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.
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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
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.
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.
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.
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.
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.
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.
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.
Enjoy your Pork Guisantes with steaming white rice for a satisfying meal!
Recipe FAQs
"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.
Absolutely! While pork is traditional, you can substitute it with chicken, beef, or even shrimp for a delicious variation. Adjust the cooking times accordingly.
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
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📖 Recipe
Pork Guisantes Recipe
Equipment
- Sauté pan or a wide, heavy-bottomed pot
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
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.
Jenny
Yum!
Nora Reyes
Hello Jenny, Thank you!
Chris
I have not heard of this dish, but it sure does look delicious. Is it like menudo?