Pork giniling is one of the well known Filipino dish that consists of ground pork and vegetables like potatoes, carrots, tomatoes, bell peppers, greens peas and sometimes added with raisins. Although the raisin is just added to enhance the flavor, it is now essential to those who love a little extra sweetness and flavor of raisins to the dish. But to those who don’t like the taste of the raisins, you can omit it.
Pork Giniling: The Dish That Brought Back Memories
I still remember the first time I truly appreciated pork giniling. I was visiting my cousin Marivic in Cavite one rainy afternoon, and the whole house smelled like garlic, onions, and something warm and comforting simmering on the stove. I peeked into her kitchen and there it was—her version of this humble Filipino classic bubbling gently in a kawali, the vibrant colors of bell peppers and carrots popping against the rich, saucy ground pork. It was simple, but it smelled like home.
What is Pork Giniling?
If you grew up in the Philippines, chances are you’ve had this dish served with hot rice on a busy weekday night or as a baon tucked inside a lunchbox. It’s one of those no-frills, all-comfort meals that finds its way into every Filipino kitchen. This ground pork stew is usually made with a colorful mix of potatoes, carrots, tomatoes, green peas, and bell peppers. Some families, like ours, throw in raisins for a pop of sweetness. Others leave them out—and that’s okay too.
It’s this flexibility that makes giniling na baboy so beloved. My Tita Rosie says it’s a “pantry meal” because most of the ingredients are probably already sitting in your fridge or cupboard. Even better, it’s easy on the budget and quick to cook, which is perfect for busy parents or beginner cooks just finding their way in the kitchen.
The Technique Behind the Flavor
What makes this simple stew burst with flavor? It all starts with the gisa. Sautéing garlic and onions until they’re fragrant builds the base. This classic Filipino technique—known as ginisa—is like the first stroke in a painting. Don’t rush this step; let the onions get soft and translucent so their sweetness blends into the dish.
Next comes the tomatoes. Some cooks use tomato sauce, but my uncle Boyet swears by fresh chopped tomatoes. He says they give a lighter, more natural taste that balances the richness of the pork. Once they’ve softened, you add the ground pork, stirring until it browns. This step not only cooks the meat but also helps it soak up all the aromatic flavors already in the pan.
The magic happens when you simmer everything together with a bit of soy sauce, oyster sauce, and black pepper. This blend gives depth and umami without overpowering the natural sweetness of the vegetables. A splash of water helps bring it all together into a light stew. Let it cook low and slow—your patience will be rewarded.
When the pork is tender, in go the chopped carrots and potatoes. My sister Lani told me she learned from a neighbor in Davao to cut the veggies small so they cook faster and blend in better with the meat. That little tip makes a big difference—each spoonful becomes a perfect mix of savory meat and tender vegetables.
Just before finishing, you stir in green peas, bell peppers, and—if you’re like my Lola Sabel—a handful of raisins. That last addition gives the dish a sweet surprise, almost like a wink. Of course, if raisins aren’t your thing, just leave them out. It’s your kitchen, your rules.
A Taste of History
Pork giniling is often compared to the Latin American dish picadillo, which also features ground meat, tomatoes, and vegetables. That’s no coincidence—Spanish influence during the colonial period left its mark on many Filipino dishes. But over the years, we made it our own. We swapped out some ingredients, adjusted for local taste, and now it sits proudly as a staple in our cuisine.
Some say it even resembles a deconstructed menudo, minus the liver and with a slightly different cooking process. In fact, this dish is sometimes called giniling na menudo in some provinces. That’s the beauty of Filipino food—it evolves, adapts, and always finds a way to comfort us.
Make it Yours
The best thing about this dish is how easy it is to adjust. Want it saucy? Add a bit more water or tomato sauce. Craving more heat? A chopped siling labuyo can take it in a spicier direction. I’ve even seen some friends top it with a fried egg and serve it as giniling rice bowl—simple but oh so satisfying.
When I make this now, I always remember the version I had in Cavite with Marivic, and the way her kids happily asked for seconds. This dish doesn’t just fill the stomach—it feeds the soul. It’s home-cooked comfort in every bite.
Serve it Right
You can enjoy it over freshly steamed rice, of course—that’s the classic way. But if you’re feeling creative, try stuffing it in bread rolls or serving it as a filling for empanadas. It’s versatile, easy, and incredibly forgiving.
So the next time you’re wondering what to cook with that pack of ground pork in your fridge, give this giniling recipe a try. Whether it’s your first time making it or your fiftieth, it always has a way of bringing you home.
Pork Giniling
Ingredients
- 1/2 kilo ground pork
- 3 pcs ripe tomatoes chopped
- 1 pc potatoes cubed
- 1 pc small carrot cubed
- 2 pc small bell peppers slice into squares
- 1/4 cup green peas
- 1 tsp raisins
- 2 pc small onion minced
- 3 cloves garlic minced
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- black pepper
- 1 cup water
- 2 Tbsp cooking oil
Instructions
How to Cook Pork Giniling
- Heat cooking oil in a pan and sauté garlic and onion until fragrant.
- Add the chopped tomatoes and saute until the tomatoes are soft.
- Add the ground pork and stir until it changes in color. Then add soy sauce, oyster sauce and black pepper. Stir for 1 minute then add 1 cup of water.
- Cover and simmer in low heat for 15 minutes. Then add potatoes and carrots. Stir then cover and simmer until the potatoes are tender.
- Add the green peas, bell peppers and raisins. Stir to distribute the veggies with the ground pork.
- Season with patis and add more according to your preferred taste. Cook for 2 to 3 minutes more and turn off heat.
- Serve hot with cooked rice or bread if desired.
Video
Notes
Cooking Tips:
Sauté Slowly for Depth of Flavor
Take your time when sautéing garlic, onions, and tomatoes—this step sets the flavor foundation. Let the onions turn translucent and the tomatoes break down fully to release their natural sweetness. Rushing this part can leave the dish tasting flat instead of rich and savory.Cut Vegetables Evenly for Perfect Texture
Chop your potatoes and carrots into uniform, small cubes so they cook evenly and blend well with the ground meat. This ensures every spoonful has a good mix of textures and flavors. Uneven cuts can leave you with undercooked or mushy bits that throw off the whole dish.Don’t Skip the Simmering
After adding the sauces and water, let the mixture simmer over low heat to give the pork time to absorb all the seasonings. This slow cooking helps meld the flavors and tenderize the meat. Cutting the simmering time short often results in a dish that tastes rushed and underdeveloped.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:500g, Calories:538kcal, From fat:310, Total fat:34.5g, Saturated Fat:11.2g, Trans Fat:0g, Cholesterol: 92mg, Sodium: 1058g, Total Carbohydrate: 30g, Dietary Fiber: 6g, Sugars: 8g, Protein: 27g, Vitamin A: 84%, Vitamin C: 142%, Calcium: 8%, Iron: 15%
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