How could you though, when this dish reminds of home? It is comforting to ladle the sauce onto a plate of hot rice. It is enough to chew on the accompanying potatoes.

Pork afritada is always served with a pool of red grease on top. Its flavors are savory and meaty thanks to the addition of fish sauce typical in Filipino cooking.(Recipe below)

Brown the meat in a good pot, letting all the juices come out. This will be the flavor base of your stew.

1 pound pork belly, cut into 1 inch pieces
1/4 cup uncured, uncooked bacon pieces
4 cloves garlic
1 yellow onion, coarsely chopped
1 medium green or red bell pepper, seeded and coarsely chopped
3 tablespoons tomato paste
2 bay leaves
1 cup water
1 teaspoon fish sauce
2 medium potatoes
3 medium hotdogs, sliced into 1/4 inch rounds
1/2 cup frozen peas

Season pork belly with salt and pepper. Brown meat and bacon in a pot and stir in garlic until brown, and onions until soft and clear. Toss in pepper, bay leaves, tomato paste and water. Mix well and simmer on low heat until meat is tender, about an hour and a half. Add potatoes and hotdog and season with fish sauce. Sauce should thicken and coagulate. When potatoes are soft, add peas and simmer for ten more minutes. Serve hot on rice and with a side of vegetables.