Pork Gisantes (Pork and Peas)

2 lbs. pork butt, sliced into bite size pieces
2-3 cloves garlic, minced or crushed whole if you prefer
1 tsp. Patis (Fish Sauce)
1 small can tomato paste
1 small can tomato sauce
1 cup water
2-3 Bay leaves
Sliced Shiitake Mushrooms (soak in warm water first, then remove stems before slicing)
1 large can Sweet Peas, drained
1 small jar pimentos, drained
Salt & Pepper, to taste

Lightly brown the pork with a little bit of oil; when it's almost done cooking add the garlic (be careful not to burn the garlic or it will be bitter). Drain the excess liquid.

Add the patis, tomato paste, tomato sauce, water and bay leaves to the pot. Bring to a boil. Lower heat and simmer for about 15 minutes.

Add mushrooms and simmer for another 10 minutes. Add peas and pimentos, simmer for another 5 minutes. Add salt and pepper to taste.

Note: The patis can sound intimidating but it just adds a layer of saltiness to the dish. You can omit this if you prefer. And while this dish says to add items a little at a time, sometimes I get lazy and add it all in at once after I've browned the pork and garlic. Simmer on low though to let it cook slowly, especially if your pork is on the leaner side. It might get dry and tough. Enjoy!