Focusing on making healthier alternatives to traditional family recipes, Chef Pomaikai from Taro Patch Catering is sharing a family favorite, Pork Guisantes, or better known as Pork and Peas. When you are craving the comforts of a warm, hearty homecooked meal that won't break the bank, try this traditional Filipino meal. Typically served over rice, Pork Guisantes will transport you back to your family kitchen and all the comforts of home.
Cooking with PEAU (Pasifika Enriching Arts of Utah) is as a collaborative effort with Be Well Utah and University of Utah Health to accomplish two goals:
- to teach people how to cook "traditional" Pacific Island dishes.
- to provide healthier options for some of the ingredients in recipes frequently used by Pacific Islanders.
Pork Guisantes (Pork and Peas)
2 lbs. pork
2 cloves fresh garlic
1 medium onion
1/2 cup bell peppers
1 Tbsp canola oil
2 tbsp shoyu
2 tbsp fish sauce
1 - 6 oz can tomato paste
1 cup chicken bouillon
1 cup water
3-4 bay leaves
1 tbsp brown sugar
1 - 4 oz. bottle pimentos
1 - 12 oz. bag frozen peas
Salt and pepper to taste
- Fry garlic, onion, bell pepper until onions begin to caramelize. Add pork and cook until browned.
- Add shoyu, fish sauce, tomato paste, chicken bouillon, water, bay leaves, and brown sugar. Stir until sauce is well mixed.
- Bring to boil. Turn down heat and simmer for about 20 minutes.
- Add peas and pimentos and cook for additional 10 minutes.