| One of the specialties that Filipinos have inherited from | | | | Cooking Instructions: |
| their Spanish colonizers is the Afritada. It is a delectably | | | | - In a thick pan, heat the olive oil. Add the pork cubes |
| rich stew mostly made up of potatoes and pork | | | | when the oil is hot. Go on cooking until the edges of |
| soaked in thick tomato sauce. | | | | the meat start to turn brown. Place under high heat |
| Ingredients: | | | | until fat starts to ooze out. |
| - 750 grams of pork belly or liempo (sliced into 2 x 2 | | | | - When the pork is already browned, take out the |
| cubes) | | | | excess oil from the meat. |
| - 250 grams of potatoes | | | | - Add the bay leaves, garlic, tomatoes and tomato |
| - 3 to 4 pieces of tomatoes (coarsely chopped) | | | | paste. Stir well. Add salt and pepper for seasoning. |
| - ¾ cup of frozen sweet peas (thawed) | | | | - Pour meat broth into the pan and stir well. Let simmer |
| - 2 red or green bell peppers | | | | with the pan covered for about 15 minutes. |
| - 1 whole garlic (finely minced) | | | | - Add all the vegetables to the cooking stew and mix |
| - 2 large onions | | | | well. Then add the basil, rosemary and oregano. Cover |
| - 2 carrots | | | | the pan again and allow to simmer for about 25 |
| - 2 bay leaves | | | | minutes or until the meat and vegetables are |
| - ¾ cup of tomato paste | | | | thoroughly cooked. More broth can be added but take |
| - ½ teaspoon of dried oregano | | | | note that a richer and thicker sauce makes a better |
| - ½ teaspoon of dried rosemary | | | | Afritada. |
| - ½ teaspoon of dried basil | | | | - Add the sweet peas and cook for an addition 2 to 3 |
| - 6 tablespoons of olive oil | | | | minutes. |
| - 2 cups of meat broth | | | | - Best served while hot. |