Pork & Peas
Since the early 70s, my grandpa, Fred Acoba, volunteered to cook for Kekaha youth sports programs like baseball and football since my father, Edmund Acoba, participated as a kid. Pork & Peas is a very special meal in our family. This dish signifies family, friends, and community. Plus, it is a gentle reminder that this meal is best enjoyed with loved ones.
Ingredients:
| 3 lbs | pork shoulder or butt |
| 1 cup | shoyu |
| ½ cup | apple cider vinegar |
| 3 | bay leaves |
| 3 cloves | garlic |
| 1 tsp | pepper |
| 1 | yellow onion |
| 2 | red bell peppers |
| 3 oz | tomato paste |
| 1 package | frozen peas |
Instructions:
- Cut pork into bite sized pieces and place in a bowl or Ziploc bag
- Cover the pork with shoyu and vinegar. Add in bay leaves, garlic and pepper
- Marinate for at least 30 minutes
- Pour pork and marinade in a wok or pot over medium heat
- Bring to a boil, then let simmer for 15 minutes, stirring often
- Dice the red pepper and onion
- Add in tomato paste, peas, onion and red pepper
- Simmer while stirring often for 45 minutes to an hour
Recipe submitted by Beau Acoba, Grandson of Federico Acoba, Jr.
