Pork Giniling Croquette is a simple appetizer dish made from pork giniling and mashed potato. I like to eat this croquette version simply with ketchup. I also tried it with homemade ranch dip and it was also a perfect combination. The cooking video below will show you exactly how I prepared this dish from scratch. I made […]
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Pork Giniling Kaldereta is a simple dish that you can make for lunch or dinner. If you like pork giniling and if you are a fan of kaldereta at the same time, this recipe is perfect for you. This dish is a crossover of these dishes. It can be eaten with plain white rice or […]
Got any idea for a simple and delicious meal for lunch yet? How about checking out this Pork Giniling with Quail Eggs recipe? This is another version of our popular pork giniling dish. This one is more kid friendly because it makes use of quail eggs — you know how the little ones love cute stuff. […]
Chicken Giniling with Green Peas is a Filipino stew that makes use of ground chicken meat. This dish is usually made using ground pork, but it is a good idea to use other meat to see which is better. In this case, both chicken and pork ranked equal based on my personal judgement. There are […]
Tortang Giniling is a type of Filipino omelet wherein ground meat (beef and pork being the most common) is sautéed with vegetables such as garlic, onions, and tomatoes then mixed directly with beaten eggs.
Unlike traditional omelets where eggs are folded around meats, cheeses, and vegetables; this recipe suggests cooked ground meat to be mixed in the beaten egg mixture before frying. A typical breakfast food, Tortang Giniling is best served with garlic fried rice and banana ketchup. Aside from being a breakfast food, this can also serve as your child’s packed lunch meal at school or your lunch at work – especially when you are always on the go.
I like this dish for three simple reasons: it is easy to prepare, economical (low cost), and delicious.
The only challenge that you might face is flipping the omelet. Since this covers the entire pan, it is quite challenging to flip everything and ensuring that the omelet lands in one piece. If you are having the same issue, try getting a similar sized pan or plate then transfer the omelet there (cooked part facing down). A spatula will be extra helpful to assist you in bringing the uncooked part of the egg back in the hot pan; you may also divide the ingredients into serving sizes and cook each one after the other; through this, flipping the omelet should come with ease.
I know that you have your own versions of this dish. Can you tell us how you do it? We love to learn new cooking styles and techniques. We hope to hear from you soon.