Pork and Peas Filipino Recipe Panlasang Pinoy: Sweet and Savory Stew With Garden Peas

This dish brings the heart of Filipino home cooking to your table with its perfect balance of sweet and savory flavors. I remember watching my grandmother make versions of this without ever measuring a thing.

The key lies in patience—allowing the pork to tenderize while the peas absorb the rich, slightly sweetened sauce. It is a staple that proves comforting meals do not need complicated techniques.

What results is a stew where every bite delivers tender meat, soft peas, and a sauce that clings just right. The flavors are simple yet deeply satisfying.

Serve this with steamed rice for the full experience. The process is straightforward but rewarding.

Ingredients for Pork and Peas Filipino Recipe Panlasang Pinoy

Pantry staples and fresh veggies create this comforting stew. Nothing complicated, just good flavors.

The pork is the star. Pork shoulder (sometimes labeled as Boston butt) stays tender after long cooking—avoid lean cuts like tenderloin that dry out. I grab mine from local Asian markets where it’s often sold pre-cut. The peas? Frozen works perfectly (no need to thaw first, just dump them in). For the soy sauce, Silver Swan or Datu Puti are Filipino brands that nail the balance.

No pork shoulder? Pork belly or chicken thighs work too (adjust cooking time). Out of brown sugar? White sugar plus a splash of molasses gets you close. The fish sauce is optional but worth it—Red Boat or Three Crabs are great. If you can’t find fish sauce, a pinch of MSG or extra soy boosts the umami. The tomato sauce can be subbed with ketchup in a pinch (use less, it’s sweeter).

This stew tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Reheat gently—you don’t want the peas to turn mushy. I always make extra; it’s one of those dishes that disappears fast.

Step-by-Step Instructions for Pork and Peas Filipino Stew

Here’s how I make this comforting dish with perfect balance every time.

Step 1: Sear the Pork Shoulder Until Browned

Cut the 1.5 lb pork shoulder into 1-inch cubes as specified. Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the pork in a single layer—don’t crowd the pan or it’ll steam instead of brown.

Sear undisturbed for 4-5 minutes per side until the pieces develop a deep golden crust. You’ll know it’s ready to flip when the pork releases easily from the bottom. Remove with a slotted spoon and set aside. This step locks in juices and builds flavor.

Step 2: Sauté Aromatics and Build the Sauce Base

In the same pot, add the finely chopped white onion and cook for 3 minutes until translucent and fragrant. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until just golden—don’t let it burn or it’ll turn bitter.

Pour in the 0.5 cup soy sauce, 0.5 cup tomato sauce, 2 tbsp brown sugar, 1 tsp salt, and 0.5 tsp black pepper. Stir well to dissolve the sugar. Add the 1 whole bay leaf and 1 cup beef broth, then return the pork to the pot. Bring to a gentle simmer.

Step 3: Add Vegetables and Simmer to Tenderness

Add the cubed potato and sliced carrot to the pot. Simmer uncovered for 20 minutes to let the vegetables begin to soften. This is when the stew starts to smell incredible—sweet, savory, and deeply aromatic.

Stir in the 1 cup thawed frozen green peas and the 1 tbsp fish sauce. Continue simmering for another 10-15 minutes until the pork is fork-tender and the potatoes and carrots are soft. Taste and adjust seasoning if needed.

Step 4: Thicken the Sauce and Finish

If the sauce is too thin, let it simmer uncovered for an additional 5 minutes to reduce slightly. The sauce should coat the back of a spoon but still be fluid enough to soak into rice. Discard the bay leaf before serving.

Turn off the heat and let the stew rest for 5 minutes off the stove. This allows the flavors to meld together beautifully. Serve hot over steamed rice, ensuring each bowl gets a good mix of pork, vegetables, and that rich, glossy sauce.

Storing and Reheating This pork and peas filipino recipe panlasang pinoy

Fridge Storage

Let this creation cool completely before transferring to airtight containers. It keeps beautifully in the fridge at 40°F or below for 4-5 days. I always portion mine into individual servings for easy grab-and-go meals. ❄️

Freezer Storage

For longer storage, freeze in heavy-duty freezer bags or containers for up to 3 months. Leave 1-inch headspace to account for expansion. I label each bag with the date—I learned the hard way that mystery frozen stew loses its charm after a while.

Stovetop Reheating

Gently reheat on medium-low heat, adding ¼ cup water or broth to maintain moisture. Stir occasionally to prevent sticking, and heat until it reaches 165°F. This method preserves the texture of the peas and pork best. 🔥

Microwave Reheating

For quick meals, microwave covered portions on 70% power in 1-minute intervals, stirring between each. Add a splash of water if it looks dry. The peas may soften slightly, but the flavors remain vibrant.

Make-Ahead Tip

This dish actually improves overnight as the flavors meld together. I often make a double batch on Sunday, knowing it’ll taste even better on Monday. Just be sure to store it properly to maintain freshness.

Frequently Asked Questions