Pork Guisantes—tender pork with green peas and bell peppers simmered in a thick tomato gravy—is comforting, flavorful, and best enjoyed with steamed rice. This one-pan pork stew uses just a handful of pantry staples and can be ready in an hour or less, making it ideal for busy weeknights.
When you want the familiar, homey flavors of pork menudo but prefer a simpler preparation, pork guisantes is a perfect alternative. It captures the same comforting spirit—savory pork, sweet peas, crisp peppers and a rich tomato-based sauce—without the extra prep of peeling or chopping lots of vegetables. The result is a hearty, balanced stew that highlights the pork and peas in a glossy tomato gravy.
This dish is especially convenient because it cooks up quickly and requires minimal hands-on time. Brown the pork, sauté aromatics, simmer in tomato sauce until the meat is tender, and finish with frozen peas and bell pepper for bright color and texture. Leftovers refrigerate and reheat well, and the recipe scales easily if you need to feed more people or prepare meals ahead.
Use this recipe as a reliable weeknight option: minimal ingredients, straightforward technique, and a satisfying finish. It’s also budget-friendly—lean cuts of pork, a small can of tomato sauce, and frozen peas deliver a generous pot of food without costing much. If you want a slightly richer result, choose a fattier cut such as Boston butt or picnic roast; for leaner, go with pork sirloin.
Ingredient notes
- Pork – Pork sirloin is a great lean option that yields tender cubes when simmered until fork-soft. Picnic roast or Boston butt add more fat and richness if preferred.
- Green peas – Frozen sweet peas are recommended for their natural sweetness and texture; they are less briny than canned peas and brighten the finished dish.
- Tomatoes – If you prefer fresher tomato flavor, substitute the tomato sauce with about 2 cups of chopped fresh tomatoes and stir in 1 tablespoon of tomato paste to strengthen the sauce.
Quick tip
Cut the pork against the grain into uniform pieces to ensure a more tender bite and even cooking.
How to serve and store
- Serve pork guisantes hot over steamed white rice for a classic pairing. It also makes a flavorful filling for pan de sal or sandwiches for a substantial merienda or packed lunch.
- For leftovers, cool to room temperature and transfer to airtight containers. Refrigerate up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently in a saucepan over medium heat until the internal temperature reaches 165°F, adding a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in short intervals, stirring between cycles to ensure even heating.
Pork Guisantes
Ingredients
- 1 tablespoon canola oil
- ½ red bell pepper, cored, seeded and cut into ½-inch strips
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 pounds pork sirloin, cut into 1-inch cubes
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- 1 ½ cups water
- 1 bay leaf
- 1 cup frozen sweet peas, thawed
- salt and pepper to taste
Instructions
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Heat oil in a wide pan over medium heat. Add bell pepper strips and sauté for 30–40 seconds until they begin to soften and develop slight color. Remove peppers and set aside.
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In the same pan, add chopped onion and minced garlic. Cook, stirring occasionally, until the onions are translucent and the garlic is aromatic.
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Add the pork cubes and cook for 4–5 minutes, stirring occasionally, until the meat is lightly browned on all sides.
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Stir in the fish sauce and cook for about 1 minute to let the flavors develop.
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Pour in the tomato sauce, add the water and bay leaf, and bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 20–30 minutes, or until the pork is fork-tender and the sauce has reduced to your preferred consistency.
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Stir in the thawed sweet peas and cook for 2–3 minutes until heated through.
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Return the sautéed bell peppers to the pan and cook for another 1–2 minutes so they remain tender-crisp.
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Season with salt and freshly ground black pepper to taste. Remove the bay leaf and serve hot over steamed rice.
Notes
For the best texture, cut pork against the grain and into uniform pieces. If the sauce reduces too much while simmering, add a splash of water. To boost tomato depth, stir in a tablespoon of tomato paste when adding the tomato sauce.
Video
A video demonstration is available that shows the cooking steps and final plating. Search for a Pork Guisantes recipe video from trusted cooking channels if you prefer a visual guide.
Nutrition Information
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Carbohydrates: 12 g
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Protein: 55 g
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Fat: 7 g
Nutrition information is approximate and provided for convenience only.