Pork Afritada

Pork Afritada

lola

"Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions."
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Ingredients

1 h servings 324 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 10
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thanks for the recipe, we enjoy it

i love pork afritada! thanks for the recipe again lola :)

I made this minus the liver, and it was still fantastic.

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 ...

A good recipe. I did leave out the liver like most of the other reviews but everything else stayed the same.

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 m...

yummmm..thanks for the recipe

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 ...

I use beef (cut in dice) without the liver. So deliciously good!

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