This quick and easy pork giniling or giniling na baboy recipe comes together in 30 minutes with minimal ingredients. Ground pork, potatoes, carrots and peas are simmered in a seasoned tomato sauce. Serve with a bowl of rice or slice of bread for a complete meal.
This Filipino mince pork called giniling na baboy is comfort food at its best. It reminds me of home and mom’s home cooking. We rarely had it because pork was expensive back then and this made it special whenever served because it was only occasional that we had it.
The pork was browned and then simmered in fresh tomato sauce with potatoes, carrots and peas. It results in a tasty pork dish to eat with rice. The sauce was almost enough to eat with rice because of the flavours that melded from simmering.
Would you believe this giniling na baboy dish is ready in 30 minutes? Yes, it is quick and easy to prepare for a weeknight meal or make ahead to keep in the fridge or freezer for later meals.
If you are looking for more Asian-inspired dishes check out soy sauce chicken, teriyaki turkey meatballs and laab gai.
What is giniling na baboy?
Giniling is ground or mince in Filipino and baboy refers to pork. So, giniling na baboy is ground pork. This recipe is a basic version and easily customisable. Every family would have their versions or recipe to make giniling na baboy according to taste and availability of ingredients. This dish is inluenced by the Latin American dish Picadillo which is a dish made of ground beef and vegetables. The name originates from the Spanish word picar which means to mince. Filipinos also call giniling Picadillo.
What does giniling mean?
Giniling means something ground or milled in Filipino. In this instance giniling refers to ground meat.
Why You’ll Love This Giniling Recipe
This Filipino ground pork recipe is a must-have and a must-try.
- Comforting – this pork with potatoes, carrots and peas in tomato sauce hits the spot especially when served with a bowl of warm, fluffy rice.
- Quick, easy, great for weeknights and make-ahead meals – make a big batch on a weeknight and save some for easy lunches or weeknights
- Flavourful – made with fresh ingredients, simmered gently, the flavours come together to make a tasty, hearty dish
Ingredients and Substitutions
Here’s everything you’ll need (exact amounts can be found in the recipe card below).
Ground pork – in some places like the UK supermarkets, ground meats are labelled as mince and so look for mince pork or beef. Ground beef, chicken or turkey could also work for this recipe.
Potatoes – added for substance and body, thickens the dish
Carrots – added for substance and body as well as natural sweetness
Peas – use fresh if available or for convenience and availability use tinned or frozen peas and they all work
Neutral cooking oil
Garlic – mince the garlic finely, toast or brown it for a garlicky flavour like Filipinos do before adding the onion
Onion – use white parts of the spring onion but mind the shorter cooking time as it does not take long to soften as long as an onion
Tomatoes – use fresh tomatoes if possible but use tinned if you must
Bay leaf – added for the herbal fragrance and flavour
Salt and pepper – add according to taste
Water – use a needed, substitute with pork broth for more flavour
How to make Filipino Mince Pork
First, heat a pan or wok on medium heat. Add in cooking oil and garlic the brown the garlic. Add the onion and saute until soft and translucent then push to the side of the pan and add in the mince, brown on all sides. This takes around 5 minutes.
Push the meat and aromatics to the side of the pan, add the potatoes and carrots. Stir fry.
Push the meat and vegetables to the side and add the chopped fresh tomatoes. Stir fry for a minute or until soft.
Add a splash of water, place the bay on top, cover and simmer for 10 to 12 minutes.
Check if the potatoes and carrots are fork-tender, if so, sprinkle with salt and pepper to taste. Then serve with a bowl of rice and enjoy.
How to serve giniling
Serve Filipino mince pork with steamed rice or bread. But it is also good with fried rice or wrap.
Leftovers and Storage
Store leftover giniling in a sealed container in the refrigerator for 3-4 days. Freeze for up to 3 months. Thaw and reheat properly before serving.
Try these Filipino meat recipes next:
Chicken Tinola a warming chicken soup
Filipino Chicken Curry an Indian-cuisine inspired chicken dish with spices
Chicken Adobo a Filipino dish of chicken braised in soy sauce-vinegar marinade
Watch how to make easy pork giniling
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
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Let’s get cooking!
Easy Pork Giniling Recipe
Ingredients
- 125 grams ground pork
- 100 grams potatoes diced
- 100 grams carrots diced
- 1 tbsp neutral cooking oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 50 g peas frozen, tinned, fresh
- 1 leaf bay
- salt and pepper to taste
Instructions
- Heat the oil in pan to medium heat. Add the garlic and cook until brown in colour. Add the onion and cook down for 5 minutes to soften.
- Add the potatoes and carrots to the pan and stir-fry. Push to the side of the pan to make room for the ground pork.
- Add the pork and brown for up to 5minutes. The meat does not need to be cooked all the way through.
- Add the tomatoes then cook until soft.
- Pour water or stock. Place a bay leaf, cover and let simmer for 10 to 12 minutes.
- Check the potatoes and carrots are done.
- Season to taste. Serve over cooked rice. Enjoy!
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