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guiso kapampangan
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How to Cook Guiso Kapampangan

Guiso Kapampangan is a rich and flavorful Filipino stew made with pork, chicken, liver, and hotdogs simmered in tomato sauce and pickle brine for a sweet-sour twist.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Pork and Chicken Recipe
Cuisine: Filipino
Keyword: Filipino tomato-based stew, guiso Kapampangan, guiso Kapampangan recipe, how to cook guiso Kapampangan, Kapampangan pork stew, pork and chicken guiso
Servings: 10 servings
Calories: 326kcal
Author: Manny

Ingredients

  • 1 kilo pork kasim cut into cubes
  • 1 kilo chicken cut into serving pieces
  • 100 grams pork liver sliced thinly
  • 1 cup red onions minced
  • 1 Tbsp. garlic minced
  • 4 Tbsp. cooking oil
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 cup tomato sauce
  • 2 pcs laurel leaves
  • 1/2 cup sweet whole pickles sliced diagonally
  • 1 cup pickle water from the bottled or canned pickles
  • 1/4 kilo hotdogs sliced diagonally

Instructions

How to cook guiso Kapampangan:

  • In a medium size wok, heat cooking oil and saute garlic and onion until the onions are soft.
  • Move the garlic and onion on side of the wok and saute pork liver for one minute and remove from the wok and set aside.
  • Put the pork in the wok and season with salt and pepper. Stir cook for 2 minutes or until the pork are slightly brown. Then add the chicken with the pork and stir cook for one minute. Cover and simmer for 3 minutes.
  • Uncover and add tomato sauce and stir. Pour half a cup of the pickle water and laurel leaves, stir and cover. Bring to a boil and simmer for 10 to 15 minutes.
  • Uncover and remove the chicken pieces from the wok and set aside. Add the pickles in the wok and adjust the seasoning of salt and pepper. Cover and simmer for about 45 minutes or until the pork is tender.
  • Uncover and add in the chicken, pork liver and hotdogs. Add other half cup of pickle water or adjust according to your preference. Simmer again for a few minutes and turn off heat. Serve with steamed rice.

Notes

Cooking Tips:

Don’t Overcook the Pork Liver

Pork liver cooks quickly and can turn tough or grainy if left too long in the pan. Sear it just for a minute before setting it aside; this keeps it tender and flavorful. You’ll return it later in the cooking process so it finishes gently in the sauce.

Use Pickle Brine to Balance the Flavors

The pickle brine isn't just a quirky ingredient—it’s the secret to that signature sweet-sour profile. Add half of it early to build depth, then adjust with more at the end to brighten the dish. It cuts through the richness of the meats and adds a unique zing that sets this dish apart.

Let the Pork Simmer Low and Slow

After the initial sauté, give the pork time to cook slowly so it becomes tender and soaks up the sauce. A long simmer helps the tomato and pickle flavors infuse deep into the meat. Rushing this step may leave the pork chewy and the sauce underdeveloped.