This is a delicious and easy to cook guiso kapampangan, a Kapampangan pork and chicken combo dish. I think many Pinoys will love this dish because of its sweet and sour taste because of the pickles and it is tomato sauce based dish. At first glance of this dish it will remind you of menudo because it contains hotdogs, pork liver, pork cubes and tomato sauce.
But the taste is different from menudo or afritada which are also tomato based dish. You can also have an option to make it more savory by using cubed pork skin with a little fat at the beginning by sauteing it along with the garlic and onions until the skin is brown and rendered the fat. I think this is a technique of most Kapampangan to make their dish tasty and savory. But if you are health conscious or having some health issues, then I think it is better to omit this part.
Guiso Kapampangan: A Taste of Home with a Kapampangan Twist
I remember the first time I tasted guiso Kapampangan—it was during a rainy afternoon in San Fernando, Pampanga. We were visiting my Tita Marilou, who had just come back from the wet market with a basket full of fresh ingredients: pork belly, chicken thighs, pork liver, and—what got me curious—an entire jar of pickles. At first, I thought we were making menudo, but when she pulled out tomato sauce and hotdogs, then whispered, “Anak, guiso ito, hindi menudo,” I knew I was in for something new.
This Kapampangan version of a tomato-based stew is unlike anything you’d expect. It’s rich, slightly sweet, tangy, and full of depth. The combination of pork and chicken, balanced with the sharpness of pickle juice and the richness of tomato sauce, creates something unforgettable. It’s homey, comforting, and oh so very Kapampangan.
What Makes Guiso Kapampangan Different from Menudo?
At a glance, guiso Kapampangan might look like its more famous cousins—menudo or afritada. It has the usual suspects: diced pork, pork liver, tomato sauce, and those red hotdogs that give it a festive vibe. But take one bite, and you’ll know you’re not in familiar territory.
The defining difference is the pickles. Yes, pickles! Not just a spoonful for garnish, but actual chunks of it along with a splash of the tangy brine. This transforms the dish into something sweet, sour, and deeply savory, unlike the milder, tomato-focused notes of menudo.
Tito Boy, who lives near Angeles, once told me that using pickles is a very timpladong Kapampangan move. “We like our food with layers,” he said. “Hindi lang basta matamis o maalat—may kiliti ng asim.” True enough, that little jolt of pickle brine makes this dish a true standout.
The Secret to Savory: Start with Pork Skin
If you want to level up your guiso Kapampangan, try starting the dish with cubed pork skin with a bit of fat. This was a trick shared by my cousin Paolo, who’s taken to collecting family recipes from the elders before they’re forgotten.
He told me, “Start by rendering pork skin with garlic and onions. Don’t rush it. Let the skin brown and the fat melt.” This does two things: it creates a natural oil base that adds depth, and it gives the dish a subtle smokiness that sets it apart from your everyday stew.
Of course, if you’re watching your cholesterol, you can skip this step. The dish will still be delicious, thanks to the pickles and tomato sauce combo.
Cooking Guiso the Kapampangan Way
The actual process of making guiso Kapampangan is pretty straightforward, which is why it’s great even for beginners. You start by sautéing garlic and onions until soft—nothing fancy here. Then you give the pork liver a quick sear. It’s important not to overcook the liver at this stage or it’ll get rubbery later on.
Once the pork and chicken are in the wok, the goal is to develop a light sear before simmering. This helps seal in the juices. Add the tomato sauce and half a cup of the pickle brine, and let it simmer until the flavors begin to marry. At this point, it might smell familiar, like menudo or afritada, but resist the urge to add sugar. The pickles will take care of that balance for you.
After about 15 minutes, remove the chicken to avoid overcooking it. Then let the pork continue to stew for another 45 minutes with the pickles. The goal is tender, melt-in-your-mouth pork and a sauce that’s thick and flavorful.
Finally, bring back the chicken, liver, and hotdogs to finish the dish. Adjust the seasoning and add more pickle brine if you want extra tang. Serve it hot with steamed rice, and maybe a cold glass of sago’t gulaman on the side.
A Slice of History on Your Plate
There’s something deeply cultural about how guiso Kapampangan brings together sweet, sour, and savory in one dish. Kapampangan cuisine is known for its boldness and complexity. The region has long been considered the culinary heart of the Philippines, and dishes like this are proof.
It’s believed that this dish evolved as an everyday version of fiesta favorites—simpler than caldereta, but richer than afritada. It carries with it the Kapampangan pride of “doing it better,” and it shows in how thoughtfully the ingredients are layered.
Final Thoughts on Guiso Kapampangan
If you’ve never tried this before, now’s the perfect time. It’s not just another tomato-based stew. It’s a story in a bowl—one that reminds you of your Lola’s kitchen, of fiestas in Pampanga, and of how Filipino food isn’t afraid to play with contrast.
So next time you crave comfort food with a twist, skip the usual and give guiso Kapampangan a try. Who knows? It might just become your next family favorite, too.
How to Cook Guiso Kapampangan
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.
