New Filipino pork dish brings fresh flavors to Hawaii school lunch

HONOLULU (HawaiiNewsNow) – A new dish is coming to the menu for Hawaii public school lunches.

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Cafeterias statewide were given the chance to serve pork guisantes for lunch, made with locally sourced pork from Island Farms in Waianae and locally grown bell peppers.

Over 7,400 pounds of local pork and about 950 pounds of bell peppers are expected to be distributed to about 130 participating schools.

The traditional dish was new to some students at King William C. Lunalilo Elementary on Oahu, who were able to taste the dish and give feedback.

“It was really good, and I don’t think I’ve had it before,” said third grader David Yin. “It’s really new to me, and I was surprised that it’s delicious.”

For some students, the meal reflected flavors connected to their own cultural backgrounds with familiar flavors.

“It was good, and it was familiar from home,” said fifth grader Jzlin Dela Cruz, whose family regularly makes pork guisantes at home.

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Fifth grader Jessica Luu had a similar experience, noting flavors she recognized.

“I thought it would be bad because I saw the peas,” Luu said. “But then I tasted the sauce and it tasted like my Vietnamese culture.”

The new dish is part of the state DOE’s farm-to-school initiative, which aims to expand Hawaii’s sustainable farming practices, improve student health, and support local farmers.

The Hawaii public school system is one of the state’s largest institutional consumers of food, serving more than 100,000 student meals per day.

The DOE continues to work with Hawaii farmers and vendors to serve local meals statewide on a more regular basis.

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