Apritada is a tomato-based stew that can be made with either pork or chicken.  Like many Filipino dishes, it finds its roots in Spanish cuisine.

This recipe is adapted from Let’s Cook with Nora by Nora Daza – the quintessential Filipino cookbook that we should all have.  I haven’t seen the actual recipe so I don’t know how different it is from the version Mom gave me.

  • 1 lb. pork loin, cut into strips or chicken breast or pieces
  • 6 garlic cloves, minced
  • 1 large onion, sliced
  • 3 tomatoes, sliced
  • 2 medium sized potatoes, cut into 1 inch cubes
  • 2 bay leaves
  • 1 can tomato sauce
  • 3 tablespoons Datu puti
  • sliced red bell pepper
  • 2 tablespoons oil
  • 1 cup water
  • fine breadcrumbs
  • Salt & pepper to taste
  1. Sautee garlic, onions, and tomatoes until wilted.
  2. Add the pork and brown.
  3. Add vinegar and let it boil for a few minutes, until it is reduced.
  4. Add the tomato sauce, bay leaves, salt and pepper.
  5. Add the water and simmer until pork is tender, about 20 minutes. Add more water if it starts drying out too much.
  6. While apritada is simmering, fry potatoes in oil & drain.
  7. After 20 minutes, add sliced bell peppers & approximately 3 tablespoons of fine bread crumbs to thicken the sauce.  Adjust accordingly.

To serve, dish apritada over steamed rice and top with fried potato cubes.


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