Only Easy: Pork and Peas (Guisantes)

By Misty I.

May 13, 2020

We’re still under a “safer-at-home” order and I’m stilllllll making dinner for my family. Here’s an easy dinner that takes 10 minutes of prep. Use my recipe as a guide, but season to make it your own. However, if you want it to taste good, you’ll have to simmer it for at least 45 minutes so plan accordingly. I usually make it the day before I plan to serve it. This recipe makes more than enough to feed a family of 4 at least two nights.

Pork and Peas


  • 6 cloves of garlic, chopped
  • 3 trays of chopped pork (about 5-6 lbs.)
  • 2 medium onions, chopped
  • 3 (15 oz.) cans tomato sauce
  • ¼ C. shoyu
  • 1 C. water to loosen, up to 2 cups (optional)
  • 3 bay leaves
  • 1 small bottle of chopped pimentos
  • 1 (1 lb.) bag of frozen peas (or more! )
  • salt and pepper to taste (I’m generous with both for this dish. If you’re unsure, start with 1 teaspoon of each as the tomato sauce you use already contains sodium.
  • patis to taste (optional)
  • dash of cinnamon (optional)


  1. In a 9 quart pot (yes, that big), sauté the pork, onions, and garlic for 5 minutes. Important, I do not drain the fat from this dish as it adds flavor, but you can.
  2. Add tomato sauce, shoyu, water (if using), bay leaf, patis (if using), and cinnamon (if using) to the pot and bring to a boil.
  3. Reduce heat to simmer. Add salt and pepper. Cover pot and cook for another 35-45 minutes or until pork is tender and the sauce has reduced and resembles a gravy.
  4. Add peas and pimentos and add more salt and pepper if needed. Simmer for 5 more minutes.

That’s it, only easy!


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