Pork Guisantes (Filipino Pork and Peas Stew)
Pork Guisantes is a homestyle Filipino stew that combines tender pork cubes with sweet green peas and crisp bell peppers in a rich tomato-based sauce. This one-pan dish, known for its savory-sweet profile and hearty character, represents the practical yet flavorful nature of everyday Filipino cooking, where simple ingredients are transformed through careful braising into a satisfying meal that's traditionally served over steaming white rice.
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 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, 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, 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.
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
Nutrition
Calories: 351kcalCarbohydrates: 12gProtein: 55gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 141mgSodium: 796mgPotassium: 1140mgFiber: 3gSugar: 3gVitamin A: 733IUVitamin C: 40.5mgCalcium: 30mgIron: 3.1mg
Tried this recipe?Let us know how it was!