Pork Guisado Recipe Panlasang Pinoy: Filipino-Style Stewed Pork With Potatoes

This Filipino pork stew brings comfort food to a new level with its rich, savory sauce and hearty potatoes.

I developed this version after years of testing, focusing on the traditional balance of soy sauce, tomatoes, and tender pork. The potatoes soak up the flavorful sauce as it simmers, creating a dish that’s both satisfying and deeply flavorful.

The key is patience—letting the pork cook low and slow until it’s fall-apart tender. This method ensures every bite is packed with that signature Filipino taste.

Serve it steaming hot over rice for a meal that feels like home. Here’s how to make it right.

Ingredients for Pork Guisado Recipe Panlasang Pinoy

Rich soy sauce, tender pork, and hearty potatoes make this a comforting Filipino classic.

The pork is the foundation here. Pork shoulder is ideal for its marbling and tenderness, but pork belly also works if you prefer extra richness. Most Asian grocery stores carry pre-cut pork for stews, saving prep time. Look for pieces with a good fat-to-meat ratio for the best texture. For soy sauce, Silver Swan or Datu Puti are authentic Filipino brands that deliver the right balance of salt and umami.

No pork shoulder? Pork butt is a fine substitute—just trim excess fat. Short on soy sauce? Tamari or oyster sauce (vegetarian if needed) can add depth, but reduce salt elsewhere. The tomato sauce can be swapped with crushed tomatoes for a chunkier texture. If you don’t have bay leaves, a pinch of dried thyme offers a similar aromatic note (don’t skip the sugar—it balances the acidity).

This stew tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently to preserve the pork’s tenderness.

Step-by-Step Instructions for Filipino-Style Stewed Pork With Potatoes

This method delivers tender pork and potatoes in a rich, savory sauce every time.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes in a single layer, working in batches if needed. Sear undisturbed for 3-4 minutes per side until the pieces develop a golden-brown crust.

This step locks in juices and builds a flavor base for the stew. Don’t overcrowd the pot—giving each piece space ensures proper browning rather than steaming. The pork should release easily from the pot when properly seared.

Step 2: Sauté Aromatics and Build Flavor

In the same pot, add the diced 1 whole white onion, minced 5 cloves garlic cloves, and sliced 1 whole green bell pepper. Sauté over medium heat for 3-4 minutes until the onions soften and the peppers slightly wilt.

Pour in the 0.5 cup soy sauce and 0.5 cup tomato sauce, then stir to deglaze the pot, scraping up any browned bits. Add the 2 pieces bay leaves, 1 tsp black peppercorns, 1 tsp salt, and 1 tbsp sugar. Stir until the sugar dissolves completely.

Step 3: Simmer Until Tender

Return the seared pork to the pot along with the 1 lb Yukon Gold Potatoes. Pour in the 1 cup water and bring to a gentle boil. Reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally.

The pork is done when it’s fork-tender and the potatoes are soft but still hold their shape. If the liquid reduces too much before the pork is tender, add a splash of water and continue cooking. The sauce should thicken slightly but remain pourable.

Step 4: Adjust Seasoning and Serve

Taste the stew and adjust the seasoning with additional salt if needed. Remove the bay leaves and discard. The sauce should have a balanced sweet-savory flavor with a deep umami base from the soy and tomato sauces.

Let the dish rest for 5-10 minutes off the heat before serving to allow the flavors to meld. The pork will absorb more of the sauce as it sits, making each bite even more flavorful. Serve hot with steamed rice.

Best Sauces and Condiments for This pork guisado recipe panlasang pinoy

Classic Filipino Pairings

I love serving this with patis (Filipino fish sauce) on the side for an extra umami boost. A 1 tbsp splash enhances the pork’s savory depth. Calamansi juice adds a bright citrus note that cuts through the richness beautifully. 💛

Spicy Condiments

For heat lovers, sambal oelek or sriracha work wonders. Add ½ tsp to your bowl for a spicy kick. I also enjoy banana ketchup for a sweet-tangy contrast that complements the stew’s flavors.

Fresh Toppings

Fresh toppings add vibrant contrast. Thinly sliced green onions or chopped cilantro bring freshness. A ¼ cup portion per serving adds color and a crisp bite without overpowering the dish.

Rice Enhancers

For the rice, consider garlic fried rice (sinangag) as a base. The garlic’s aroma pairs perfectly with the stew. I sometimes mix in 1 tbsp toasted garlic bits for extra crunch and flavor.

Frequently Asked Questions