Pork Giniling Recipe
- Updated as of March 20, 2023 by Ziggy Naguiat.
Pork giniling is a one of the easiest recipes to put together! It's a staple ulam in Filipino cuisine that can come together fast, plus it's hearty and can be made in big batches, too.
What is Pork Giniling?
Pork giniling is made with ground pork ("giniling" means "ground" in Filipino), and there are many, many ways to cook it. This simple recipe brings out the flavors of the pork and vegetables, with contrasting textures to entice your taste buds. And it doesn't take long to prepare or cook either!
Table of Contents
• Tips to Make the Best Pork Giniling
• How to Make Pork Giniling Recipe Video
How to Serve Pork Giniling
This pork giniling recipe can be done any time you're craving it, no matter the occasion. Serve it with some piping hot rice, or maybe as a filling for warmed pandesal. Or, eat it with some garlic fried rice for more flavor!
Serve this dish with some fried saging saba slices and fried eggs and you got yourself an arroz ala cubana dish.
For a more Asian flair, look for toban djan or Chinese spicy bean paste to add to the giniling when cooking. The extra heat, umami, and flavor from the chillies gives the dish a definite kick to the palate that'll make you want for more! Add oyster sauce for even more umami and with an earthy sweetness.
How to Cook Pork Giniling
To cook pork giniling, simply sautee the chopped garlic onions and tomatoes first in a saucepan. Then add the pork and the rest of the ingredients along with some water. Simmer until tender. Serve warm with lots of rice!
Tips to Make Easy Pork Giniling
1 Chop the ingredients into even shapes and sizes.
This ensures that the veggies, especially the carrots and potatoes all cook evenly so you won't have any that are raw or overcooked. Remember: the smaller you dice them, the faster they will soften!
2 Add the ingredients and cook each one thoroughly at a time.
It's tempting to just throw everything in and let it all cook at once, but you'll wind up lowering your cookware's temperature drastically, not to mention creating excess moisture that takes forever to evaporate. Take your time and brown them evenly to create extra flavor.
3 When adding the water, raise the temperature of the pan until it's nice and sizzling so you can "deglaze" the pan more easily.
The water is not only added for moisture and to make a sauce, but it will also deglaze the pan when it's added in. Deglazing a pan means you dissolve the browned bits that are stuck to the pan due to frying, and this adds more flavor to the dish. The higher temperature will make sure the pan doesn't lose too much heat when you add the water in.
How to Store Pork Giniling
1 Pork giniling keeps well in the refrigerator.
You can store pork giniling in the ref in an airtight container for about a week. The tomatoes in the dish are acidic and may lead to quick spoilage if not eaten by then.
2 For longer storage, keep pork giniling in the freezer.
This will keep in the freezer for about a month before the quality goes down, and you don't need to worry about the tomatoes. It's easy to reheat in the microwave, so if you're thinking of adding pork giniling to your meal prep, this is the best way to store it.
Watch: How to Cook Pork Giniling Video
Pork Giniling Recipe