Gulay Recipe: Filipino Pork and Vegetable Stew

This hearty Filipino stew brings together tender pork and fresh vegetables in a light, flavorful broth that’s both comforting and nourishing. I’ve refined this recipe over years of cooking for family gatherings, ensuring every bite delivers authentic taste.

The beauty of this dish lies in its simplicity—lean pork simmers with cabbage, string beans, and carrots until everything absorbs the savory, slightly tangy broth. It’s a balanced meal that highlights the natural sweetness of the vegetables.

What makes this version special is the careful layering of flavors, from the garlic and onions at the start to the final touch of fish sauce for depth. The result is a savory, lightly tangy stew that’s satisfying without being heavy.

Perfect for a weeknight dinner or a weekend family meal, this stew tastes even better the next day. Here’s how to make it at home.

Ingredients for Gulay

Lean pork and garden-fresh vegetables simmer in a savory, tangy broth for this comforting stew.

The pork should be well-marbled but lean—pork shoulder or pork butt works best. Look for pieces with good fat distribution at Filipino markets or your local butcher. Freshness matters most for the vegetables; green cabbage should have crisp, tightly packed leaves. Don’t skip the fish sauce—it’s the backbone of that signature umami depth.

No pork? Chicken thighs work well too, though they cook faster. For a vegetarian twist, mushrooms or tofu absorb the broth beautifully. Can’t find string beans? Green beans or snap peas are great swaps. The soy sauce can be tamari for gluten-free needs. Always taste before adding salt—the fish sauce and soy sauce may be salty enough.

This stew tastes even better the next day. Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months. Reheat gently to preserve the vegetables’ texture.

Step-by-Step Instructions for Filipino Pork and Vegetable Stew

This traditional method ensures tender pork and vibrant vegetables in a rich, savory broth.

Step 1: Brown the Pork and Sauté Aromatics

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder pieces and sear for 5-7 minutes until golden brown on all sides. This builds a flavorful foundation for the stew.

Remove the pork and set aside. In the same pot, sauté the thinly sliced yellow onion and minced garlic cloves for 2-3 minutes until the onions soften and the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 2: Build the Broth and Simmer the Pork

Return the pork to the pot and add the 2 whole quartered tomatoes. Pour in the 4 cups water, then stir in the 2 tbsp fish sauce, 2 tbsp soy sauce, 1 whole bay leaf, and 1 tsp black peppercorns.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 45-50 minutes until the pork is fork-tender. Skim off any excess fat that rises to the surface during simmering.

Step 3: Add the Vegetables in Stages

Start with the hardest vegetables. Add the 2 peeled, sliced carrots and cook for 5 minutes. Next, add the 1 lb string beans and cook for another 5 minutes. This ensures even cooking without turning the vegetables mushy.

Finally, add the 0.5 whole green cabbage wedges, pressing them down lightly to submerge in the broth. Cook for an additional 5-7 minutes until the cabbage is tender-crisp and the pork is fully cooked through.

Step 4: Adjust Seasoning and Serve

Taste the broth and adjust seasoning if needed—add a little more fish sauce or soy sauce if the flavor isn’t bold enough. The pork should be incredibly tender, and the vegetables should retain their color and a slight bite.

Remove the bay leaf and discard. Ladle the stew into bowls, ensuring each serving has a good mix of pork and vegetables. Serve hot with steamed rice to soak up the flavorful broth.

Essential Equipment for gulay

Large Heavy Pot

A 5-6 quart Dutch oven is my go-to for this dish—I use my Le Creuset enameled cast iron because it distributes heat evenly and retains it beautifully. The heavy base prevents hot spots that could burn your aromatics.

Quality Chef Knife

You’ll be doing a lot of chopping, so a sharp 8-inch chef’s knife is essential. I swear by my Wüsthof Classic for clean cuts through pork and vegetables. A dull knife makes prep slower and more dangerous.

Wooden Spoon

For stirring and deglazing, a sturdy wooden spoon won’t scratch your pot. I keep one dedicated to my stews—it’s perfect for scraping up those flavorful browned bits when you sear the pork. 💡

Tongs for Pork

Use 12-inch locking tongs to turn pork pieces while browning. I prefer OXO Good Grips for their comfortable handle and precise control. They also help fish out the bay leaf later.

Ladle for Serving

A 1-cup stainless steel ladle makes portioning easy. I like the RSVP Endurance ladle—it’s durable and the perfect size for serving this stew over rice. The long handle keeps your hands safe from hot broth.

Cutting Board

Protect your counters with a large plastic or wood cutting board. I use a Teakhaus edge grain board that’s gentle on my knives. The size gives you room to prep all your vegetables at once.

Frequently Asked Questions