Giniling Baboy is easy to make for family dinners as well as special occasions. With ground pork, potatoes, carrots, bell peppers, raisins, and fresh tomatoes, this Filipino stew is hearty, tasty, and the ultimate comfort food.
It's been a hectic week here at the Kawaling Pinoy headquarters as we work on brand new recipes such as chicken sisig and update old-time favorites such as pasta fruit salad for our 24 Days to Christmas series. We have tons of delicious food for this special series so I hope you follow along and find a few scrumptious ideas for your Noche Buena.
Soon to come are new recipes for kapit, kalamay gabi, and lechon na ulo, as well as new videos for leche flan and Cathedral window gelatin so stay tuned!
Why you'll love Giniling na Baboy
Pork Giniling is the third recipe on this special series and if you're wondering why this simple everyday dish made the list, here are the many great reasons:
- This classic Filipino dish is not only hearty and tasty but it also comes with festive colors that fit the spirit of the season. Generously studded with carrots, potatoes, green and red bell peppers, and raisins, it will be a beautiful addition to any Christmas spread.
- We want a special holiday celebration but there's no reason to break your back! Giniling na baboy is easy to make in 30 minutes and in one pan; you can be out of the kitchen enjoying the company of family and friends in no time.
- We want a special holiday celebration but there's no reason to break your bank! This dish has simple and relatively inexpensive ingredients; one batch can easily feed a crowd for cheap.
- Giniling is economical and also makes great leftovers. Keep in the fridge for up to 3 days or in the freezer for up 3 months and you have baon for days!
- It's the ultimate comfort food and goes well with steamed rice but have you tried it sandwiched between pandesal or made into torta? Perfect when your overnight guests come looking for breakfast.
- This giniling uses fresh tomatoes, so the sauce is thin and light. Stir in one tablespoon of tomato paste if you like a thicker and richer sauce.
- Cut the potatoes and carrots into a uniform size to ensure even cooking.
- I usually serve it for parties and special occasions as is but if you'd like to fancy it up, add hard-boiled quail eggs, green peas, and pineapple tidbits.
- This ground pork stew is delicious as a main dish for lunch or dinner with a side of steamed rice.
- It also makes a tasty pandesal filling for a midday snack or light meal.
- Turn into an omelet or torta and pair with garlic fried rice or toasted bread for a hearty and tasty breakfast!
How to store leftovers
- Transfer to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to an internal temperature of 165 F, adding a splash of water if needed. Or warm in the microwave at 2 to 3-minute intervals until completely heated through, stirring well between each interval.
- 1 tablespoon canola oil
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2 pounds ground pork
- 1 tablespoon fish sauce
- 3 large Roma tomatoes, chopped
- 1 ½ cups water
- 2 medium potatoes, peeled and cubed
- 2 large carrots, peeled and cubed
- ½ green bell pepper, seeded and cubed
- ½ red bell pepper, seeded and cubed
- ½ cup raisins
- salt and pepper to taste
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain any excess grease.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
- Add water and bring to a boil.
- Lower heat, cover, and continue to simmer until meat is tender and fully cooked. Add more water in ½ cup increments as necessary to maintain 1 cup of liquid.
- Add potatoes, carrots, and raisins and cook until liquid is mostly reduced, vegetables are tender, and raisins are softened.
- Add bell peppers and cook until tender-crisp.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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