Pork Guisantes or Filipino Pork and Peas

Panlasang Pinoy, the taste of the Filipinos.

That is a great dish for a Sunday family meal. Guisantes is spanish and means peas.

This dish is somehow interesting. It reminds me of recipes easy to find here in Germany. Reading different versions of pork guisantes  I asked myself where the Asian component in this recipe was. I still have not found one.

Serve it with longgrain rice.

Recipe for 4:

680 g thin sliced pork shoulder, salt and pepper

2 yellow onions, 4 cloves of garlic

2 large tomatoes, 3 tbsp tomato paste

550 ml beef stock, 1 red bell pepper

300 g defrosted peas, 2 tbsp sunflower oil

Heat up the oil and start with onions and garlic. After 5 min toss in the seasoned pork and let it get color. Add tomato paste and stir it through. Next in with the chopped tomatoes and pour in the beef stock.

Bring to a boil, reduce the heat and cover and cook for 35 min. Slice the bell pepper in strips and add it and cook for 10 more min. Start the rice now.

Last add the defrosted peas and with 5 more min the dish is ready. Check the seasoning and serve with cooked rice.