This classic Filipino stew brings the comforting flavors of my grandmother’s kitchen to your table. The rich tomato sauce, tender pork, and vibrant vegetables create a dish that’s been loved for generations.
I’ve decoded my grandmother’s intuitive cooking style into precise measurements anyone can follow. The key is slow cooking the pork until it’s fall-apart tender while the tomatoes develop their deep, savory sweetness.
What results is a hearty, classic stew that tastes even better the next day. The potatoes soak up the sauce, and the bell peppers add just the right amount of sweetness to balance the tangy tomatoes.
Serve with steamed rice to soak up every last bit of the flavorful sauce. This is home cooking at its most satisfying.
Ingredients for Pork Afritada Recipe Del Monte
Pantry staples and fresh veggies bring this hearty stew to life. Simple, satisfying ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 1 ½ lb | Cut into 1-inch cubes, trimmed of fat |
| Potatoes 🥔 | 2 whole | Peeled and quartered, russet preferred |
| Carrots 🥕 | 2 whole | Peeled and sliced into rounds |
| Red Bell Pepper 🌶️ | 1 whole | Cored and sliced into strips |
| Green Bell Pepper 🌿 | 1 whole | Cored and sliced into strips |
| Onion 🧅 | 1 whole | Medium, peeled and sliced |
| Garlic Cloves 🧄 | 4 cloves | Peeled and minced |
| Del Monte Tomato Sauce 🍅 | 2 cups | Classic variety for authentic flavor |
| Water 💧 | 1 cup | For adjusting sauce consistency |
| Soy Sauce 🥄 | 2 tbsp | Light or all-purpose variety |
| Bay Leaf 🍃 | 1 piece | Dried, for aromatic depth |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 tbsp | For sautéing pork and aromatics |
The pork shoulder is non-negotiable here. Look for well-marbled pieces at your local butcher or Costco—it stays juicy through the long simmer. Del Monte tomato sauce is the classic choice (any Asian market carries it), but any good-quality brand works. The potatoes should be waxy—Yukon Golds hold their shape better than russets if you can find them.
No pork shoulder? Pork belly or country-style ribs work too, just trim excess fat. Out of bell peppers? Green beans or snap peas add a nice crunch. If you’re skipping the soy sauce, add a pinch of fish sauce (if not vegetarian) for that umami kick. The bay leaf is subtle but worth it—don’t skip unless you’re in a real pinch.
This stew tastes even better the next day. Keeps in the fridge for 4-5 days and freezes beautifully for 3 months. Portion leftovers with rice for easy lunches—it reheats like a dream (just add a splash of water).
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in—pork shoulder, potatoes, carrots, bell peppers—and let the Del Monte sauce do the work. Honestly, cleanup is just one pot and a wooden spoon.
- Sauce So Good: That sweet, tangy Del Monte tomato sauce clinging to the tender pork and veggies? I’ll be real: it’s the reason I make this weekly.
- Feeds the Crew: Between us, this stretches to feed six with rice, and the leftovers taste even better the next day.
- Budget Hero: Pork shoulder and pantry staples keep costs low. My daughter picks out the bell peppers, but still asks for seconds.
Step-by-Step Instructions for Pork Afritada
This classic Filipino stew comes together beautifully with these straightforward steps.
Step 1: Brown the Pork Shoulder
Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and cook for 5-7 minutes until they develop a light golden brown color on all sides. This step builds deep flavor, so don’t rush it.
Stir occasionally to ensure even browning, but avoid overcrowding the pot—work in batches if needed. The pork doesn’t need to cook through at this stage; we’re just creating a rich, caramelized foundation for the stew.
Step 2: Sauté the Aromatics
Once the pork is browned, push it to one side of the pot. Add the onion, 4 cloves garlic cloves, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until the onion turns translucent and the peppers soften slightly.
The aroma at this point should be incredible—sweet, savory, and slightly pungent. This is where the dish starts to develop its signature Filipino flavor profile. Stir everything together with the pork once the aromatics are ready.
Step 3: Build the Sauce and Simmer
Pour in the 2 cups Del Monte Tomato Sauce, 1 cup water, 2 tbsp soy sauce, 1 piece bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine, then add the 2 whole potatoes and 2 whole carrots.
Bring the mixture to a boil, then reduce the heat to low-medium, cover, and let it simmer for 30-40 minutes. You’ll know it’s ready when the pork is fork-tender and the potatoes and carrots are soft enough to pierce easily with a fork.
Step 4: Adjust and Finish
Once the pork and vegetables are tender, remove the bay leaf and discard it. Taste the stew and adjust the seasoning if needed—add a pinch more salt or black pepper to suit your preference.
If the sauce seems too thick, stir in a splash of water to reach your desired consistency. Let the stew sit for 5 minutes off the heat before serving to allow the flavors to meld together. Serve hot over steamed rice for the ultimate comfort meal.
Pro Tips For Making Pork Afritada Recipe Del Monte
- Brown the Pork First: Sear the pork shoulder in batches over medium-high heat until golden brown—this builds a flavor base that simmering alone can’t achieve. I learned this the hard way when my first few attempts tasted flat.
- Cut Veggies Evenly: Dice the potatoes and carrots into uniform, 1-inch pieces so they cook at the same rate as the pork. Sounds tedious, but it prevents mushy carrots and undercooked spuds.
- Skip the Overcrowding: Don’t dump all the pork in the pan at once—it steams instead of browns. Two batches take 5 extra minutes but make a real difference in texture.
- Add Peppers Last: Toss in the bell peppers only in the last 5 minutes of cooking to keep them crisp and bright. My grandmother swore by this, and she was right: they stay sweet, not soggy.
Health Benefits of This Dish
Rich in Protein
This stew packs a serious protein punch with 1.5 lb pork shoulder providing about 80 grams of protein per serving. Protein is essential for muscle repair and growth, and it keeps you feeling full and satisfied long after your meal. I always feel energized after enjoying this dish. 💪
Vitamin-Packed Vegetables
The carrots and bell peppers bring a powerhouse of vitamins to your bowl. Carrots are loaded with vitamin A for eye health, while bell peppers provide a hefty dose of vitamin C to support your immune system. It’s like a multivitamin in stew form!
Lycopene from Tomatoes
The Del Monte Tomato Sauce is rich in lycopene, a powerful antioxidant that supports heart health and may reduce the risk of certain cancers. Cooking tomatoes actually increases the bioavailability of lycopene, making this stew a smart choice. 🍅
Low-Calorie Comfort
Despite its hearty nature, this stew is relatively low in calories—about 350-400 calories per serving without rice. The balance of protein, fiber-rich vegetables, and healthy fats makes it a nutritious option that doesn’t skimp on flavor or satisfaction.
Fiber for Digestion
The potatoes and vegetables in this dish contribute a good amount of dietary fiber, which aids digestion and helps maintain healthy blood sugar levels. A single serving provides about 6-8 grams of fiber, keeping things moving smoothly.
Balanced Nutrition
With its combination of lean protein, complex carbs, and vitamins, this creation offers a well-rounded nutritional profile. It’s the kind of meal my grandmother would approve of—nourishing, wholesome, and absolutely delicious.
Nutrition Facts
Frequently Asked Questions
Can I use chicken instead of pork?
Yes, boneless chicken thighs work well. Cook for 20-25 minutes instead of 30-40 minutes to prevent drying out.
Why do we brown the pork first?
Browning creates a rich, caramelized foundation that deepens the stew’s flavor. It also helps the pork retain moisture during the long simmer.
What if my sauce is too thin?
Simmer uncovered for 5-10 minutes to thicken. Alternatively, mix 1 tbsp cornstarch with 2 tbsp water and stir in.
Can I make this in a slow cooker?
Brown the pork first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
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