Pork Gisantes and Garbanzos. This dish is an adaptation to Pork Guisantes. Pork Guisantes is not your usual home dish. It is most likely serve in Fiestas. At home I rather cook menudo or afritada. To make the Pork Guisantes more inviting I tweaked the recipe by adding garbanzos to the recipe. I myself like garbanzos better that green peas. Garbanzos are crunchier and add more texture to the dish.
To make my Pork Gisantes and Garbanzos I also used canned tomatoes instead of the usual tomato paste or sauce. However if you do not have canned tomatoes the go ahead use tomato sauce. Because the canned green peas and canned garbanzos are already cooked, just add them at the final stages of cooking.
Here is the recipe of my Pork Gisantes and Garbanzos. Try it.
1/2 kilo pork belly, cut into medium to large squares
1 big can canned tomatoes
1 small can canned green peas. Drained
1 big can canned garbanzos, drained
1 medium sized red bell pepper, deseeded, cut into strips
3-5 cloves garlic, peeled, crushed, chopped
1 small size onion, peeled, chopped
2-3 tbsp. flaked parsley
1 tsp. crushed peppercorns
2-4 pieces bay leaf
1/4 cup soy sauce
1/4 cup fish sauce
In a medium sized sauce pan sauté the garlic and onion until fragrant. Add in the pork and continue to stir cook for 2 to 3 minutes. Add in the bay leaf, crushed peppercorn, flaked parsley, fish sauce and soy sauce. Continue to stir cook for 2 to 3 minutes. Add in the canned tomatoes and stir cook for 1 to 2 minutes. Add in about 2 to 3 cups of water bring to a boil and simmer for about 30 to 45 minutes or until the pork are tender. Add more water as necessary. Continue to cook until the liquid has reduced to and oily sauce. Now add in the canned garbanzos, canned green peas and bell pepper. Continue to cook for another 1 to 2 minutes. Correct saltines if required. Serve with a lot of rice.