Pork Giniling
Pork giniling is Filipino ground pork simmered in tomato sauce with diced potatoes and carrots, seasoned with pork bouillon and a touch of sugar. The pork browns first in garlic and onion, then braises until the sauce thickens and the vegetables turn tender. Top it with hard-boiled eggs and serve it warm with steamed white rice.
Servings: 6 people
Calories: 474kcal
Cost: $
Equipment
- Cooking pot A heavy-bottomed pot holds a steady simmer and keeps the tomato sauce from scorching.
- Wooden spoon Breaks the ground pork into small, even crumbles as it browns.
Ingredients
- 1 1/2 lbs ground pork
- 1 1/2 cups potatoes diced
- 1 cup carrots diced
- 8 oz tomato sauce
- 6 cloves garlic crushed
- 1 pieces onion medium, minced
- 1 teaspoon granulated sugar
- 1 pieces pork bouillon cube
- 4 pieces hard-boiled eggs peeled (optional)
- 3 tablespoons cooking oil
- 1 cup water
- salt and ground black pepper to taste
Instructions
- Heat 3 tablespoons of cooking oil in a cooking pot over medium heat.3 tablespoons cooking oil
- Add the crushed garlic and sauté until light golden brown.6 cloves garlic
- Add the minced onion and keep sautéing until it softens.1 pieces onion
- Add the ground pork and cook for 5 minutes, stirring occasionally to break it into smaller pieces.1 1/2 lbs ground pork
- Add 1 pork bouillon cube, 8 oz. tomato sauce, and 1 cup water. Stir well and bring to a boil. Reduce the heat and simmer for 20 minutes.1 pieces pork bouillon cube, 8 oz tomato sauce, 1 cup water
- Add the diced potatoes and carrots, stirring to distribute them evenly. Continue simmering for 10 to 12 minutes, or until the vegetables are tender.1 1/2 cups potatoes, 1 cup carrots
- Add the granulated sugar, then season with salt and ground black pepper to taste. Stir until well combined.1 teaspoon granulated sugar, salt and ground black pepper
- Arrange the peeled hard-boiled eggs in the pot, then turn off the heat.4 pieces hard-boiled eggs
- Transfer the pork giniling to a serving bowl and serve warm with steamed white rice. Share and enjoy!
Video
Notes
Even dice – Cut the potatoes and carrots into the same 1/2-inch cubes so both turn tender within the 10 to 12 minute simmer.
Make-ahead – Giniling tastes even better the next day once the sauce settles into the pork. Refrigerate in a covered container for up to 4 days and reheat over low heat with a splash of water; add the eggs fresh when serving.
Freezing – Freeze the giniling without the eggs for up to 3 months. Thaw overnight in the refrigerator before reheating.
Breakfast plate – Pair leftover giniling with garlic fried rice and a sunny-side-up egg for a quick silog-style breakfast.
Scaling – When doubling the recipe, brown the pork in two batches so it sears and crumbles instead of steaming.
Nutrition
Serving: 260g | Calories: 474kcal | Carbohydrates: 14g | Protein: 25g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 206mg | Sodium: 555mg | Potassium: 720mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3850IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2.4mg