Pork and Chicken Afritada

Pork and Chicken Afritada. Afritada is one of the Pinoy dish that is as popular with adobo and kaldereta to non-Filipino. In fact it would be safe to say that it is more acceptable to a non-Filipino because it is milder in taste compared to the tangy adobo and spicy kaldereta. Often times it is usually one of the food choice of some airline on-board meals that fly to Manila. Being a frequent traveler I had chicken afritada on other airlines besides Philippine Airlines on my trips back to Manila.

Afritadang Baboy at Manok with Kamatis at Skyflakes

I do already have some afritada recipes on the archives click the links on the afritada dish below to see the post and recipes;

Cheesy Pork and Chicken Afritada 
Prawn Afritada, Afritadang Sugpo 
Pork and Liver Afritada 
Pork Afritada 
Afritadang Bangus 
Chicken Afritada 

Today I would like to share an afritada dish of pork and chicken combination. For this afritada version I used pork belly and chicken thighs, and canned crushed tomatoes. The result was more delicious, not only because of the complimentary flavors of pork and chicken but also because of the texture of the canned crushed tomatoes. Here is the recipe of my Pork and Chicken Afritada.

Ingredients:

1 kilo pork belly or pork chop, cut into cut into serving pieces
1/2 kilo chicken tights, cut into serving pieces
1/2 head garlic, chopped
2 medium size onion, chopped
1 big canned crushed tomatoes
3 medium sized potatoes, quartered
1 medium size carrot, cut into wedges
2 large red bell pepper, cut into trips
1 cup tomato sauce
1/4 cup patis
3-5 pcs. bay leaf
2 tsp. dried parley flakes
1 tsp. peppercorns
salt and pepper
1/2 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
cooking oil

Cooking procedure:

In a bowl marinate pork and chicken with light dust of salt and pepper for 15 to 20 minutes before cooking. In a sauce pan fry the pork and chicken for 1 to 2 minutes or until colour turn to light brown each side in batches. Remove from pan and set aside. In same sauce pan sauté garlic and onion, add pork and chicken and stir fry for 2 to 3 minutes, Add patis canned tomato and tomato sauce, stir cook for another 1 to 2 minutes. Pour in 6 to 8 cups of water add in the peppercorns, parsley flakes bay leaf and the mashed loaf bread, simmer for 15 to 20 minutes or until liquid is reduced to half. Add potatoes and carrots simmer for another 5 to 10 minutes or until pork and vegetables are cooked and tender. Add bell pepper, season with salt and pepper to taste, thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another 2 to 3 minutes. Serve hot with a lot of rice.