Rating: 4.81 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pork, liver, and potatoes are cooked in a tomato base to make this Filipino stew elegant enough for special occasions.

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.

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  • Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.

  • Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

Nutrition Facts

324 calories; protein 28.6g; carbohydrates 14.1g; fat 16.9g; cholesterol 189.3mg; sodium 250.4mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 4 stars
01/04/2012
thanks for the recipe we enjoy it Read More
(18)
16 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/04/2012
thanks for the recipe we enjoy it Read More
(18)
Rating: 5 stars
10/19/2010
i love pork afritada! thanks for the recipe again lola:) Read More
(12)
Rating: 5 stars
08/20/2011
I made this minus the liver and it was still fantastic. Read More
(12)
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Rating: 5 stars
02/21/2014
I just made this recipe and it is delicious! I used leftover pork should roast for this and left out the liver. I had seen on other reviews that it was left out and that made me happy. Other than that I followed the recipe as written. It is delicious and I will make this again for sure:-) Read More
(6)
Rating: 5 stars
05/14/2014
A good recipe. I did leave out the liver like most of the other reviews but everything else stayed the same. Read More
(4)
Rating: 5 stars
10/27/2014
yummmm..thanks for the recipe Read More
(2)
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Rating: 5 stars
03/22/2015
This recipe was easy and I had all the ingredients on hand. I followed the recipe to the tee and it was delicious. Everyone in my house loved it even my picky boyfriend. I will definitely be making this often. Thanks for the recipe! Read More
(2)
Rating: 5 stars
11/01/2013
I make this dish. My way; hold the liver! And I add red bells and peas as well just like my Auntie Betty. And instead of the tomatoes I use Mama Sita's achuete. It was yummy in my tummy. Mines was perfect..like Auntie Betty's Read More
(2)
Rating: 5 stars
11/23/2017
I had left over pork roast. Cubed up meat and added to vegetables. Substitute red bell pepper as green bells are gassy. They would add a nice color. Flavor is so good. Sprinkled lemon pepper at serving time. Served over Brown rice. I am looking forward to trying this with pork chops marinade in soy sauce and lemon juice. Thanks!!! I will definitely make again as I am always looking for a way to use leftover pork roast. Read More