Pork Wednesday Guisantes Recipe
Make Pork Wednesday Guisantes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Sofrito and Aromatics
Liquids, Beans and Peas
Seasoning and Finishing
Method
Pork and Marinade
- 1
Marinate pork
In a medium bowl combine the pork cubes, salt, pepper, minced garlic, ground cumin, dried oregano, 2 tbs olive oil and 1 tbs lime juice or vinegar. Toss until evenly coated. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to develop flavor.
Sofrito and Aromatics
- 2
Prepare sofrito
While the pork marinates, chop the onion, green pepper, tomato, cilantro and slice the green onions. Measure the tomato paste and set aside.
- 3
- 4
Make sofrito
Lower heat to medium. Add the chopped onion and green pepper to the pan and sauté 4–5 minutes until softened and translucent, scraping up any browned bits. Stir in the tomato and tomato paste and cook 2–3 minutes more until the tomato begins to break down and the paste darkens slightly. Add chopped cilantro and the white parts of the sliced green onions (reserve some green parts for garnish).
Liquids, Beans and Peas
- 5
Combine and simmer
Return the browned pork and any accumulated juices to the pot. Add the chicken broth (about 2 cups) to deglaze the pan, scraping up browned bits from the bottom. Stir in the bay leaf, smoked paprika and sugar (if using). Bring to a gentle simmer, reduce heat to low, cover partially and cook 20–25 minutes until pork is tender but still holds shape.
- 6
Add peas and beans
Stir in the thawed green peas and the drained canned beans (if using). Continue to simmer uncovered for 5–7 minutes until the peas are heated through and the sauce has thickened slightly. Taste and adjust seasoning with more salt, pepper or a squeeze of lime juice.
Seasoning and Finishing
- 7
Finish and serve
Remove and discard the bay leaf. Stir in the reserved green parts of the scallions and a splash of fresh lime juice to brighten the dish. Spoon Pork Wednesday Guisantes into a serving bowl and garnish with additional chopped cilantro and lime wedges. Serve hot over white rice, arroz con gandules, or with warm tortillas.