Pork afritada is a Filipino tomato-based stew made with tender pork, potatoes, bell pepper, and peas. Simmering the ingredients in tomato sauce creates a savory, gently sweet dish that is especially good served over rice; family versions vary in their vegetables and seasonings.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, chopped (about 1 cup / 150 g)
4 garlic cloves, minced (about 1 tbsp / 15 g)
1 tbsp (16 g) tomato paste
1 can tomato sauce, 15 oz (425 g)
2 cups (475 ml) low-sodium chicken broth or water
1 tbsp (15 ml) fish sauce
2 medium Yukon Gold or waxy potatoes, peeled and cut into 1-inch (2.5 cm) pieces (about 12 oz / 340 g)
1 medium red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces (about 6 oz / 170 g)
1 medium green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces (about 6 oz / 170 g)
1 cup (145 g) frozen peas
1 tsp (5 g) granulated sugar, optional, to balance tart tomato sauce
½ cup (120 ml) water, as needed to adjust the sauce

Instructions

Pat the pork dry and season it with the salt and black pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Working in batches so the pieces are not crowded, brown the pork on two or three sides, about 6–8 minutes per batch. Transfer the browned pork to a plate; browning builds flavor, but the pork does not need to cook through yet.
Lower the heat to medium. Add the onion to the same pot and cook, stirring and scraping up browned bits, until softened, about 4 minutes. Stir in the garlic and tomato paste and cook for 30 seconds, just until fragrant.
Pour in the tomato sauce and broth, then stir in the fish sauce. Return the pork and any juices to the pot. Bring the liquid to a gentle simmer, cover, and cook over low heat for 40 minutes. Keep the simmer steady rather than boiling hard; check occasionally and add a splash of water if the sauce is getting too thick.
Stir in the potatoes, cover again, and simmer for 15 minutes. Add the bell peppers and continue cooking uncovered for about 8–10 minutes, until the potatoes are tender and the pork is cooked through. Check the thickest pork pieces with a food thermometer: USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest. For this stew, continue simmering until the pork is fork-tender; tenderness may take longer than the minimum temperature.
Stir in the frozen peas and cook for 2–3 minutes, until hot. Taste the sauce and adjust with more salt, pepper, or the optional sugar. If you prefer a thinner stew, stir in up to ½ cup (120 ml) water. Let the pot stand for 3 minutes before serving.

Tips

Choose a braising cut. Pork shoulder stays moist through a long simmer and becomes tender. Pork loin is leaner and can dry out, so if using it, cut the simmering time and check it early with a thermometer.
Brown in batches. Crowding traps steam and prevents good browning. If the pot has a lot of dark, nearly burnt bits after searing, remove them before adding the onion; browned bits are flavorful, but burned ones can taste bitter.
Adjust the sauce thoughtfully. Fish sauce adds savory depth without making the stew taste strongly fishy. If you do not have it, use soy sauce, starting with 2 teaspoons (10 ml), then taste before adding more. Soy sauce changes the flavor and may make the stew saltier.
Keep the vegetables intact. Cut the potatoes into similar-sized pieces and add the peppers near the end. Adding them too early can make the potatoes collapse and the peppers overly soft.

Serving Suggestions

Serve pork afritada hot in shallow bowls with steamed white rice, which soaks up the tomato sauce. It also pairs well with garlic rice or plain brown rice. For a simple meal, add a crisp cucumber and tomato salad or lightly dressed greens on the side. Offer calamansi or lemon wedges for anyone who likes a bright, citrusy finish.

Variations

For a richer, slightly creamier sauce, stir in ¼ cup (60 ml) evaporated milk during the final few minutes; this is an optional variation, not necessary for the tomato-forward stew. Add sliced carrots with the potatoes, or replace the peas with green beans. Some Filipino home-style versions include hot dogs or sliced sausage; add fully cooked sausage near the end so it warms without becoming tough. For a little heat, add a sliced chili with the bell peppers.

If tomato sauce is unavailable, use an equal amount of passata or strained canned tomatoes, then simmer until the sauce has a similar thickness. Crushed tomatoes work too, though they make a more textured sauce. Taste before adding extra salt, since canned products and broth vary in seasoning.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container, and use within 3–4 days. For longer storage, freeze in a sealed freezer-safe container for up to 3 months; thaw overnight in the refrigerator for more even reheating. Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a little water if needed, until the leftovers reach 165°F (74°C). You can also reheat individual portions in the microwave, stirring partway through and checking the temperature in more than one spot.

Frequently Asked Questions

Can I make pork afritada ahead?
Yes. Cook it a day ahead, cool promptly, and refrigerate within 2 hours. The flavors meld as it rests, and the stew reheats well. Reheat leftovers to 165°F (74°C) before serving.

Why is my pork still tough?
It may need more time at a gentle simmer. Pork shoulder softens as its connective tissue breaks down, which can take longer depending on the size of the pieces and the cut. Keep the pot covered and check again every 10–15 minutes; add water if the sauce becomes too thick.

Can I use pork loin instead of shoulder?
Yes, but it is leaner and less forgiving during a long braise. Cut it into larger pieces, simmer just until it reaches 145°F (63°C), then allow the required 3-minute rest. It will not become as fall-apart tender as shoulder.

Can I make this in a slow cooker?
Brown the pork and soften the onion and garlic in a skillet first for better flavor. Transfer them with the tomato sauce, broth, fish sauce, and tomato paste to the slow cooker and cook on low until tender, about 6–7 hours. Add the potatoes for the final 2–3 hours and the peppers and peas during the last 30 minutes, checking that the pork reaches at least 145°F (63°C) and rests for 3 minutes.

Is pork afritada spicy?
Not usually. Bell peppers add sweetness rather than heat. Add chili to taste if you want a spicy version, or leave it out for a mild family-style stew.

What if the sauce tastes too acidic?
Simmer it a little longer, then taste again. A small amount of sugar can soften the sharpness; add the optional teaspoon gradually. Avoid adding a lot at once, since the goal is to balance the tomato flavor, not make the stew sweet.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Afritada Recipe Pork: Filipino Pork Stew