Pork Afritada

I come from a province influenced greatly by the Spanish Galleon trade. Hence, the native language in my city, Cavite, is pidgen Spanish or Chabacano in local dialect. The influence has not only extended in the language but also to the cooking as well. Here is a family recipe, handed down by generations of cooks and mothers, called Afritada (basically tomato stew). It is usually cooked with pork but is is versatile enough to be made with chicken (less stewing time) or beef (more stewing time).

Like great stews, Afritada gets better over time. But in my family, we usually fix a lot so that we can eat it as soon as it is cooked and then have enough leftovers for tomorrow. :)

Pork Afritada

2 lbs. pork chunks (with some fat and skin on some pieces)*
2 carrots, peeled and cut into chunks 2X2 inch
2 potatoes, medium sized and cut into chunks
1 large bell pepper, cored & seeded, cut into strips
1 onion, cut into chunks
1 large tomato, cut into chunks
2 cloves of garlic, minced
1 small can of tomato paste
1/3 cup of soy sauce
5 tbsp vegetable oil
water
salt and pepper

1. In a large wok add the oil and heat until hot. Add the pork cubes and stir-fry until all the pieces change color (not bloody anymore). Take out the pork and set aside in a large bowl.
2. Add bell pepper slices and stir fy them for 5 minutes. Take them out and set aside.
3. Add the minced garlic and fry until golden brown. Add onion chunks and stirfry for 2 minutes. Add tomatoes and stirfry for 5-7 minutes until the tomatoes are nice and soft.
4. Add tomato paste to the wok and stirfry for 5 minutes. This is to make sure that the paste is thoroughly cooked before the meat is added back again.
5. Add the meat back into the wok (plus the accumulated juices) and the carrots. Stir everything until all are coated with the red sauce. Add water until it covers the meat and ingredients completely. Add soysauce too. Bring to a boil.
6. When the sauce starts to boil, lower the heat so that it simmers. Cover the wok and let it simmer for 1 hour. You would need to stir the contents every 7-10 minutes so that nothing sticks to the bottom.
7. Add the potato chunks and the bell pepper strips. By this time the sauce has reduced to almost half level. Simmer for 15-20 minutes until the potatoes are done. Salt and pepper to taste.

Serve hot with rice. This is actually better served the next day since the flavors have actually intensified.

*I recommend the addition of some fat and skin since this adds to the flavor of the sauce. You can always take out the fat and skin after cooking (which I do).