Pork Guisado

Posted byNoriePosted inPork, RecipeTags:,

This pork dish is similar to Pork Menudo and Pork Afritada and Pork Sarciado.  In fact, all have the same method of cooking; they only vary in some ingredients by addition, substitution or subtraction.

Sarciado in the Philippines means a dish cooked in tomatoes or as in sarsa (saucy tomato-based salsa).  The term sarciado is more commonly used as a topping or sarsa for fried fish that is made from tomatoes called Sarciadong Isda.

This Pork Guisado recipe is my own concoction.  You can also make your own variation.  The recipe is almost the same as the Chicken Cacciatore and/or Pork Menudo.

Ingredients:

  • 2 lbs. Pork Loin with a little fat, cubed 1.5”
  • 2 cloves garlic, crushed and minced
  • 1 medium onion, minced
  • 1 can Rotel, Original, drained or 1 can diced tomatoes, drained
  • 1 TBS soy sauce
  • 1 TBS Sweet Rice Wine or Aji Mirin
  • 2 Bay leaves

  • 1 small can LeSeuer Very Early Small Peas
  • 1 red bell pepper, sliced or one jar pimiento
  • 1 green bell pepper, sliced or diced
  • Some green olives
  • 1 TBS juice from the jar of olives
  • 2 TBS Cooking oil
  • 2 TBSP. Flour for dredging

Lightly dredge the pork pieces in the flour. Heat oil in a skillet then drop in the floured pork and brown on all sides. Remove and set aside.

Add more oil in the skillet (about 1 or 2 TBSP.) and sauté the garlic until golden.  Add onions and sauté until transparent.  Drop in drained Rotel, press and cook until soft.  Stir in the browned pork, and then add soy sauce, wine and bay leaves. Let it boil then turn the heat down to low, cover and simmer for about 15 minutes.  Stir in the green and red bell peppers and olives with the juice and continue to simmer stirring occasionally until the pork is tender, about 30 minutes or so.

Liquid will come out of the pork so there is no need to add water.  But if it is dry, you can add about 1/4 cup water.  If there is still too much liquid when the pork is tender and almost done, uncover and boil some of the water off. It needs to be almost dry or saucy and the oil from the fat is on the top and separating from the water.  Skim off most of the fat on the top if desired. 

Drop in the drained Early Peas, adjust salt and add black pepper.  Heat the peas for a minute and it is ready to serve.  Serve with rice and eat it over rice.