This Filipino stew is classy enough for formal events thanks to the addition of pork, liver, and potatoes to a tomato base.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 ¼ pounds boneless pork, cut into bite-sized pieces
- 2 tablespoons soy sauce
- ½ lemon, juiced
- 2 pounds pork liver
- 3 tablespoons olive oil
- 2 potatoes, quartered
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 large tomatoes, diced
- 1 green bell pepper, cut into chunks
- salt and ground black pepper to taste
Instructions
- Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
- Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
- Heat 3 tablespoons olive oil in a large skillet 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 paper towels. Add 2 more tablespoons olive oil to the skillet 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 skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 250 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
easy and delicious, my favorite kind of food. I used wayyy to many tomatoes, but still turned out alright!
Awesome recipe! If you want it more saucy double the tomatoes or add canned tomatoes
I added red chili powder as well to make more spicy ..
I had left over pork roast. Cubed up meat and added to vegetables. Substitute red bell pepper as green bells are gassy. They would add a nice color. Flavor is so good. Sprinkled lemon pepper at serving time. Served over Brown rice. I am looking forward to trying this with pork chops marinade in soy sauce and lemon juice. Thanks!!! I will definitely make again as I am always looking for a way to use leftover pork roast.
Delicious – my family’s favorite dish now. I omit the pork liver and use two or three 14.5 cans of diced tomatoes instead of fresh, makes it more moist, which we prefer.
I use beef (cut in dice) without the liver. So deliciously good!
This recipe was easy, and I had all the ingredients on hand. I followed the recipe to the tee, and it was delicious. Everyone in my house loved it even my picky boyfriend. I will definitely be making this often. Thanks for the recipe!
Awesome. Left out the liver. Added extra garlic and onions and red bell peppers. Used a 14.5 ounce can of diced tomatoes. May try next time with fajitas.
yummmm..thanks for the recipe
A good recipe. I did leave out the liver like most of the other reviews but everything else stayed the same.
I just made this recipe and it is delicious! I used leftover pork should roast for this and left out the liver. I had seen on other reviews that it was left out and that made me happy. Other than that, I followed the recipe as written. It is delicious and I will make this again for sure 🙂
I make this dish. My way; hold the liver! And I add red bells and peas as well, just like my Auntie Betty. And instead of the tomatoes I use Mama Sita’s achuete. It was yummy in my tummy. Mines was perfect..like Auntie Betty’s
thanks for the recipe, we enjoy it
I made this minus the liver, and it was still fantastic.
i love pork afritada! thanks for the recipe again lola 🙂