Apritadang Baboy

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  • 5 tablespoons of vegetable or corn oil
  • 4 potatoes, peeled and cut into quarters
  • 2 tablespoons of minced garlic
  • 2 tablespoons of finely chopped onions
  • 2 pounds of pork loin, cut into 1½ inch cubes
  • 1 tablespoon of salt or to taste
  • 1 cup of tomato sauce
  • 2 bay leaves
  • 1/2 tablespoon of freshly ground pepper
  • 1/2 tablespoon of oregano
  • 1/2 cup of pimento-stuffed Spanish Olives
  • 1/2 cup of water
  • 6 tablespoons of white vinegar
  • 1/4 cup of bread crumbs
  • 1 red pepper, cored and sliced into 1/2 inch strips
  • 1 sweet green pepper, cored and sliced into 1/2 inch strips
  • 1 cup of fresh or frozen sweet peas


In a large skillet, heat 2 tablespoons of oil and fry the potatoes. Set aside. In a large saucepan, heat 3 tablespoons of oil and saute garlic and onions until golden brown. Add pork and salt to taste. Cook, stirring often, until pork is tender. Stir in tomato sauce, bay leaves, ground pepper, oregano, olives, water and vinegar. Simmer and keep stirring for 5 minutes. Add bread crumbs, red and green pepper strips and peas. Cook for another 10 minutes.


Makes approximately 4 servings.