Pork Guisantes (Filipino Pork and Peas Stew)
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
351 kcal
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Course
Main Course
Pork Guisantes (Filipino Pork and Peas Stew)
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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.
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Ingredients
- 2 pounds pork sirloin karne ng baboy, cut into 1-inch cubes
- 1 cup peas gisantes, frozen, sweet
- ½ red bell pepper paminta, cut into ½-inch strips
- 1 onion sibuyas, finely chopped, medium
- 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 neutral cooking oil generic cooking oil
- salt asin at paminta, to taste
- black pepper asin at paminta, to taste
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.
Notes
- 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 Information
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Calories
351kcal
(18%)
Carbohydrates
12g
(4%)
Protein
55g
(110%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.04g
(2%)
Cholesterol
141mg
(47%)
Sodium
796mg
(33%)
Potassium
1140mg
(24%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
733IU
(15%)
Vitamin C
40.5mg
(45%)
Calcium
30mg
(3%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 55g | 110% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 141mg | 47% |
| Sodium | 796mg | 33% |
| Potassium | 1140mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 40.5mg | 45% |
| Calcium | 30mg | 3% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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