Pork Giniling Recipe Kawaling Pinoy: Savory Ground Pork with Potatoes and Carrots

This savory ground pork dish brings the heart of Filipino home cooking to your table with minimal effort. I developed this version to capture the rich, comforting flavors of traditional giniling while keeping it accessible for weeknight meals.

The secret lies in the balance of savory pork, sweet carrots, and earthy potatoes, all simmered in a tomato-based sauce. One pan, 30 minutes, and everyday ingredients transform into something special. The technique is straightforward but delivers restaurant-quality results.

What emerges is a dish with layers of flavor—tender ground pork, soft vegetables, and a sauce that’s both tangy and deeply satisfying. It’s the kind of meal that tastes like it’s been simmering for hours, even though it comes together quickly.

Serve over steamed rice for the full experience. This recipe adapts beautifully to whatever vegetables you have on hand.

Ingredients for Pork Giniling Recipe Kawaling Pinoy

Everyday ingredients combine for a taste of authentic Filipino comfort food at home.

The pork is the foundation—80/20 ground pork delivers the right fat content for juicy results. Whole Foods or Costco carry quality options, but any supermarket brand works. For potatoes, Yukon Gold strikes the perfect balance between starchy and waxy (trust me on this). Carrots should be fresh and firm, not bendy. The onion and garlic are non-negotiable for that aromatic base—don’t skimp on quantity.

No ground pork? Ground turkey or chicken can substitute, but the flavor profile shifts. Out of Yukon Golds? Russet potatoes work in a pinch (they’ll just break down more). Short on time? Pre-diced mirepoix from Trader Joe’s saves chopping. Fish sauce can be swapped with extra soy sauce if needed, but the umami depth won’t be quite the same. Frozen peas (the petite kind) are ideal here.

Leftovers keep beautifully. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. The flavors actually deepen overnight—perfect for meal prep. Reheat gently on the stove with a splash of water to keep the sauce from drying out.

Step-by-Step Instructions for Pork Giniling

This method ensures rich, savory flavors with perfectly tender vegetables in every bite.

Step 1: Sauté Aromatics in Neutral Cooking Oil

Heat the 2 tbsp neutral cooking oil in a large pot over medium heat. Add the yellow onion and cook for 3-4 minutes until translucent and soft. The onion should release its sweet aroma as it cooks down.

Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant. Watch closely—garlic burns easily and turns bitter if left too long. This base builds the foundation of flavor for the entire dish.

Add the 1.5 lb ground pork and cook, breaking it apart with a wooden spoon, for 5-7 minutes until it loses its pink color and begins to brown. The pork should be evenly crumbled with no large chunks remaining.

Step 2: Build the Sauce Base with Tomato Products

Stir in the 2 tbsp tomato paste and cook for 1-2 minutes until it darkens slightly. This step intensifies the tomato flavor and removes any raw taste from the paste. The mixture should look slightly thicker at this stage.

Pour in the 1 cup tomato sauce, 2 tbsp soy sauce, and 1 tbsp fish sauce. Add the 1 whole bay leaf, 1 tsp ground black pepper, and 1 tsp salt. Stir well to combine all the ingredients evenly.

Let the mixture simmer for 3-4 minutes until the sauce begins to thicken slightly. The liquid will reduce and the flavors will start to meld together, creating a rich, umami-packed base for the vegetables.

Step 3: Incorporate Vegetables and Broth

Add the 2 whole carrots and 2 whole Yukon Gold Potatoes to the pot. Stir to coat them in the sauce, ensuring they are fully submerged in the liquid. This step allows the vegetables to absorb the flavors as they cook.

Pour in the 1 cup chicken broth and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes until the potatoes and carrots are tender when pierced with a fork.

Step 4: Finish with Green Peas and Adjust Seasoning

Stir in the 0.5 cup green peas and cook for an additional 3-4 minutes until they are heated through. If using frozen peas, ensure they are fully thawed before adding to maintain even cooking.

Taste the dish and adjust the seasoning if needed. The salt can be increased slightly if desired, but the soy sauce and fish sauce already contribute significant saltiness. Remove the bay leaf before serving.

Turn off the heat and let the dish sit for 5 minutes to allow the flavors to fully develop. The sauce will thicken slightly as it rests, coating the pork and vegetables beautifully.

Regional Styles of This Recipe

Classic Filipino Style

This is the version I grew up loving—simple, hearty, and packed with savory-sweet depth. The key is letting the pork brown well before adding liquids, creating a rich fond that flavors the entire dish. I always use 80/20 ground pork for that perfect juicy texture. 💛

Ilocos Variation

In Northern Luzon, they add bitter melon (ampalaya) or eggplant for contrast. Slice 1 cup bitter melon thinly and sauté with the aromatics. The bitterness balances the richness beautifully, a technique my host mother Claudine taught me years ago.

Bicol Express Twist

For a spicy kick, add 1-2 tbsp coconut milk and 2 chopped siling labuyo (bird’s eye chilies) with the tomato sauce. This creamy, fiery version pays homage to Bicol’s love of coconut and heat. The sauce thickens luxuriously as it simmers.

Pampanga Style

Kapampangan cooks often include hard-boiled eggs and sliced bell peppers. Stir in 2 chopped hard-boiled eggs and 1 diced red bell pepper with the peas. This adds color, texture, and a touch of elegance to the homey dish.

Quick Weeknight Hack

Short on time? Use pre-cut frozen mirepoix (onion, carrot, celery) from the grocery store. Just add 2 cups with the potatoes and adjust cooking time to 10-12 minutes. It’s my go-to for busy evenings.

Vegetarian Adaptation

Swap pork for 1.5 lb mushrooms (cremini or shiitake) and add 1 tbsp miso paste for umami. The technique remains the same, but the dish becomes lighter while keeping that deep, savory character. ✨

Frequently Asked Questions