{"id":155214,"date":"2026-01-29T18:07:08","date_gmt":"2026-01-29T18:07:08","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/155214\/"},"modified":"2026-01-29T18:07:08","modified_gmt":"2026-01-29T18:07:08","slug":"tanya-hollands-dominican-pork-guisado","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/155214\/","title":{"rendered":"Tanya Holland’s Dominican Pork Guisado"},"content":{"rendered":"

Tanya Holland, especially among Bay Area foodies, needs no introduction.<\/p>\n

She\u2019s the award-winning celebrity chef behind Oakland\u2019s Brown Sugar Kitchen, B-Side BBQ and Town Fare, and the author of multiple cookbooks. She competed on \u201cTop Chef,\u201d hosted \u201cTanya\u2019s Kitchen Table<\/a>\u201d on the Oprah Winfrey Network and today serves on the James Beard Foundation\u2019s Awards Committee.<\/p>\n

For the Super Bowl this year, she\u2019ll be at a cousin\u2019s 80th birthday party.<\/p>\n

In celebration of Puerto Rican artist Bad Bunny\u2019s upcoming halftime show, she opted to share her recipe for Dominican Pork Guisado. While some seasonings can differ between Dominican and Puerto Rican guisados, this rich stew is a pan-Caribbean staple.<\/p>\n

\u201cAs a young chef in Manhattan during the late 1990s, I embarked on my first Executive Chef position at a Caribbean-themed restaurant located on the Lower East Side,\u201d Holland writes in an email. \u201cOne of the restaurant\u2019s owners, who was of Dominican heritage, requested that the menu showcase dishes reflecting her family\u2019s recipes, albeit with a modern twist. At the time, I was unfamiliar with Dominican cuisine, so I immersed myself in research by visiting local neighborhood establishments and seeking out the limited cookbooks available.<\/p>\n

RELATED: 15 fantastic Bay Area game-day picks for wings<\/a><\/p>\n

\u201cThe blend of tomatoes, fresh herbs, citrus, olives, and capers resonates with the ingredients common in the Southern Rh\u00f4ne,\u201d she continues. \u201cIt is fascinating to see how different cultures utilize similar ingredients to create unique dishes. The slow-cooked, braised meats of guisado are especially appealing and provide a comforting, hearty base for pairing with wine.\u201d<\/p>\n

The dish pairs well with Sang des Cailloux Vacqueyras<\/a> wine from France\u2019s Southern Rh\u00f4ne region, which can be found at Kermit Lynch Wine Merchant in Berkeley and Larkspur.<\/p>\n

\u201cThe pairing creates a synergy that highlights the strengths of both the dish and the wine, showcasing how culinary traditions and wine regions can harmonize beautifully,\u201d Holland writes.<\/p>\n

\"ChefChef Tanya Holland’s Dominican Pork Guisado recipe yields a rich stew of marinated pork and vegetables, cooked slowly in a Dutch oven. (Photo courtesy of Tanya Holland)\u00a0
\nDominican Pork Guisado<\/p>\n

Yield: Makes 6-8 servings<\/p>\n

INGREDIENTS<\/p>\n

2 pounds pork shoulder, cut into 2-inch pieces<\/p>\n

1 tablespoon kosher salt<\/p>\n

1 tablespoon freshly ground black pepper<\/p>\n

1 tablespoon smoked paprika<\/p>\n

2 tablespoons of fresh chopped oregano (dry can be substituted)<\/p>\n

1 tablespoon minced garlic<\/p>\n

1 large yellow onion, cut into 1-inch dice<\/p>\n

1\/4 cup plus one tablespoon Worcestershire sauce<\/p>\n

3 tablespoons olive oil (plus more for saut\u00e9)<\/p>\n

2 large bell peppers, cut into 1-inch dice (can be red, green or combination)<\/p>\n

1 cup white wine<\/p>\n

2 cans (14.5 ounces each) crushed tomatoes<\/p>\n

1 tablespoon concentrated tomato paste<\/p>\n

Zest of one large orange<\/p>\n

1 cup pitted green olives, cut in half<\/p>\n

3 tablespoons capers<\/p>\n

Salt to taste<\/p>\n

Fresh chopped Italian parsley<\/p>\n

DIRECTIONS<\/p>\n

Place pork in a sealable container and sprinkle with salt, pepper and paprika. Add oregano, garlic and onions. Add Worcestershire sauce and oil, and toss everything together until pork is uniformly marinated. Cover dish and refrigerate overnight or at least 2 hours.<\/p>\n

Heat oven to 300 degrees. On the stovetop, heat a Dutch oven over medium-high heat. Remove the pork from the marinade, leaving the onions behind in the marinade. Do not discard.<\/p>\n

Add about a tablespoon of additional oil to the heated pot and brown pork pieces on all sides. Remove pork (can rest on a baking pan or plate), then add onions and marinade. Add prepared peppers and saut\u00e9 about 5 minutes to sweat some of the juices out of the vegetables, but not to overcook. Deglaze the pot with white wine. Allow this to cook down for about 5 minutes, then add tomatoes, tomato paste, orange zest, olives and capers.<\/p>\n

Bring pork and vegetables to a simmer and cover. Transfer to the oven and cook until pork is fork-tender, about 75 minutes. Test and return to the oven if it needs more time. Season to taste with additional salt. Finish with chopped parsley.<\/p>\n

Stir the stew vigorously before serving to incorporate the oil; the oil adds flavor.<\/p>\n

Water or chicken broth can be added to create more broth if desired.<\/p>\n

Serve over rice.<\/p>\n

\u2014 Recipe courtesy of Tanya Holland<\/p>\n

More recipes for your Super Bowl LX celebration:<\/p>\n","protected":false},"excerpt":{"rendered":"Tanya Holland, especially among Bay Area foodies, needs no introduction. She\u2019s the award-winning celebrity chef behind Oakland\u2019s Brown…\n","protected":false},"author":2,"featured_media":155215,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[389,184,7,332,413,421,143,145,144,2124,412,11730,11191,420],"class_list":{"0":"post-155214","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-oakland","8":"tag-alameda-county","9":"tag-bay-area","10":"tag-california","11":"tag-east-bay","12":"tag-food","13":"tag-food-and-drink","14":"tag-oakland","15":"tag-oakland-headlines","16":"tag-oakland-news","17":"tag-recipes","18":"tag-restaurants","19":"tag-super-bowl","20":"tag-super-bowl-lx","21":"tag-things-to-do"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/155214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=155214"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/155214\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/155215"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=155214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=155214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=155214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}