The 20th Annual Filipino Fiesta will feature two colorful events: a parade that runs from Fort DeRussy to Kapiolani Park, followed by the fiesta itself at the park. The fiesta showcases the rich traditions of the Filipino culture with a regional cultural village, keiki village, daylong entertainment and food booths.

In the spirit of the festival, try some classic Filipino recipes.

PORK GUISANTES

1 tablespoon vegetable oil
1-1/2 pounds lean pork, cut into 1-1/2-inch pieces 1 inch thick
2 cloves garlic, peeled and minced
1/2 cup water
1 (8 ounce) can tomato sauce
1 teaspoon white vinegar
2 sticks cinnamon
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen peas
1 red bell pepper, sliced, or 1/2 cup sliced pimientos

In large skillet, heat oil over medium heat. Sauté pork and garlic until brown. Drain excess fat. Add water and cook, uncovered, on medium-high until liquid is reduced.

Add tomato sauce, vinegar, cinnamon, bay leaf, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally.

Add peas and bell pepper; cover and cook 5 minutes. If using pimientos, add just before serving.

Discard cinnamon sticks and bay leaf. Serves 6.

Approximate nutritional information, per serving: 210 calories, 6 g fat, 1.5 g saturated fat, 75 mg cholesterol, 700 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g sugar, 27 g protein

PINAKBET

1-1/2 pounds pork belly, cut into 2-inch strips 1/2inch thick
4 cloves garlic, crushed
1-1/2-inch piece ginger root, peeled and thinly sliced
3 tablespoons patis (fish sauce)
3 tomatoes, quartered
6 long eggplants, cut into 2-inch pieces
2 large bittermelons, seeded and cut into 2-inch pieces (optional)
1/2 pound long beans, cut into 2-inch pieces
1/2 pound winged beans, cut into 2-inch pieces

In large nonstick sauce pot over medium-high heat, fry pork until crisp; drain fat. Add garlic, ginger and patis; cook 1 minute.

Stir in tomatoes and add vegetables; cover and cook over medium for 10 minutes, stirring occasionally.

Lower heat and cook, uncovered, another 20 minutes or until vegetables are firm but cooked through. Serves 6.

Approximate nutritional information, per serving (assumes half fat from pork belly poured off): 440 calories, 31 g fat, 11 g saturated fat, 80 mg cholesterol, 700 mg sodium, 26 g carbohydrate, 10 g fiber, 6 g sugar, 17 g protein

BANANA LUMPIA

4 firm-ripe apple or cooking bananas
2 tablespoons brown sugar
1 teaspoon ground cinnamon
6 lumpia wrappers
Vegetable oil for frying

Cut bananas lengthwise into thirds. Combine sugar and cinnamon.

Place two banana pieces on each lumpia wrapper; sprinkle sugar mixture over banana pieces. Wrap like an envelope, sealing edges with water.

Heat oil; fry lumpia until golden brown, 1 to 2 minutes per side. Drain on paper towels; serve immediately. Serves 6.

Approximate nutritional information, per serving: 200 calories, 5 g fat, no saturated fat, 3 mg cholesterol, 200 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g sugar, 4 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.