Pork Afritada Recipe Del Monte: Filipino Tomato Stew with Potatoes and Carrots

This Filipino stew balances savory pork with sweet tomatoes, creating a dish that’s both comforting and vibrant. I learned this from my grandmother’s notes, where she relied on intuition more than measurements.

The combination of potatoes and carrots soaks up the rich sauce, while bell peppers add a fresh crunch. It’s a one-pot meal that fills your kitchen with an irresistible aroma as it simmers.

Del Monte tomato sauce provides consistent quality, ensuring the sauce achieves that perfect balance of tangy and sweet. The result is tender pork pieces in a thick, flavorful gravy.

Serve this with steamed rice to complete the experience. Here’s how to make it right every time.

Ingredients for Pork Afritada Recipe Del Monte

Pork, potatoes, carrots, and bell peppers soak up that rich tomato sauce. Nothing fancy here.

The pork is key—pork shoulder stays tender after long simmering. Costco or Sam’s Club have great deals on large cuts (just cube it yourself). For the tomato sauce, Del Monte is non-negotiable for that balanced sweet-tangy flavor my grandma swore by. Potatoes should be starchy (Russets work great), and carrots? Any kind, but thicker ones hold up better to cooking.

No pork shoulder? Pork loin works too but trim off excess fat first. Out of Del Monte? Hunt’s tomato sauce is a decent backup. Bell peppers can be any color—red adds sweetness, green gives a sharper bite. Fish sauce is traditional, but skip it if you’re avoiding seafood (the dish will still taste great). Need more depth? A pinch of MSG does wonders.

This tastes even better the next day—flavors meld overnight. Keeps 4-5 days in the fridge, freezes for 3 months. I always make extra sauce to drizzle over rice (because who doesn’t want more of that gravy?). Just thaw and reheat gently.

Step-by-Step Instructions for Pork Afritada

Here’s how I make this comforting stew with perfectly tender pork and vegetables every time.

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 undisturbed for 3-4 minutes until the bottoms develop a deep golden brown crust. This creates a flavor foundation for your stew.

Stir and continue cooking for another 3-4 minutes until all sides are browned. The pork should release easily from the pot when it’s ready to flip. Don’t rush this step—proper browning adds depth to the final dish.

Step 2: Sauté Aromatics and Build the Base

Add the yellow onion, 4 cloves garlic cloves, red bell pepper, and green bell pepper to the pot. Cook for 3-4 minutes until the onions turn translucent and the peppers soften slightly.

Stir in the 2 tbsp tomato paste, 2 tbsp soy sauce, and 1 tbsp fish sauce. Cook for 1-2 minutes until the tomato paste darkens slightly. This step intensifies the umami flavors that define afritada.

Add the 1 tsp granulated sugar and 0.5 tsp ground black pepper, then pour in the 2 cups Del Monte Tomato Sauce. Stir well to combine all the flavors.

Step 3: Simmer with Vegetables

Add the 2 whole potatoes, 2 whole carrots, and 1 whole bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 40-45 minutes.

The stew is ready when the pork is fork-tender and the potatoes slide off a knife easily. Stir occasionally during cooking to prevent sticking at the bottom of the pot.

If the sauce thickens too much before the pork is tender, add a splash of water and continue simmering.

Step 4: Adjust and Serve

Remove the bay leaf and discard it. Taste the stew and adjust the seasoning if needed—I often find it perfect as is with the balanced flavors from the soy sauce, fish sauce, and tomato sauce.

Let the afritada rest for 5-10 minutes off the heat before serving. This allows the flavors to meld together beautifully. The sauce should be thick enough to coat the back of a spoon, with tender pork and vegetables suspended throughout.

Serve hot over steamed rice, with the rich tomato sauce soaking into every bite. The colors from the bell peppers and carrots make this dish as visually appealing as it is delicious.

Flavor Customization for This pork afritada recipe del monte

Add Extra Heat

For those who love a spicy kick, add 1-2 siling labuyo (Filipino bird’s eye chili) or ½ tsp red pepper flakes when sautéing the aromatics. I learned this from my grandmother, who always kept a stash of these tiny but mighty chilies in her kitchen. 🔥

Sweeter Variation

If you prefer a sweeter stew, stir in 1 additional tbsp of brown sugar along with the tomato sauce. This balances the acidity beautifully. Del Monte tomato sauce already has a touch of sweetness, so taste before adding more.

Vegetable Swaps

Swap out the bell peppers for green beans or zucchini for a different texture. Green beans add a nice crunch, while zucchini soaks up the sauce like a sponge. Both are great for using up summer garden produce.

For a heartier version, add 1 cup of diced eggplant along with the potatoes and carrots. The eggplant will melt into the sauce, adding richness.

Protein Alternatives

No pork shoulder on hand? Try chicken thighs instead—they stay juicy and tender. Brown them the same way, but reduce simmering time to 25-30 minutes. Beef chunks work too but need 1-1.5 hours of simmering to get fork-tender.

Extra Umami Boost

For deeper flavor, add 1 tbsp of oyster sauce or 1 tsp of shrimp paste (bagoong) along with the soy sauce. My grandmother used shrimp paste, and it gave her afritada a complex, savory depth that’s hard to beat. 💡

Frequently Asked Questions