This is a great dish if you’re thinking about making stew with pork. Join me in learning how to make pork guisantes! Pork Guisantes is a tomato-based pork stew.
A Filipino all-time favorite dish that we serve for any occasion, or for family gatherings. Guisantes (Spanish) or peas are the main ingredients of this dish alongside the pork protein. We normally use pork belly but because I don’t have any, I made use of the boneless pork shoulder butt roast. You may also use pork loin if you want somewhat healthy. It may be a little bit dry and less flavorful than pork belly or pork shoulder butt roast, but that’s up to you whichever part you want to use.
Do not forget to use capsicums or bell peppers because it adds so much flavor to the dish. I suggest using different colors of bell peppers, but again that is up to you. By the way, did I mention that this is one of my husband’s favorite Filipino dishes?! Anyway, without further ado, let’s go ahead and learn how to make Pork Guisantes-Pork and Peas!
Ingredients
Sauteed Bell Peppers
- 1 tbsp cooking oil (I used extra virgin olive oil, any type of cooking oil works fine)
- ½ of large green bell pepper or capsicum, cut into strips
- ½ of large red bell pepper or capsicum, cut into strips
- ½ of large yellow bell pepper or capsicum, cut into strips
- Pinches of salt and ground black pepper (adjust to taste)
- 4 lbs Pork, cut into bite-sized pieces (I used boneless pork shoulder butt roast)
- 1 tbsp cooking oil (I used extra virgin olive oil, any type of cooking oil works fine)
- 1 large yellow onion, chopped
- 2 tbsp minced garlic (I used the pre-minced in a jar)
- 6 pcs bay leaves
- Pinches of salt and black ground pepper (adjust to taste)
- 1 cup chicken stock (I used the organic brand from Costco, regular works fine)
- 2 ½ cups tomato sauce (I prefer Hunt’s tomato sauce in a carton)
- 2 cups frozen green peas, thawed (canned green peas works fine too)
- 1-2 tbsp fish sauce (adjust to taste)
- 1-2 tbsp sugar (adjust to taste)
Items you’ll need
- Measuring bowls and cups
- Cutting board
- Knives
- Frying pan
- Large pot
- Wooden ladle or spatula
Instructions
Cut the ingredients:
Make sure to cut the pork into bite-sized pieces. Also, cut the capsicums or bell peppers into strips. Chopped the onions and use minced garlic or 6-8 cloves garlic minced.
Sauteed Bell Peppers or Capsicums:
In a large preheated frying pan or saucepan, put 1 tbsp of cooking oil. Allow for the oil to heat up over medium-high heat then add and saute’ the bell peppers. Season with salt and pepper (adjust to taste). Saute’ until bell peppers are soft and half cooked. Remove from heat and set aside for later use.
Cook the Pork Guisantes:
In a large preheated pot, put the remaining cooking oil. Allow to warm up over medium-high heat. Add and saute’ the onion until translucent. Then add and saute’ the minced garlic until fragrant. Next, put the pork and mix until well combined. Cover and simmer for 20 to 30 minutes or until the liquid evaporates. Stir occasionally until the ingredients are well blended. Continue to simmer for 15 to 20 minutes or until the meat turns light brown. Then add the bay leaves and season with salt and pepper. Mix well and simmer for another 5 to 10 minutes. Then add the chicken stock and the tomato sauce. Mix well to combine. Bring to a boil for 15 to 30 minutes or until the liquid has reduced. Stir occasionally and continue to simmer until the sauce becomes thick. When the sauce has thickened, add the thawed green peas and the fish sauce. You may add more ground black pepper as needed. Then add some sugar to balance out the acidity of the tomato sauce. Make sure to do a taste test. Stir again and simmer for another 2 to 5 minutes or until the green peas are cooked. Add the sauteed bell peppers and serve warm with rice. Enjoy!
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This is one of my favorite Filipino dishes. Always love it when the wife makes this.
It looks yummy, why you didn’t display your talents for us when you lived here ?