I learned this cherished Pork Guisantes recipe during my time volunteering at an orphanage in Orion, Bataan, where Ate Cynthia, our head cook, would prepare this heartwarming dish every Wednesday for over 30 children.
The aroma of garlic and tomatoes would fill the modest kitchen as we helped her prepare lunch, and I’ll never forget how the kids’ faces would light up when they smelled this cooking.
What makes this pork guisantes recipe truly special is how it transforms simple, affordable ingredients into a comforting meal that tastes like it came straight from a Filipino grandmother’s kitchen. The secret, Ate Cynthia taught me, lies in the patience of letting the pork slowly tenderize in the tomato sauce, allowing the sweet green peas to soak up all those savory flavors.
Even now, years later, whenever I make this Pork Guisantes in my own kitchen, it takes me back to those meaningful afternoons in that humble orphanage kitchen, where I learned that the best Filipino dishes aren’t just about the ingredients, they’re about bringing people together.
This recipe, perfected through years of feeding hungry children, is foolproof and forgiving, making it perfect for both busy weeknight dinners and special family gatherings.
Why You’ll Love This Recipe
- One-pan wonder: Everything cooks in a single pan for easy cleanup
- Budget-friendly: Uses simple, accessible ingredients
- Make-ahead friendly: Tastes even better the next day
- Versatile: Can be modified with different vegetables
- Family-friendly: Mild, comforting flavors that everyone will enjoy
- Quick weeknight meal: Ready in under an hour
Pork Guisantes (Filipino Pork and Peas Stew)
Equipment
- Large deep skillet or kawali (Filipino wok) for even heat distribution
- Sharp knife (kutsilyo) for uniform cutting of meat and vegetables
- Cutting board (Sangkalan) preferably separate ones for meat and vegetables
- Measuring cups and spoons for accurate ingredient portions
- Heavy-bottomed pot with lid if not using a skillet
- Wooden spoon or spatula for stirring without scratching the pan
- Meat thermometer (optional) to ensure proper cooking temperature
Ingredients
- 2 pounds pork sirloin karne ng baboy, cut into 1-inch cubes
- 1 cup frozen sweet peas gisantes
- ½ red bell pepper paminta, cut into ½-inch strips
- 1 medium onion sibuyas, finely chopped
- 3 cloves garlic bawang, minced
- 1 cup tomato sauce sarsa ng kamatis
- 1½ cups water tubig
- 1 tablespoon fish sauce patis
- 1 bay leaf dahon ng laurel
- 1 tablespoon cooking oil
- Salt and pepper to taste asin at paminta
Instructions
- Heat cooking oil in a large skillet or kawali over medium heat (175°C/350°F). Sauté bell peppers (paminta) for 30-40 seconds until slightly softened. Remove and set aside. In the same pan, sauté finely chopped onions (sibuyas) and minced garlic (bawang) until translucent and fragrant (mabango), about 2-3 minutes.
- Increase heat to medium-high (190°C/375°F). Add pork cubes (karne ng baboy) and brown for 4-5 minutes until they reach a minimum internal temperature of 145°F (63°C). Add fish sauce (patis) and cook for an additional minute to allow the flavors to meld.
- Lower heat to medium (175°C/350°F). Pour in tomato sauce (sarsa ng kamatis), water (tubig), and add bay leaf (dahon ng laurel). Bring the mixture to a boil, then reduce heat to low (150°C/300°F). Cover and simmer for 20-30 minutes until the pork becomes tender (malambot).
- Once the pork is tender, add frozen sweet peas (gisantes) and cook for 2-3 minutes. Return the bell peppers to the pan and cook for an additional 1-2 minutes. Season with salt and pepper (asin at paminta) to taste.
- For reheating (init uli), warm over medium heat (160°C/320°F) until internal temperature reaches 165°F (74°C). The dish can be stored in the refrigerator for up to 3 days in an airtight container (lalagyan na airtight).
Tips from Lola’s Kitchen
- Tenderize the pork by marinating it in pineapple juice for 30 minutes before cooking
- Add a splash of calamansi juice at the end for authentic Filipino tanginess
- Toast garlic until golden brown for deeper flavor
- Use dayap (Filipino lime) leaves instead of bay leaf for a citrusy aroma
- Add patatas (potatoes) for a more filling dish
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with Filipino pickled vegetables (atchara)
- Offer patis (fish sauce) and calamansi on the side
- Best enjoyed with a bowl of clear soup (sabaw)
- Can be served as ulam (main dish) for lunch or dinner
Troubleshooting
- Tough meat: Simmer longer or cut pieces smaller next time
- Watery sauce: Simmer uncovered to reduce
- Too salty: Add quartered potatoes to absorb excess salt
- Lack of flavor: Add more patis or try adding Knorr seasoning
- Too acidic: Add a pinch of sugar to balance
Ingredient Alternatives
- Pork: Use chicken thighs or beef chuck
- Green peas: Substitute with young corn or quail eggs
- Bell peppers: Use carrots or snap peas
- Tomato sauce: Use fresh tomatoes + tomato paste
- Fish sauce: Replace with soy sauce + salt
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Keeps well for up to 2 months
- Reheating:
- Stovetop: Medium heat with added liquid if needed
- Microwave: 2-3 minutes, stirring halfway
- Heat to 165°F (74°C) internal temperature
Variations
- Spicy Version: Add siling labuyo (bird’s eye chilies)
- Creamy Version: Add coconut milk
- Vegetable-loaded: Include carrots, corn, and potatoes
- Chinese-style: Add oyster sauce and sesame oil
- Festive Version: Add Vienna sausages and mushrooms
FAQs
- Can I make this in advance?
- Yes, flavors develop better overnight
- Is this freezer-friendly?
- Yes, freeze for up to 2 months in airtight containers
- Can I use canned peas?
- Yes, but add them last to prevent mushiness
- Why isn’t my pork tender?
- May need longer cooking time or smaller pieces
- Can I make this in a slow cooker?
- Yes, cook on low for 6-8 hours
- How do I make the sauce thicker?
- Simmer uncovered or add cornstarch slurry
Pork Guisantes (Filipino Pork and Peas Stew)Nutrition
The Story Behind Filipino Pork Guisantes
Pork Guisantes (also known as Gisantes or Ginisang Gisantes) emerged from the Spanish colonial influence on Filipino cuisine, where European cooking techniques merged with local Filipino ingredients and tastes. The name itself reflects this heritage – “guisantes” is the Spanish word for peas, while the cooking method of “guisado” or sautéing is a technique that became deeply embedded in Filipino cooking culture.
During the post-war era of the 1950s and 1960s, this dish gained popularity in Filipino households as green peas became more readily available through imported canned goods. Home cooks discovered that these sweet, tender peas paired perfectly with the country’s beloved pork dishes, creating an economical yet satisfying meal that could feed an entire family. The addition of tomato sauce, a technique influenced by both Spanish and American cooking, gave the dish its signature rich, savory base that Filipinos came to love.
In many Filipino homes, Pork Guisantes holds a special place as a “weekday warrior” dish – a reliable recipe that busy mothers could prepare quickly while still delivering the comforting flavors of traditional Filipino cooking. The dish also became a popular choice in carinderias (local eateries) across the Philippines, where it continues to be a regular feature on many menus alongside other Filipino classics like adobo and menudo.
Today, this humble stew represents the practical ingenuity of Filipino cooking, where simple ingredients combine to create something greater than the sum of their parts. Whether served in modest homes or featured in modern Filipino restaurants, Pork Guisantes remains a testament to the Filipino talent for adapting foreign influences into dishes that are uniquely their own. The dish’s enduring popularity also speaks to its versatility – it’s equally at home on the family dinner table, in packed lunches (baon), or at community gatherings (handaan), making it a true Filipino culinary classic.
