The featured Stew above is called Pork Afritada. You can mix chicken and pork with this dish. Usually this is just simmering in tomato sauce. I have a better way. It's just a matter of taste and how will you make use of the ingredients to get that distinct aroma and flavor.
Filipino pride---Afritada. There are 2 easy cooking techniques to be done. Inadobo sa Suka and the Main Afritada Recipe.
2 cups water
1 cup vinegar
6 cloves of garlic (mashed)
2 pinches of pepper 1/2 tsp salt
1/2 K Pork cubes
4 medium potatoes (cut into desired shape)
1 medium carrot (cut into desired shape)
1 medium green or red bell pepper
5 cloves of garlic (chopped)
1 medium onion (chopped)
1 small can of green peas or 2 tbsp of fresh
1 200g Del Monte Tomato Sauce (filipino Style)
2 tbsp cooking oil
1. "Inadobo sa Suka" style to tenderize meat and to get the sour flavor.
In a sauce pan, put all Adobo ingredients including the Pork. Boil until Pork is tender. If too sour, add enough water to balance.
Add potatoes if meat is semi-tender.
Note: adding water does not mean to eliminate the vinegar flavor.
You can also fry the potatoes in a separate pan.
When all nice and soft, set aside with the adobo mixture.
2. Main Afritada Recipe
In a separate pan, saute the chopped garlic until semi-golden brown
add chopped onions
add the pork and potatoes from the adobo
pour the adobo mixture. Add water if necessary
add green peas
simmer for 5- 7 mins
add tomato sauce
salt and pepper to improve taste
simmer again for another 5-7 mins
add bell pepper
ready to serve
The taste? The sour flavor gives the recipe the "twist" and makes it different from the rest. The old-fashioned recipe uses Atsuwete or Annatto seeds for coloring. I prefer using tomato sauce it adds more flavor. I would recommend red bell pepper because of its distinct flavor.