Pork Guisantes is one of those heartwarming Filipino comfort dishes that just has a way of bringing people together around the table. It’s a cozy, tomato-rich pork stew, gently simmered with green peas and bell peppers, all beautifully tinted with atsuete (annatto) seeds that give it that lovely, warm color.
This dish is a delicious blend of Spanish and Filipino influences, where punchy flavors like vinegar and soy sauce meet the natural sweetness of peas and the bright tang of tomatoes. It’s quick enough to whip up on a busy weeknight, yet satisfying and festive enough to serve for special occasions.
What I really adore about it is how every spoonful strikes this perfect harmony of salty, sour, and sweet flavors. If you grew up in a Filipino home, this dish will probably feel like a big, nostalgic hug in a bowl. And if it’s your first time trying it—get ready to meet your next comfort food favorite!
Why You’ll Love This Recipe
- Uses simple, everyday ingredients you likely already have.
- Strikes a great balance between savory, sweet, and tangy.
- Ready in under an hour, making it ideal for hectic days.
- A colorful, hearty dish that’s perfect alongside some steamed rice.
Filipino Pork & Peas Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
Equipment Needed:
- Large skillet or saucepan with lid
- Strainer
- Wooden spoon
- Knife and chopping board
Ingredients
- 600g sliced pork (shoulder or belly recommended)
- 155g green peas (fresh or frozen)
- 2 green bell peppers, sliced
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 2 cups water
- 1 tbsp atsuete (annatto) seeds
- 2 ripe tomatoes, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Fish sauce, to taste
- Seasoning powder, to taste
- Ground black pepper, to taste
- Cooking oil
Instructions
- Heat and Sauté: In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Sauté garlic for about 20 seconds, then add onion. Cook until the onion becomes soft and fragrant.
- Brown the Pork: Add sliced pork to the pan. Stir-fry for about 2 minutes or until lightly browned. Cover and simmer for 3–5 minutes to let the pork release its juices.
- Build the Base: Stir in chopped tomatoes and season with fish sauce, black pepper, and a pinch of seasoning powder. Cover again and let the tomatoes break down and release their juices.
- Add Liquid and Atsuete: Pour in 2 cups of water. Place the atsuete seeds in a fine strainer or mesh ladle and submerge them in the simmering broth. Swirl until the water turns a deep orange-red, then remove and discard the seeds.
- Season the Stew: Add vinegar and let it simmer uncovered for 1 minute without stirring (this allows the vinegar to mellow). Then add soy sauce and a bit more seasoning powder if needed.
- Finish with Veggies: Add green peas and let simmer for 1–2 minutes. Then add the sliced bell peppers. Let everything cook for another 2 minutes or until the bell peppers are slightly tender and the sauce has reduced a bit.
- Serve and Enjoy: Serve hot with steamed white rice. Best enjoyed fresh, but leftovers are delicious too!
Pro Tips
- Toast your atsuete seeds in a tablespoon of hot oil for 30 seconds before adding to the dish—this helps extract deeper color and a faint earthy note. Strain before adding to the stew.
- For extra depth, marinate your pork in soy sauce and black pepper for 15 minutes before cooking.
- Add the green peas at the very end to keep them bright and slightly crisp.
- Slightly char the bell peppers in a dry pan before adding for a subtle smoky flavor.
Storage Tip: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Variation Tip: For a little heat, toss in a few slices of red chili or a dash of chili oil right before serving.
Print
Filipino Pork & Peas Stew
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 600g sliced pork (shoulder or belly recommended)
- 155g green peas (fresh or frozen)
- 2 green bell peppers, sliced
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 2 cups water
- 1 tbsp atsuete (annatto) seeds
- 2 ripe tomatoes, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Fish sauce, to taste
- Seasoning powder, to taste
- Ground black pepper, to taste
- Cooking oil
Instructions
- Heat and Sauté: In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Sauté garlic for about 20 seconds, then add onion. Cook until the onion becomes soft and fragrant.
- Brown the Pork: Add sliced pork to the pan. Stir-fry for about 2 minutes or until lightly browned. Cover and simmer for 3–5 minutes to let the pork release its juices.
- Build the Base: Stir in chopped tomatoes and season with fish sauce, black pepper, and a pinch of seasoning powder. Cover again and let the tomatoes break down and release their juices.
- Add Liquid and Atsuete: Pour in 2 cups of water. Place the atsuete seeds in a fine strainer or mesh ladle and submerge them in the simmering broth. Swirl until the water turns a deep orange-red, then remove and discard the seeds.
- Season the Stew: Add vinegar and let it simmer uncovered for 1 minute without stirring (this allows the vinegar to mellow). Then add soy sauce and a bit more seasoning powder if needed.
- Finish with Veggies: Add green peas and let simmer for 1–2 minutes. Then add the sliced bell peppers. Let everything cook for another 2 minutes or until the bell peppers are slightly tender and the sauce has reduced a bit.
- Serve and Enjoy: Serve hot with steamed white rice. Best enjoyed fresh, but leftovers are delicious too!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
