Filipino Pork Giniling with Stir-Fried Vegetables
A flavorful and approachable Filipino pork giniling, featuring ground pork stir-fried with seasonal vegetables and traditional aromatics, perfect for a quick weeknight meal. This recipe highlights familiar techniques and ingredients, showcasing a classic dish without fusion or novelty, while embracing a non-recent cuisine and seasonal produce.
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Overview
This Filipino Pork Giniling is a flavorful and hearty ground pork stir-fry combined with fresh seasonal vegetables. It's a homey, quick-to-prepare meal perfect for weeknights that highlights traditional Filipino aromatic flavors like garlic, onion, and tomato, harmonizing with garden-fresh produce.
Why you’ll love it
Giniling is a popular Filipino ground meat dish that’s comforting and versatile. This version is easy to prepare, nutritious, and packed with vegetables, making it a balanced, one-pan meal. The stir-fry method keeps flavors vibrant and textures tender crisp.
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Ingredient notes
Use freshly ground pork for the best texture and flavor. Seasonal vegetables such as green beans, carrots, and bell peppers add color and freshness. Aromatics like garlic and onion form the flavor backbone. Tomato provides subtle acidity and sweetness. Soy sauce adds savory depth, and fish sauce or salt can be adjusted to taste.
Serving & storage
Serve hot with steamed white rice or garlic fried rice for an authentic experience. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly until steaming hot before serving. Do not refreeze previously cooked pork to ensure food safety.
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Chef tips
- For a richer flavor, use pork broth instead of water.
- Do not overcook the vegetables; keep them crisp for better texture.
- Ensure pork is cooked to an internal temperature of at least 71°C (160°F) for food safety.
- Use freshly ground black pepper for optimal aroma.
Ingredients
- 500 g (1.1 lb)ground pork
- 1 medium (150 g)onion, finely chopped
- 3 clovesgarlic, minced
- 1 medium (150 g)tomato, chopped
- 150 ggreen beans, trimmed and cut into 2.5 cm (1 inch) pieces
- 100 gcarrots, peeled and thinly sliced
- 1 mediumred bell pepper, sliced into strips
- 2 tablespoonsvegetable oil
- 2 tablespoonssoy sauce
- 1 tablespoonfish sauce (patis) or to taste
- 1 teaspoonblack pepper, freshly ground
- to tastesalt
- 100 ml (approximately ⅓ cup)water or pork broth
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Equipment
- large skillet or wok
- wooden spoon or spatula
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories320
- Protein25 g
- Carbs10 g
- Fat18 g
Step-by-step
Step 1
Heat vegetable oil in a large skillet or wok over medium heat.Step 2
Add chopped onion and sauté until translucent, about 3 minutes.Step 3
Add minced garlic and cook until fragrant, about 30 seconds.Step 4
Add chopped tomato and cook down until soft, about 4 minutes, stirring occasionally.Step 5
Add ground pork to the skillet. Break it up with a spatula and cook until no longer pink, about 6 minutes.Step 6
Stir in soy sauce, fish sauce, and freshly ground black pepper. Mix well.Step 7
Add green beans, carrots, and bell pepper. Stir well to combine.Step 8
Pour water or pork broth into the pan, cover, and simmer gently for 4–5 minutes until vegetables are tender but crisp.Step 9
Remove lid and cook for another 2 minutes to reduce excess liquid if necessary.Step 10
Taste and adjust seasoning with salt and additional fish sauce if needed. Serve immediately with steamed rice.
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