Cheesy Pork and Chicken Afritada

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Photo Credits: overseaspinoycooking.com

INGREDIENTS

  • 1 kilo pork belly or pork chop, cut into serving pieces
  • 1/2 kilo chicken, cut into serving pieces
  • 1 bunch snow peas, trimmed
  • 1 bunch green beans, trimmed
  • 1/2 head garlic, chopped
  • 2 medium size onion, chopped
  • 1 big canned crushed tomatoes
  • 3 medium sized potatoes, skinned, quartered
  • 1 medium size carrot, skinned, cut into wedges
  • 1 small size carrot, skinned, decoratively sliced
  • 2 large red/green bell pepper, deseeded, cut into trips
  • 1 cup green peas
  • 1 cup tomato sauce
  • 1/4 cup patis
  • 3-5 pcs. bay leaf
  • 2 tsp. dried parsley flakes
  • 1 tsp. peppercorns
  • 1/2 cup cornstarch
  • 3 slices loaf bread, trimmed, soak with water, mashed
  • 1/2 block grated cheddar cheese
  • salt and pepper
  • cooking oil

INSTRUCTIONS

  1. In a bowl, marinate pork and chicken with a dust of salt and pepper for 30 minutes.
  2. 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.
  3. In same sauce pan sauté garlic and onion, add pork and chicken and stir fry for 2 to 3 minutes, Add in the patis, canned tomato and tomato sauce, stir cook for another 1 to 2 minutes.
  4. 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.
  5. Add potatoes and carrots, simmer for another 5 to 10 minutes.
  6. Add in the sliced carrot and green beans, cook for another 1 to 2 minutes.
  7. Now add bell pepper, cheese and 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 rice. Enjoy!

credits to: overseaspinoycooking.com/2015/12/cheesy-pork-and-chicken-afritada.html