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Meat Recipes
Afritada
Adobo pork
Agos os
Asado en carajay
Asado pampango
Bagtok
Baguis
Batsoy
Bauwian
Beef tongue estofado
Belutac
Boiled liver
Bopis
Braised tongue
Bukillas
Burali
Buro pork
Cope with pimiento
Cured wild pork
Dinaldalem
Dinardaraan
Dinuguan
Embotido
Estofado
Fried pork lumpia
Goat stew
Hamburger de luxe
Kaldereta
Kare kare
Kilawin
Menudo
Mitsado
Paksiw
Papaitan
Putsero
Sinangkutsa
Sinanglay pork
Sinilihan
Sitsaron
Taguba
Afritada
Adobo pork
Agos os
Asado en carajay
Asado pampango
Bagtok
Baguis
Batsoy
Bauwian
Beef tongue estofado
Belutac
Boiled liver
Bopis
Braised tongue
Bukillas
Burali
Buro pork
Cope with pimiento
Cured wild pork
Dinaldalem
Dinardaraan
Dinuguan
Embotido
Estofado
Fried pork lumpia
Goat stew
Hamburger de luxe
Kaldereta
Kare kare
Kilawin
Menudo
Mitsado
Paksiw
Papaitan
Putsero
Sinangkutsa
Sinanglay pork
Sinilihan
Sitsaron
Taguba
Afritada
Ingredients
1/2 kilo pork belly or liempo
1 tablespoon flour
3 red bell peppers (sliced)
2 tablespoons cooking oil
2 potatoes (quartered)
1 carrot (quartered)
1 can tomato sauce
1 clove garlic (chopped)
1 onion (chopped)
Salt and pepper
6 -7 cups water
3 pcs bay leaves
Preparations
Saute the pork, garlic and onion in a cooking pot and season with salt. When meat becomes light brown, pour water and bring to boil until the pork becomes tender. Add the potatoes, and carrots. Simmer until the veggies are half cook. Pour the tomato sauce then add the bell pepper and bay leaf. Continue to simmer until a saucy consistency is achieved. Add and stir well the flour to thicken sauce before to removing from the fire. Serve hot!
Comments:
Tatak Filipino
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