Last week I had a craving for Filipino pork afritada, a delicious tomato-based stew consisting of pork, potatoes, bell peppers and other ingredients. But I somehow wanted to try to prepare it in a mixture of sweet and spicy flavors, cooked -- slowly -- to the perfect consistency. I also wanted to indulge in a little guilt by adding the fatty part of the pork just the way I had pork growing up in the Philippines. So I browsed the Internet for different variations of cooking pork and found a recipe that was described as "Cuban-style." I loved the thought of cooking the pork in a mixture tomatoes, green chiles, and citrus juices -- giving it the sweet and spicy taste I was craving for. I am not such a big fan of potatoes, but sweet potatoes are a different story altogether. Here's my version of a slow-cooked pork and sweet potato stew.
Receta Slow-cooked Pork and Sweet Potato Stew
