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Afritada is a braised dish. It is first made by sautéing garlic and onion and then adding the diced meat to fry until tender. After the meat is sufficiently browned, water and tomato paste are poured into the pan, along with diced carrots, potatoes and sliced red and green bell peppers. Sliced tomatoes, peas, chickpeas, or beans can also be added.
Menudo (stew) Menudo (from Spanish: "small [bits]"), also known as ginamay or ginagmay (Cebuano: " [chopped into] smaller pieces"), is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. [1] Unlike the Mexican dish of the same name, it does not use tripe, hominy, or red chili sauce. [2]
Igado, afritada, menudo, kaldereta, pork and beans. Pork guisantes (also spelled as gisantes) or pork and peas is a Hawaiian pork stew of Filipino origin. [1][2] Pork is stewed in a tomato sauce base with peas. [3] It is likely an adaptation of the Filipino dishes igado and afritada introduced by the Ilocanos from their arrival in the early ...
Filipino cuisine centres around the combination of sweet (tamis), sour (asim), and salty (alat), [ 2 ] although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of cooking flavor. Counterpoint is a feature in Filipino cuisine which normally comes in a pairing of something sweet with something salty.
Kaldereta. Kaldereta or caldereta[1][2] is a goat meat [3] stew from the Philippines. Variations of the dish use beef, [4] chicken, [5] or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.
Igado (or higado) is a Filipino pork dish originating from the Ilocos Region in the Philippines. [1][2] Its name means "liver" in Spanish for which it features, although it may include other pork meats and offal also. [3][4] The pork―liver, meat, and offal―are sliced into tiny pieces and simmered with bell pepper and green peas, producing a ...
Pork tenderloin has the truly uncanny ability to somehow be the best or worst cut of meat.When done right, it can be tender, juicy and shockingly simple to make. But the bad versions can get stuck ...
Humbà, also spelled hombà, is a Filipino braised pork dish from the Visayas, Philippines. It traditionally uses fatty cuts of pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar. It also commonly includes hard-boiled eggs and ...