This pork giniling features ground meat and vegetables simmered in a hearty tomato sauce. Simple, filling, and reliable even on the busiest weeknights.
Giniling translates to "ground" or "minced", referring to the ground meat used in the Filipino dish. This pork giniling builds quick flavor with a hearty tomato sauce. A colorful mix of veggies— potatoes, carrots, green peas, bell peppers—bulk everything up. Use canned tomatoes and frozen pre-chopped vegetables for extra convenience on busy days. Serve warm with hot steamed rice, and consider a fried egg on the side.
Cook aromatics and tomatoes: Heat oil in a large pan over medium heat. Add onions and cook, stirring frequently, until soft, about 2–3 minutes. Add garlic and cook until fragrant, about 1–2 minutes. Do not brown. Add chopped tomatoes and cook until softened and a chunky sauce starts to form, about 8–10 minutes.
Cook pork: Add ground pork. Cook, stirring as needed, until lightly browned and fat has rendered, about 8 minutes. Season with soy sauce and patis, then cook for another 1–2 minutes.
Add tomato paste and sauce: Add tomato paste. Cook until paste darkens and smells sweet and roasted, about 2–3 minutes. Add tomato sauce and water. Continue cooking for 5 minutes as the liquid comes to a simmer.
Add potatoes and carrots: Once liquid is simmering, add potatoes and carrots. Cover and cook, stirring occasionally to scrape the bottom, until vegetables are tender, about 10–15 minutes. How long they cook depends on the size of your dice.
Add peas and bell peppers: Uncover pan and add peas and bell peppers. Cook, uncovered, for 4–5 minutes. Taste and adjust seasoning with patis and pepper.
Serve: Transfer pork giniling to a serving bowl, or divide between individual plates with hot steamed rice.
