Pork Guisantes with green peas and bell peppers in thick tomato gravy is hearty, delicious, and best served with steamed rice. This pork stew is easy to make with a handful of ingredients and in an hour or less. Perfect for busy weeknights!
When I am craving the comfort flavors of pork menudo but not in the mood to do all the peeling and dicing, I go for the simpler pork guisantes instead. Made of tender pork, sweet green peas, crisp bell peppers, and rich tomato gravy, it’s just as hearty and tasty yet requires fewer ingredients and less work.
If you’re looking for meals short on prep yet big on taste, this Filipino pork and peas stew needs to be on your dinner rotation. Quick and easy to make in under an hour and in one pan, it’s the perfect back-pocket recipe for busy weeknights!
Pork guisantes is not only an easy and delicious weeknight meal, but it’s also budget-friendly and makes excellent leftovers. You can easily double or triple the recipe to feed a crowd or freeze for future meals.
- Cut the pork against the grain and in uniform size for a more tender chew and to ensure even cooking.
- Although this pork stew is traditionally made with canned green peas, I suggest using the frozen variety which has a sweeter taste and is less briny.
- I prefer the leaner pork sirloin in this stew, but picnic would work as well. You can also use Boston butt if you like a fattier cut.
- For a fresher flavor, swap the tomato sauce with about 2 cups of chopped fresh tomatoes and stir in 1 tablespoon of tomato paste to the broth.
How to serve and store
- Serve pork guisantes as a main dish for lunch or dinner with steamed rice. It’s also delicious as pandesal filling for a hearty merienda
- To store leftovers, cool completely and transfer to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in saucepan over medium-heat to 165 F. Add broth or water and adjust seasonings as needed. Or warm in the microwave until completely heated through.
More Pork Stew Recipes
- 1 tablespoon canola oil
- 1/2 red bell pepper, cored, seeded and cut into 1/2-inch thick strips
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 pounds pork sirloin, cut into 1-inch cubes
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- 1 1/2 cups water
- 1 bay leaf
- 1 cup frozen sweet peas, thawed
- salt and pepper to taste
- In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
- In the pan, add onions and garlic and cook until softened.
- Add pork and cook for about 4 to 5 minutes or until lightly browned.
- Add fish and sauce and cook for about 1 minute.
- Add tomato sauce, water, and bay leaf. Bring to a boil.
- Lower heat, cover and continue to cook for about 20 to 30 minutes or until pork is fork-tender and sauce is reduced.
- Add sweet peas and bell peppers cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”