Friday, March 30, 2012

Pork Guisantes (Filipino Pork and Peas)

In Hawaii we are exposed to many different cultures and the one common thread - is in the sharing of food.   Pork Guisantes is yet another one of those comfort foods that's simple to make and satisfying to eat.

In Spanish, guisantes [gee-sahn’-tay] translates into peas.  

What a beautiful way to say something so plain.

Filipino Pork and Peas is a one pot meal with tender bites of pork in a garlicy tomato sauce. Sometimes I add diced carrots and potatoes to this dish to make it more like a stew because that's how my family likes it.

Patis (fish sauce) is one of those flavors that you like or you don't. My husband has a clear dislike for fish sauce, so I leave it out when I cook this dish and serve it on the side as a condiment for those who want to add it.

·         You can substitute 3 oz. tomato paste + ½ cup water for the 8 oz. tomato sauce & water.  It all just depends on what you have in your pantry.
·         You can also substitute the pimentos with a small sliced red bell pepper.  If you use red peppers; add them at the same time as the onions.

PORK GUISANTES (Filipino Pork with Peas)
2          pounds            pork butt, sliced
2          cloves              garlic, minced
1          med                 onion, chopped
1          8oz. can          tomato sauce
1          8oz. can          water
1          bay                  leaf
1         Tbs.                 patis (fish sauce)
1          tsp.                  kosher salt
¼         tsp.                  black pepper
1 ½      cups                frozen peas
4          oz. jar              pimentos, sliced

1.    Heat about 2 Tbsp. oil in a large skillet over med-high heat.  Add onions then garlic and sauté for 1 – 2 min.  Then add pork until browned. 
2.    Add tomato sauce, water, bay leaf, patis, salt and pepper; bring to a boil; lower heat and cover.  Cook for about 30 minutes or until meat is tender; stir occasionally.
3.    Add peas and pimentos; cover and cook for about 2 minutes, just to heat the peas.
4.    Serve with rice.


  1. all I can say is . . drool drool


  2. My Cousin Teddy use to make this at our family reunions. As a child I loved it. I looked for years for the receipie and I'm so greatful to have found IT...(thankyou)..I'm so looking forward to making it.

  3. Replies
    1. Me too :) This is one of my favorite, fast and easy, go to meals. Mahalo for stopping by.
      Aloha, Susan

  4. This was soooo good, my mom makes the best, I don't eat this because I hate peas, but my husband'sking for it. My mom said it delicious, I was so proud of myself I ate a bowlmyself.

  5. Ok Susan..I'm going to try this and will add a finger of Ginger for sure!!!!!!I'll let you know......

    1. Hi Paul, I love ginger and I think it will be a wonderful addition!

  6. Cari n Cheri Mahi-MonizMay 21, 2016 at 3:28 PM

    Broke the mouth hawaiians

    1. Mahalo Cari n Cheri Mahi-Moniz. I appreciate he shout out!
      Aloha, Susan

  7. I love that you still connect to the local Grindz!!! Good job sharing with the world...In my 4 gen rendition of what my Ohana called Pork Sarciado..(must be a Bisayan/Bool thing) we never used patis in this dish. Always used Shoyu. Try subbing this instead. If Hubby no Like!!! Also to cut the acid in the Tomato we add a tsp or so of sugar to balance the acid or sourness that can dominate from the tomato and vinegar.
    Just what my Ohana has done for close to 80 yrs.

    1. Mahalo for the tips. I will most certainly use your suggestions the next time I make this dish!
      Aloha, Susan