Recipe courtesy of Flip't Out Eats
Show: Eat St.
Pork Gisantes
Total:
1 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 pounds pork shoulder or butt, cubed
  • 1 pound pork belly, cubed
  • 1 tablespoon salt
  • 10 cloves garlic, minced
  • 3 large onions, chopped
  • 5 tablespoons patis (fish sauce)
  • 5 bay leaves
  • 1 pound frozen carrots
  • 1 pound frozen peas
  • 6 cups tomato sauce
  • 2 cups pimentos
  • 1 cup plus 3 tablespoons tomato paste
  • 1/4 cup sugar
  • 8 hot dog buns

Directions

Heat a pot over medium heat. Add the pork shoulder, pork belly, salt, garlic and onions and cook until browned. Add 4 cups water, the patis and bay leaves. Simmer for 20 to 30 minutes. Add the carrots, peas, tomato sauce, pimentos, tomato paste and sugar. Simmer for 30 minutes more. Spoon the pork mixture over the hot dog buns and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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