When I was younger, I was totally unadventurous with my food. If I didn’t grow up eating it, couldn’t pronounce it, or it looked unfamiliar, I just wouldn’t eat it. And since Filipino food wasn’t something familiar to me, I never ate it.
Thankfully, things have changed. Now, I enjoy trying new recipes and sharing new foods with my kids. So of course, when my husband offered to teach me how to make a Filipino dish he grew up eating, Pork and Peas or Pork Guisantes (guisantes = peas), I was more than happy to try it.
Pork and Peas
If you don’t like a kitchen full of dishes, this recipe is for you. It’s super easy, incredibly tasty, and can be made in only one pan!
Next, add in the seasonings* and pimentos. Bring to a boil. Cover the pan, reduced the heat, and simmer for 20 minutes. Then, add in the peas and cook for another 10 minutes.
*If you’re not a fan of fish sauce, leave it out.
Pork and Peas
|Prep time||20 minutes|
|Cook time||40 minutes|
|Total time||1 hour|
|Meal type||Lunch, Main Dish|
- 2lb pork shoulder (cut into 1 inch cubes)
- 2 heaped tablespoons chopped garlic (bottled) or 2 cloves fresh chopped garlic
- 1 Medium onion (sliced)
- 1/2 cup bell pepper (sliced)
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 - 6oz. can tomato paste
- 1 cup water or chicken stock
- 1 - 4oz. bottle pimentos
- 1 bay leaf
- 1 tablespoon brown sugar
- 1 - 12oz. bag peas
- salt and pepper (to taste)
I add peas at the end to prevent them from becoming too mushy, but you can add them in earlier with the pimentos.
|Heat oil in a large pan on medium high heat. Add onions and bell peppers. Cook until the onions begin to caramelize. Lower heat to medium and add chopped garlic and pork. Stir until all sides of the pork are browned - about 5 minutes.|
|Add soy sauce, tomato paste, water, pimentos, bay leaf, and sugar to pan. Stir until well blended. Add salt and pepper to taste. When the sauce starts to boil, cover the pan. Lower heat to simmer and cook for 20 minutes. Add in peas and cook for an additional 10 minutes.|