Pork Guisantes Recipe Panlasang Pinoy: Savory Filipino Stew With Peas

This Filipino pork and pea stew brings comfort food to a new level with its rich, savory flavors. I developed this version after testing multiple techniques to capture authentic Panlasang Pinoy taste at home.

The dish combines tender pork pieces with sweet peas in a tomato-based sauce that’s both hearty and balanced. Simple ingredients come together through careful simmering to create layers of flavor.

What makes this special is the perfect texture contrast between melt-in-your-mouth pork and crisp green peas. The sauce thickens naturally as it cooks, coating every bite with savory goodness.

Serve this with steamed rice to soak up every drop of the flavorful sauce. The recipe stays true to traditional Filipino cooking methods while being accessible for home cooks.

Ingredients for Pork Guisantes Recipe Panlasang Pinoy

Tender pork and sweet peas simmer in a rich tomato sauce with classic Filipino seasoning.

The pork shoulder is key here—look for well-marbled pieces at Filipino markets or the butcher section of any Asian grocery. The fat keeps it juicy through the long simmer. I prefer bone-in cuts for deeper flavor, but boneless works too (just trim excess fat yourself). Fresh peas are ideal in season, but frozen holds up better during cooking than canned.

No pork shoulder? Pork belly or country-style ribs work well—just adjust cooking time. Fish sauce can be swapped for more soy sauce or Worcestershire (though the latter isn’t traditional). The tomato sauce base is non-negotiable for authenticity, but tomato paste thinned with water works in a pinch. For a quicker version, use pre-cut stew meat from the grocery store.

This stew tastes even better the next day as the flavors meld. Keeps in the fridge for 4-5 days or freezes for up to 3 months. Reheat gently on the stove with a splash of water if it thickens too much in storage.

Step-by-Step Instructions for Pork Guisantes

This method ensures tender pork and vibrant vegetables in every rich, savory bite.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear for 3-4 minutes per side until all pieces are light golden brown.

Work in batches if needed to avoid overcrowding the pot—this prevents steaming and ensures a proper sear. The pork doesn’t need to cook through at this stage, just develop a lightly crisp exterior that will lock in juices during the simmer.

Remove the pork with a slotted spoon and set aside. Leave the rendered fat in the pot for the next step.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the finely chopped onion and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Pour in the 1 cup tomato sauce, 2 tbsp soy sauce, and 1 tbsp fish sauce. Stir well, scraping up any browned bits from the bottom. These fond bits add deep, meaty flavor to the stew.

Add the 1 piece bay leaf, 1 tsp salt, and 0.5 tsp ground black pepper. Cook for 1 minute to meld the flavors before adding the remaining ingredients.

Step 3: Simmer the Stew Until Tender

Return the seared pork to the pot. Add the peeled, diced carrot, cubed potato, and 1.5 cups water. Stir to combine, then bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes until the pork is fork-tender and the potatoes are soft. Stir occasionally to prevent sticking.

This slow simmer allows the flavors to develop deeply. The pork should easily pull apart with a fork when done.

Step 4: Add Peas and Finish

Stir in the 1.5 cups green peas and cook uncovered for an additional 5-7 minutes until the peas are tender but still bright green.

The peas cook quickly, so adding them at the end preserves their vibrant color and texture. If the stew is too thick, add a splash of water to reach your desired consistency.

Taste and adjust seasoning with additional salt if needed. Remove the bay leaf before serving.

Perfect Pairings for These Flavors

Rice Pairings

Steamed jasmine rice is my go-to—its subtle floral aroma complements the stew’s savory depth. For extra richness, try garlic fried rice made with 2 cups leftover rice and 3 minced garlic cloves. The crispy bits add delightful texture contrast. 💛

Bread Options

Fresh pandesal (Filipino bread rolls) from a local bakery makes perfect dipping bread. Alternatively, crusty French baguette slices toasted with olive oil work beautifully. I always keep a few rolls warm in the oven while the stew finishes cooking.

Vegetable Sides

A simple cucumber and tomato salad with rice vinegar dressing cuts through the richness. At Portland farmers markets, I love finding baby bok choy to quickly stir-fry with 1 tsp soy sauce for a crisp, fresh accompaniment.

Beverage Pairings

San Miguel Pale Pilsen from the Philippines is traditional—its light, crisp profile balances the stew. For non-alcoholic options, calamansi juice or iced tea with lemon refreshes the palate between savory bites. 🍺

Filipino Classics

Serve with atchara (pickled papaya) for a tangy contrast that brightens each mouthful. A side of lumpia (Filipino spring rolls) adds a satisfying crunch that complements the stew’s tender texture beautifully.

Frequently Asked Questions