Pork Guisantes (Filipino Pork and Peas)

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quick and easy. Very good.

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Over the years I have tried Guisantes at Filipino restaurants and parties and came across variations of this dish, but none of these came close to my father's recipe -- even my mother could not replicate it. I followed this fairly closely except I added 2 extra cloves of garlic and bamboo shoots, just like my father did. Came out pretty great!

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I'm an 18-year old college sophomore who lives at home with her single mom and no siblings. I'm just recently getting into cooking (shame, I know and wanted to try and make one of my favorite dishes EVER, pork and peas. I found this recipe, and it seemed simple enough, so I went ahead and did it. I couldn't find pimientos though (turns out we had some in the back of the cabinet... so I omitted that, but it still turned out REALLY well. I was surprised, and pleased that an amateur like myself made such a good, seemingly difficult dish. I'd definitely make this again for a party; here in Hawaii, pork and peas is a staple party food XD Now I know how to make it! I surprised my mom too when she came home.. her exact words were, "How did you do this?!" *Hahaha*

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This is a very tasty easy meal to prepare. The pork comes out really tender and in such a short time. This one is a great weekday recipe with wonderful flavor, texture and color. enjoy

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What was great about this recipe was that it provided the ground work for people like me who had no idea where to start. I am from Hawaii and part filipino, but, my Mom cooked for us. After years of child rearing she didn't quite remember the exact recipe.

I read the previous reviews and I took the advice of adding 3 tbls. of sugar.

I also added my own twist as well. Instead of pimentos, I used a jar of roasted red peppers I had left over in the fridge. Then, instead of using just water, I used chicken stock also left over in the fridge. I don't cook with fish sauce (patis so I just didn't use it. In addition, I thought it would be more tasty simmered in the sauce rather than just the stock. However, the liquid reduced, so all I did was add chicken stock and heated it through periodically. I took the slow cooking route, so the prepping took about 10 minutes and the actual cooking mostly simmering and adding stock was about 1 hour. I served it up with instant minute brown rice because I was hungry.

What a delicious sweet, savory, and tasty luch. My husband who is not asian at all : is gonna love this one!!

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Just as I remembered it as a kid

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I have no fear replacing or omitting an ingredient. I made the Pork Guisantes and, did not have any garlic so, omitted the garlic. Do not know what Patis is so used Fish Sauce and, followed the previous posted suggestion of adding sugar however, only added 1 tablespoon. Oh Yeah I doubled the recipe and, it is really good!

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Like a previous reviewer, I need to follow recipes to the letter. This dish was indeed easy to make, fragrant AND tasty. Often, dishes smell wonderful but don't live up to the hype. This one did. It was however, missing something. I don't know what but will try her suggestion of adding 2-3 tablespoons of sugar. This one is a keeper for quick, easy, and tasty weeknight dinner meals.

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Being a novice cook, and wanting to learn about the cuisine of my ethnic race, I soon developed a taste for Pork Guisantes like mom use to make. As I searched the internet I was overwhelmed by the many versions I found to make Pork and Peas? Finally I found this recipe on Food Network. I am the type that follows recipes exactly, as if I am a scientist following a formula. The recipe was really easy to follow. However after the finally simmering, and salting the dish to my taste. It did not taste the way I had grown to expect "Pork Guisantes" to taste, it was missing something? In a moment of desperation, and of hunger I threw in 2-3 tablespoons of sugar. To my surprise that did the trick, and I was a happy camper once more. I have to rate this dish 4-stars. I think it is the best dish/recipe for introducing guest who have never tried Filipino cuisine.