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Friday, March 30, 2012

Pork Guisantes (Filipino Pork and Peas)


In Hawaii we enjoy 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. 

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 or red peppers, sliced thin

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 or red pepper; cover and cook for about 2 - 3 minutes, just to heat the peas.
4.    Serve with rice.

16 comments:

  1. all I can say is . . drool drool

    ~Mo
    www.mokekumileicreations.com

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  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.

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

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  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.

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

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

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

    Broke the mouth hawaiians

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

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  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.

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

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    2. I usually cook pork adobo,or chicken adobo.Your Guisantes recipe is on point girl!I served it on a bed of Jasmin rice,with some red bliss potato salad on the side.ONO brah.....

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  8. Sooooooo Ono and so easy. Mahalo mahalo mahalo. A lil bit of home Hawaii here in Oregon

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