Apritada

Preparation info

  • Serves

    4 to 6

    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    The root word of apritada (or afritada in Spanish) is fritada, which means fried. This dish, redolent with the flavor of tomatoes, garlic, and olive oil, can be made with pork, beef, or chicken. The essence of the dish is browned meat or poultry simmered in tomatoes, finished with fried or oven-roasted potatoes and onions. You can use pork belly, spare ribs, or pork chops here, or for a beef version, short ribs, but I find pork neck bones impart the best flavor to the dish and are the most fun to eat. Guajillo chiles, sold in stores with a Mexican clientele, give the sauce a mild smoky flavor. Like most Filipino stew dishes, this is excellent eaten the next day.