Afritada is one of many popular everyday entrée dishes in the Philippines. This personal recipe of mine gives the sauce natural flavors and hues of dark red from the usage of turmeric spice, No-Salt Seasoning, and purple carrot.
Moreover, if you do not wish to use pork, you can substitute it with beef.
• 1-2 lbs. pork loin, cut into 1 inch cubes
• 2 T olive oil (or cooking oil)
• 3 cloves garlic, crushed (keep skin, if desired)
• 1 t oregano
• 1 t turmeric (to add color/health benefits)
• 1 t organic No-Salt Seasoning (from Costco)
• 1 large organic *purple carrot, sliced (to add color)
*If you do not have purple carrot, you can add a teaspoon of annatto powder to add color to the sauce.
• 6 fingerling potatoes, cubed
• 1 can organic stewed tomatoes
• 1 T fish sauce (or more, adjust to taste)
• 1 T soy sauce, preferably a Filipino brand
• 3 dried laurel (bay) leaves
• 1 large bell pepper, sliced lengthwise
• Serrano chili pepper, slices (optional, if you prefer it a little spicy)
• Freshly ground black pepper to taste
1. Preheat large pan; add-in olive oil.
2. Sauté the garlic until golden brown
3. Add-in the pork with the sautéed garlic, stir fry quickly to combine and enhance the flavors.
4. Add-in the spices, fish sauce, and soy sauce.
5. Add-in the stewed tomatoes, fingering potatoes and carrots slices. Continue to stir fry until combined.
6. Top lastly with bay leaves, bell peppers, and Serrano chili pepper slices.
7. Continue to cook under low heat until the flavors have properly merge and pork is cooked/tender.
8. Season with oregano. Season with freshly ground black pepper to taste.
9. Serve hot with Jasmine rice (or similar white rice)