  1. Pork:   Weight is for bonless and all excess fat removed. Butt, shoulder or leg are all fine.
  2. Potatoes:   White Rose are good for this sort of dish. For details see our Potatoes page.
  3. Chili:   Around here we all use Fresnos, but Holland Red or similar will do fine. For details see my Chili Page. Feel fre to use more chili if you like.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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