Pork Guisantes (Filipino Pork and Peas)

I made this almost as shown using pork tenderloin. I did hit it with a pinch of cinnamon because I loved that idea. I did add an extra clove of garlic because I love garlic. I dolloped in about 2 tsp of minors chicken paste for a bump of flavor. The pork was not as tender as I’d have liked. It might be better with a less lean cut. I served it over roast zucchini. I like it as is but I definitely think when I make it again I’ll throw in some bell pepper.

Very similar to how I make mine. I add a tiny bit of cinnamon at the end for mine. Not a lot lol just a tiny bit. I made some for my Air Force buddies way back and they loved it. This was always a hit for them even though they despised peas. Needless to say they ate the peas. 

Best ever – just like local style!

Skip the soy sauce

Straight forward easy recipe to put together. Loved the taste!

quick and easy. Very good.

Over the years I have tried Guisantes at Filipino restaurants and parties and came across variations of this dish, but none of these came close to my father’s recipe — even my mother could not replicate it. I followed this fairly closely except I added 2 extra cloves of garlic and bamboo shoots, just like my father did. Came out pretty great!

I’m an 18-year old college sophomore who lives at home with her single mom and no siblings. I’m just recently getting into cooking (shame, I know) and wanted to try and make one of my favorite dishes EVER, pork and peas. I found this recipe, and it seemed simple enough, so I went ahead and did it. I couldn’t find pimientos though (turns out we had some in the back of the cabinet…) so I omitted that, but it still turned out REALLY well. I was surprised, and pleased that an amateur like myself made such a good, seemingly difficult dish. I’d definitely make this again for a party; here in Hawaii, pork and peas is a staple party food XD Now I know how to make it! I surprised my mom too when she came home.. her exact words were, “How did you do this?!” *Hahaha*

This is a very tasty easy meal to prepare. The pork comes out really tender and in such a short time. This one is a great weekday recipe with wonderful flavor, texture and color. enjoy

What was great about this recipe was that it provided the ground work for people like me who had no idea where to start. I am from Hawaii and part filipino, but, my Mom cooked for us. After years of child rearing she didn’t quite remember the exact recipe.

I read the previous reviews and I took the advice of adding 3 tbls. of sugar.

I also added my own twist as well. Instead of pimentos, I used a jar of roasted red peppers I had left over in the fridge. Then, instead of using just water, I used chicken stock also left over in the fridge. I don’t cook with fish sauce (patis) so I just didn’t use it. In addition, I thought it would be more tasty simmered in the sauce rather than just the stock. However, the liquid reduced, so all I did was add chicken stock and heated it through periodically. I took the slow cooking route, so the prepping took about 10 minutes and the actual cooking mostly simmering and adding stock was about 1 hour. I served it up with instant minute brown rice because I was hungry.

What a delicious sweet, savory, and tasty luch. My husband who is not asian at all 🙂 is gonna love this one!!