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.
Cooking tips
- 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
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 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
Instructions
- 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.
Video
Nutrition Information
“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.”
Fely says
I’m getting hungry again (already 1:04 AM in Minnesota) and it’s all Lalaine’s fault! Cheers!!!
Liz Santillan says
Your recipes are delicious! Your adobo (pork) is Ono! I changed a couple of things with the pork & peas, I use chicken broth in place of water and I dice about a 1/2 cup of purple sweet potato and add the last 15 munchies (we love our Okinawa potatoes in Hawaii) . Ohh, you can see I used yellow and red bell peppers this time. Big Mahalo!
Lalaine Manalo says
Yum! I bet the chicken broth made it taste even better!
Ellen Luce says
I ran out of fresh garlic can you substitute garlic powder?
Lalaine Manalo says
Yes, you can 🙂
Carol Aplaca says
Aloha Lalaine
I just got done making your Pork Guisantes recipe. I wanted to let you know that it turned out just like my ex-husband use to make. I am caring for him, he’s 71 & has stage three cancer, so I am making dishes from his past to keep him eating & put on weight. I asked him if it tasted like the Pork & Peas he use to make, and he smiled and nodded his head YES!! We really appreciate your cooking expertise. Mahalo
Lalaine says
Hello Carol,
You touched my heart 🙂 Thank you so much for your feedback. I am glad you find this recipe helpful.
Lynna says
How much os 1 can of tomato sauce? There are some packaged in the big can size and some the miniature 8oz can size.
Lalaine says
It’s one cup of tomato sauce, 8-ounce can size perfect 🙂
Lani says
Please explain “Yields: 4 Servings” for 2lbs of pork butt, which means each person is eating 1/2lb pork.
Lalaine says
Hello Lani
The pounds for ingredients are for RAW meat which is not your actual yield when cooked. You need to allow for shrinkage during cooking which can be around 30% to 50%, especially for meat that has higher fat percentage like pork butt. Meat serving for average appetite is about 4 to 5 ounces of COOKED meat, so if you figure about 30% to 50% loss during cooking, 2 pounds of raw pork butt will comfortably feed 4 people. 🙂
Ruby says
Hi Lalaine,
Commenting here so that I can rate this. This turned out really great when I made it last night! Thanks for the recipe.
Tomorrow night I plan on making your shrimp stir fry. I bought shrimps with the head. You think the stir fry will taste good with it? If not, what could I do with the heads? I don’t want it to go to waste! Thanks!
Lalaine says
I like using shrimps with head, too, as they taste fresher. I usually save the heads and shells in the freezer to make shrimp stock, which I use for palabok sauces 🙂
Thanks for the wonderful feedback. I am glad you enjoyed this pork dish.
Helma says
I like the honey shrimp walnut super yummy. Thank you.
Lalaine says
You’re welcome 🙂