In Hawaii we are exposed to 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. Sometimes I add diced carrots and potatoes to this dish to make it more like a stew because that's how my family likes it.
Patis (fish sauce) is one of those flavors that you like or you don't. My husband has a clear dislike for fish sauce, so I leave it out when I cook this dish and serve it on the side as a condiment for those who want to add it.
Patis (fish sauce) is one of those flavors that you like or you don't. My husband has a clear dislike for fish sauce, so I leave it out when I cook this dish and serve it on the side as a condiment for those who want to add it.
Tips:
· You can substitute 3 oz. tomato paste + ½ cup water for the 8 oz. tomato sauce & water. It all just depends on what you have in your pantry.
· You can also substitute the pimentos with a small sliced red bell pepper. If you use red peppers; add them at the same time as the onions.
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 Tbs. patis (fish sauce)
1 tsp. kosher salt
¼ tsp. black pepper
1 ½ cups frozen peas
4 oz. jar pimentos, sliced
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; cover and cook for about 2 minutes, just to heat the peas.
4. Serve with rice.
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