Pork Afritada

Tomatoey, savory, and comforting — this Pork Afritada is the kind of ulam that feels like a warm hug after a long day.

There are days when you don’t want anything fancy. Yung gusto mo lang is kanin + ulam na alam mong kakainin ng lahat, walang reklamo. And for me, Pork Afritada is one of those dishes.

It’s familiar, dependable, and very Filipino. The kind of ulam na kaya mong lutuin kahit pagod ka na, pero siguradong uubusin pa rin ng pamilya mo. Plus, it smells so good while cooking that everyone starts asking, “Anong ulam?” even before it’s done.

Why Pork Afritada Never Gets Old

Pork Afritada is one of those classic tomato-based dishes that:

• Uses simple, pantry-friendly ingredients
• Is budget-friendly and filling
• Gets better the next day (hello leftovers!)
• Pairs perfectly with a LOT of rice

It’s also very flexible — you can adjust the veggies, the cut of pork, or even make it slightly sweet or more savory depending on your family’s taste.

The Pork Cut I Love Using

For afritada, I usually go for pork kasim or pork belly.
Why? Because a little fat makes the sauce richer and more flavorful. Hindi siya dry, and the meat stays tender even after simmering.

Mommy Peach Notes 🍑

• Afritada tastes even better kinabukasan, so this is perfect for meal prep.
• If kids are eating, you can make it slightly sweeter by adding a bit more sugar.
• Want extra richness? Add a spoon of liver spread near the end—old-school but sooo good.

This is one of those ulam na walang arte pero solid, and honestly, it’s dishes like this that make everyday meals special.

---

What to Serve with Pork Afritada

Fried egg on the side (trust me 😉)

Steamed white rice (of course!)

Ensaladang talong or pipino

Print