Pork With Garbanzos Recipe Panlasang Pinoy: Savory Filipino One-Pot Stew

This Filipino-style pork and garbanzo stew brings the hearty flavors of Panlasang Pinoy to your kitchen. The combination of tender pork and soft chickpeas creates a one-pot meal that’s both comforting and packed with flavor.

I learned this dish from my grandmother’s handwritten notes, where she simply jotted “pork, garbanzos, and a little love.” Through trial and error, I’ve perfected the balance of savory pork, earthy chickpeas, and rich tomato sauce that defines this classic.

The secret lies in slow simmering, allowing the pork to become fork-tender while the garbanzos soak up the deeply seasoned broth. It’s a dish that fills the kitchen with an aroma so inviting, it’s impossible to resist.

Perfect for family dinners or when you want a taste of home without the fuss. This stew delivers warmth in every bite.

Ingredients for Pork with Garbanzos Recipe Panlasang Pinoy

Pantry staples meet Filipino comfort in this hearty one-pot stew everyone loves.

[recipe_ingredient_scaler]

Pork shoulder is the star here—look for good marbling at the grocery store (Costco or your local butcher are solid bets). The garbanzos need to be canned for convenience, but Goya or S&G brands hold their shape best. Potatoes and carrots round out the stew, so grab whatever looks freshest. The tomato sauce ties it all together, and San Marzano adds a touch of sweetness you won’t regret.

No pork shoulder? Pork belly or ribs work too (just adjust cooking time). Swap garbanzos for white beans at a 1:1 ratio. Out of fish sauce? Worcestershire sauce at half the amount gets you close. The soy sauce is flexible—Tamari for gluten-free. Fresh tomatoes can stand in for sauce, but simmer them down first (worth the extra minute).

This stew tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Portion into containers for easy lunches (it reheats beautifully).

Step-by-Step Instructions for Pork With Garbanzos Stew

This one-pot method delivers rich, tender meat and perfectly seasoned vegetables with minimal effort.

Step 1: Brown 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 necessary to avoid overcrowding. Sear undisturbed for 3-4 minutes until the bottoms develop a deep golden crust.

Flip and repeat on all sides. This step builds the flavor foundation for your stew. The pork should release easily from the pot when properly browned—don’t force it. Transfer the browned pork to a plate and set aside.

Step 2: Sauté Aromatics and Build Flavor Base

In the same pot, add the finely chopped onion and cook for 2-3 minutes until translucent and fragrant. Add the minced garlic cloves and sauté for 30 seconds until just golden—don’t let it burn or it will turn bitter.

Stir in the 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 cup tomato sauce. Cook for 1-2 minutes, scraping up any browned bits from the bottom. These fond bits dissolve into the sauce, adding incredible depth to your stew.

Step 3: Simmer with Vegetables and Garbanzos

Return the pork to the pot along with the 2 pieces bay leaves, 1 tsp black peppercorns, 1 tsp salt, 2 cups water, peeled and cubed potatoes, and sliced carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

Add the 2 cans garbanzo beans (drained and rinsed) and continue simmering for another 15-20 minutes until the pork is fork-tender and the potatoes are easily pierced with a knife. The stew should have a rich, slightly thickened consistency.

Step 4: Adjust and Serve

Taste and adjust seasoning if needed—Filipino patis adds a distinct umami depth that might require less additional salt. The vegetables should be tender but not mushy, and the sauce should coat the back of a spoon.

Remove the bay leaves before serving. Ladle the stew into bowls, ensuring each portion has a good mix of pork, garbanzo beans, and vegetables. This one-pot wonder tastes even better the next day as the flavors continue to meld.

Dietary Considerations for This Dish

Gluten-Free Adaptations

This stew is naturally gluten-free if you use Tamari soy sauce instead of regular soy sauce. Check labels on your tomato sauce and fish sauce to ensure no hidden gluten. I always keep a bottle of San-J Tamari in my pantry for dishes like this. 💪

Low-Sodium Options

Reduce the soy sauce to 1 tbsp and use low-sodium fish sauce. Boost flavor with extra black peppercorns and fresh herbs. The pork and garbanzos will still shine without overwhelming saltiness.

Dairy-Free by Default

No dairy here, so it’s perfect for lactose-intolerant diners. The richness comes from the pork and slow simmering instead. I’ve served this to dairy-free friends without anyone noticing anything was “missing.”

Vegetable Swaps

Need to skip potatoes? Try sweet potatoes or butternut squash for a similar hearty texture. Swap carrots for zucchini if you prefer milder flavor. The stew adapts beautifully to whatever’s in season.

Protein Alternatives

For a lighter version, use chicken thighs instead of pork shoulder—reduce simmering time to 25-30 minutes. For vegetarians, mushrooms and tofu work well, though the flavor profile will change significantly.

Allergen Notes

This dish contains no nuts, eggs, or dairy. The main allergens to watch are soy (in soy sauce) and fish (in fish sauce). Always check canned garbanzo beans labels for processing warnings. 🌱

Frequently Asked Questions