• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pork Recipes

    Pork Guisantes Recipe

    Published: Oct 7, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 5 Comments

    413 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Pork Guisantes, also called pork and peas, is a Filipino hearty stew with tender pork, red bell peppers, green peas, and a tomato-based sauce. It's quick and easy to make, requiring just a handful of ingredients and under an hour of your time.

    Pork Guisantes (Pork and Peas) on a spoon.
    Jump to:
    • What is Pork Guisantes?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other Spanish-inspired Filipino stews and braises
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Pork Guisantes?

    Pork Guisantes is a Filipino dish inspired by Spanish cuisine, primarily with pork and green peas. The term "guisantes" is derived from the Spanish word for "peas." In this dish, pork is sautéed with aromatics, simmered in soy sauce or a tomato-based sauce until tender, then green peas are added.

    Variations of the dish might include bell peppers or other vegetables. While pork is commonly used, some versions use alternative proteins like shrimp or chicken. This stew is refreshingly simple to make, unlike many other stews, and pairs perfectly with rice.

    Ingredients you'll need

    Individual ingredients for Pork Guisantes (Pork and Peas)
    Salt, pepper, oil, and water are not in the photo.

    Notes and substitutions

    • Pork: I used pork tenderloin sliced into strips for quicker cooking. It is one of the leanest and most tender cuts. You can also use pork loin, belly, or shoulder for more flavor and moisture; adjust cooking times accordingly. If you prefer, chicken is also an excellent alternative.
    • Green Peas: Use fresh or frozen peas, being careful not to overcook them to maintain their vibrant color and texture. Canned peas can be a suitable substitute if that's what you have available.
    • Tomato Paste: A rich, concentrated form of tomatoes that gets a nicely caramelized tomato flavor. If you want to use tomato sauce instead, reduce the amount of water in the recipe.

    How to make this recipe

    Step 1: Prepare the Pork

    Slice the pork tenderloin into strips, keeping in mind that they will slightly shrink during cooking. Season them with salt.

    Seasoning the strips of pork.

    Step 2: Sear the Pork

    Place a large skillet over medium-high heat and coat the bottom of the pan with enough oil, due to the lean nature of pork tenderloin. Once hot, space out the meat in the pan and sear each side. Transfer them to a plate.

    PRO TIP: For a perfect sear, do it in batches to prevent overcrowding and steaming. Let the meat brown undisturbed to lock in flavors and achieve a caramelized crust.

    Browning the strips of pork in a saute pan.

    Step 3: Sear the Bell Peppers

    Add more oil as needed and sear the bell peppers until slightly charred and tender-crisp, about a minute. Transfer them to a plate.

    Searing the strips of red bell peppers in the saute pan.

    Step 4: Sauté the Aromatics

    Reduce the heat to medium and sauté the garlic and onions until they turn translucent, adding more oil if necessary.

    Sauteing the aromatics in the saute pan.

    Step 5: Brown the Tomato Paste

    Add the tomato paste and cook it for a few minutes, stirring constantly, until it caramelizes and darkens in color.

    Browning the tomato paste in the saute pan.

    Step 6: Combine Ingredients and Simmer

    Add the meat, bay leaves, 2 cups of water, chicken base, fish sauce, sugar, and ground pepper to taste. Stir together, while scraping the browned bits on the bottom of the pot. Let it come to a boil on medium-high heat.

    Cover and reduce the heat to medium, simmering until the pork tenderloin becomes tender, about 20 minutes. Add more water as needed to maintain the desired consistency.

    Adding water to the seared meat and other ingredients in the saute pan.

    Step 7: Add Bell Peppers and Peas

    Add the bell peppers and green peas, cooking them briefly just until heated through to retain their vibrant colors. Taste the sauce and adjust as needed. Turn off the heat.

    Added peas and red bell peppers to the ingredients in the saute pan.

    Enjoy your Pork Guisantes with steaming white rice for a satisfying meal!

    Cooked Pork Guisantes (Pork and Peas) in a saute pan.

    Recipe FAQs

    What is guisantes?

    "Guisantes" is Spanish for peas. This recipe is called Pork Guisantes where pork and peas are cooked in a tomato-based sauce. While it's similar to other stews like Afritada and Menudo, it uses fewer ingredients, highlighting the delicious combination of pork and peas.

    Can I use a different type of meat?

    Absolutely! While pork is traditional, you can substitute it with chicken, beef, or even shrimp for a delicious variation. Adjust the cooking times accordingly.

    Can I freeze Pork Guisantes for later?

    Yes, Pork Guisantes can be frozen for future meals. Store it in an airtight container in the freezer, and it should keep well for up to 3 months. Reheat it thoroughly before serving.

    Try other Spanish-inspired Filipino stews and braises

    • Adobo: Pork simmered in soy sauce, vinegar, garlic, bay leaves, and black pepper. Chicken Adobo is a leaner alternative, while Adobong Puti is a soy-free version.
    • Afritada: A tomato-based stew with chicken or pork, potatoes, bell peppers, and sometimes peas or chickpeas.
    • Caldereta: A hearty stew made with beef, chicken, or goat meat simmered in tomato sauce, liver spread, vegetables, and sometimes with added cheese or olives.
    • Menudo: Pork stew with liver, potatoes, carrots, bell peppers, and raisins in a tomato sauce base.
    • Pochero: A light tomato-based stew with meat (often pork, beef, or chicken), sausages, saba bananas, potatoes, and cabbage or bok choy.
    • Mechado: A beef stew simmered in a rich tomato sauce with potatoes and bell peppers.
    • Estofado: A sweet and savory stew made with pork or chicken and fried saba bananas or plantains, then simmered in soy sauce, vinegar, and sugar until tender.

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pork guisantes pork and peas scooped by a spoon.

    Pork Guisantes Recipe

    A Filipino hearty stew featuring tender pork, red bell peppers, green peas, and a savory tomato-based sauce.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 289kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • Large skillet or sauté pan

    Ingredients

    • 2 pounds pork tenderloin cut into strips (see note)
    • 1 red bell pepper cut into strips
    • 6 cloves garlic minced
    • 1 medium onion finely chopped
    • ⅓ cup tomato paste (see note)
    • 2 bay leaves
    • 2 cups water more as needed
    • 2 teaspoons chicken base or bouillon
    • 1 tablespoon fish sauce or soy sauce adjust to taste
    • 2 teaspoons sugar adjust to taste
    • 1½ cups green peas fresh or frozen (see note)
    • Salt and pepper to taste
    • Neutral oil for searing and sautéing
    US Customary - Metric

    Instructions

    • Prepare the Pork: Slice the pork tenderloin into strips, keeping in mind that they will slightly shrink during cooking. Season them with salt.
    • Sear the Pork: Place a large skillet over medium-high heat and coat the bottom of the pan with enough oil, due to the lean nature of pork tenderloin. Once hot, space out the meat in the pan and sear each side. Transfer them to a plate.
    • Sear the Bell Peppers: Add more oil as needed and sear the bell peppers until slightly charred and tender-crisp, about a minute. Transfer them to a plate.
    • Sauté the Aromatics: Reduce the heat to medium and sauté the garlic and onions until they turn translucent, adding more oil if necessary.
    • Brown the Tomato Paste: Add the tomato paste and cook it for a few minutes, stirring constantly, until it caramelizes and darkens in color.
    • Combine Ingredients and Simmer: Add the meat, bay leaves, 2 cups of water, chicken base, fish sauce, sugar, and ground pepper to taste. Stir together, while scraping the browned bits on the bottom of the pot. Let it come to a boil on medium-high heat.
      Cover and reduce the heat to medium, simmering until the pork tenderloin becomes tender, about 20 minutes. Add more water as needed to maintain the desired consistency.
    • Add Bell Peppers and Peas: Add the bell peppers and green peas, cooking them briefly just until heated through to retain their vibrant colors. Taste the sauce and adjust as needed. Turn off the heat.

    Notes

    • Pork: I used pork tenderloin sliced into strips for quicker cooking. It is one of the leanest and most tender cuts. You can also use pork loin, belly, or shoulder for more flavor and moisture; adjust cooking times accordingly. If you prefer, chicken is also an excellent alternative.
    • Green Peas: Use fresh or frozen peas, being careful not to overcook them to maintain their vibrant color and texture. Canned peas can be a suitable substitute if that's what you have available.
    • Tomato Paste: A rich, concentrated form of tomatoes that gets a nicely caramelized tomato flavor. If you want to use tomato sauce instead, reduce the amount of water in the recipe.

    Nutrition

    Calories: 289kcalCarbohydrates: 13gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 98mgSodium: 693mgPotassium: 922mgFiber: 3gSugar: 7gVitamin A: 1126IUVitamin C: 45mgCalcium: 40mgIron: 3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Filipino & Asian Pork Recipes

    • Pork and mushroom stir fry on a plate.
      Pork and Mushroom Stir Fry Recipe
    • Pineapple glazed ham
      Pineapple-Glazed Ham (Stovetop Recipe)
    • Tokwat baboy in a bowl.
      Tokwa't Baboy Recipe
    • Sinigang na baboy in a bowl.
      Sinigang na Baboy Recipe
    413 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Julie

      January 05, 2025 at 8:22 am

      5 stars
      My husband was craving pork guisantes for days. He said this is just like he remembered from his childhood. Delicious!

      Reply
      • Nora Reyes

        January 25, 2025 at 6:01 pm

        Aww, thank you, Julie! That makes me so happy to hear! I'm glad it brought back those childhood memories for him. There's nothing like the comfort of a nostalgic, homecooked dish.😊

        Reply
    2. Jenny

      October 10, 2023 at 8:43 am

      5 stars
      Yum!

      Reply
      • Nora Reyes

        October 11, 2023 at 12:26 am

        Hello Jenny, Thank you!

        Reply
    3. Chris

      October 07, 2023 at 10:46 pm

      5 stars
      I have not heard of this dish, but it sure does look delicious. Is it like menudo?

      Reply
    5 from 3 votes

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe
    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers
    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil
    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe
    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe
    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    413 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.