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Filipino pork giniling with ground pork, potatoes, carrots, tomato sauce, and sliced boiled eggs
The Filipina Cy

Pork Giniling Recipe

Easy Filipino pork giniling made with savory ground pork, potatoes, carrots, tomato sauce, oyster sauce, and optional boiled eggs. A simple, comforting Filipino meal that's perfect with steamed rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds ground pork preferably 80% lean
  • 1 cup potatoes diced
  • 1 cup carrots diced
  • 1 cup tomato sauce
  • 1 tbsp oyster sauce plus more to taste
  • 8 cloves garlic minced
  • 1 medium onion diced
  • 1 tsp brown sugar
  • 1 tsp beef or pork powder
  • 4 boiled eggs sliced, or 8 boiled quail eggs, optional
  • 3 tbsp cooking oil
  • 1 cup water
  • Salt or fish sauce to taste
  • Black pepper to taste
  • Green onions chopped, for garnish

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Method
 

  1. Brown the pork. Heat the cooking oil in a large pan over medium-high heat. Add the ground pork and cook until nicely browned, breaking it apart as it cooks.
  2. Sauté the aromatics. Add the minced garlic and diced onion. Sauté until the onion softens and the garlic becomes fragrant.
  3. Make the sauce. Add the beef or pork powder, tomato sauce, oyster sauce, brown sugar, and water. Stir well and simmer for about 15 minutes.
  4. Fry the potatoes and carrots. While the pork simmers, heat a little oil in a separate pan. Fry the diced potatoes and carrots until lightly browned.
  5. Combine. Add the fried potatoes and carrots to the pork mixture. Continue cooking until the vegetables are tender and have absorbed some of the sauce.
  6. Taste and season. Taste before adding additional seasoning since the oyster sauce and beef or pork powder already add plenty of flavor. Season with salt or fish sauce and black pepper as needed. Add the boiled eggs and simmer for another 2–3 minutes.
  7. Serve. Garnish with chopped green onions and serve hot with freshly cooked rice.

Notes

Eggs: Regular boiled eggs or boiled quail eggs both work, or leave them out completely.
Vegetables: Peas, raisins, or bell peppers can be added if you like them in your giniling.
Oyster sauce: Start with 1 tablespoon and taste before adding more.
Sauce: Add a splash of water for a saucier giniling, or simmer uncovered a little longer for a thicker sauce.
Serving: Best served hot with freshly cooked rice.