Serving
(click to enlarge)

Pork & Potato Stew
Philippine
  -   Afritada
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
1-3/4 hr  
Most

A delicious introduction to Philippine cuisine, this substantial stew has only a touch of chili heat. It's easy to make and requires little attention while cooking. It can be made well ahead right up to stirring in the bell pepper strips.



1
1
1/4
----
2
6
1
5
5
----
1
1/2
2
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
Chili, red (3)
Tomato Sauce
Water
Fish Sauce
Salt
----------
Cornstarch
Water
Oil
Prep   -   (35 min - 20 min work)
  1. Cut PORK into 1 inch cubes, or whatever shape you like. Mix with Salt and Pepper and set aside for at least 20 minutes (three times as long in the fridge), turning once or twice.
  2. Cut POTATOES into 1 inch cubes. Hold in cold water until needed.
  3. Cut BELL PEPPERS into narrow strips.
  4. Crush GARLIC and chop small, quarter ONION lengthwise and slice thin crosswise. Mix.
  5. Dice CHILI small and mix all Sauce Items.
  6. Mix Cornstarch with 2 T Water.
RUN   -   (1-1/4 hr)
  1. In a coverable sauté pan or wok, heat Oil and fry Pork cubes, stirring until lightly browned on all sides.
  2. Stir in Onion mix and fry stirring until softened, then stir in Sauce mix. Bring to a boil stirring, then simmer for about 45 minutes until pork is tender.
  3. Stir in Potatoes and simmer for about 15 minutes or until tender.
  4. Stir in Bell Peppers for just a few minutes, until starting to soften.
  5. Check liquid, adding water if needed, then stir in Cornstarch mix and cook stirring until thickened, about 2 minutes.
  6. Serve with plenty of steamed Jasmine rice.
NOTES:
  1. Pork:   Weight is for boneless and all excess fat removed. Butt, shoulder or leg are all fine.
  2. Potatoes:   White Rose are good for this sort of dish. Avoid "Yukon Gold" type potatoes which turn to mush with longer cooking. 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 our Chili Page. Feel free 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, ar=as required tt=to taste
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