Pork Giniling Recipe With Tomato Paste: Filipino-Style Ground Pork in Rich Sauce

This Filipino-style ground pork dish brings bold, savory flavors to your table with minimal effort. The tomato paste creates a rich, deeply colored sauce that clings perfectly to each bite of pork.

I developed this method after testing multiple versions to ensure the pork stays tender while the sauce reduces to just the right consistency. Simple ingredients come together in one pan for an easy, no-fuss meal.

What you get is a hearty, comforting dish with a balance of tangy and savory notes. The pork absorbs the sauce beautifully, making every mouthful satisfying.

Serve this with steamed rice to soak up every last drop of the flavorful sauce. Here’s how to make it perfectly.

Ingredients for Pork Giniling Recipe with Tomato Paste

Everyday ingredients transform into a rich, deeply flavored Filipino-style ground pork dish with minimal fuss.

The pork quality matters most here. Ground pork with 20% fat keeps the dish moist and flavorful—avoid lean cuts that dry out. Most supermarkets carry it pre-ground, but ask the butcher for a custom grind if you want better texture. Tomato paste is key for that deep, caramelized base—San Marzano or Mutti brands deliver the best color and richness without bitterness.

No fish sauce? Soy sauce plus a pinch of sugar mimics the umami balance. Fresh peas out of season? Frozen works perfectly (just thaw first). If you skip the potatoes, add extra carrots or bell peppers for body. For heat, a diced jalapeño or a dash of chili flakes can be stirred in at the end.

This tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months. Reheat gently with a splash of water if the sauce thickens too much.

Step-by-Step Instructions for Pork Giniling With Tomato Paste

Master this traditional method to build layers of rich, savory flavor in every bite.

Step 1: Sauté the Aromatics in Oil

Heat the 2 tbsp neutral cooking oil in a large pot over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until it turns translucent and begins to soften at the edges.

Stir in the minced 6 cloves garlic cloves and cook for 30 seconds until fragrant. The garlic should release its aroma but not brown. Add the 1.5 lb ground pork and break it up with a wooden spoon.

Cook the pork for 5-7 minutes until it loses its raw color and turns light brown throughout. This step builds the foundation of flavor, so don’t rush it.

Step 2: Develop the Sauce Base

Once the pork is browned, add the 0.5 cup tomato paste and stir well to coat the meat evenly. Cook for 2-3 minutes until the tomato paste deepens in color slightly—this removes the raw taste.

Pour in the 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp salt, and 0.5 tsp ground black pepper. Stir in the 2 pieces bay leaves and 1 cup water to deglaze the pot, scraping up any browned bits from the bottom.

Let the mixture come to a gentle simmer, then reduce the heat to medium-low. This ensures the flavors meld without burning the tomato paste.

Step 3: Add Vegetables and Simmer

Add the diced 2 whole potatoes, 2 whole carrots, and 1 whole bell pepper to the pot. Stir to combine, ensuring the vegetables are fully submerged in the sauce.

Cover and let simmer for 10-12 minutes until the potatoes and carrots start to soften. Stir occasionally to prevent sticking.

Add the 1 cup green peas and stir gently. Continue simmering uncovered for another 5-7 minutes until the sauce thickens slightly and the vegetables are tender but not mushy.

Step 4: Adjust and Finish

Taste the dish and adjust seasoning if needed, though the soy sauce and fish sauce should provide ample saltiness. If the sauce is too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.

Remove the bay leaves before serving. The sauce should coat the back of a spoon with a rich, glossy consistency.

Transfer to a serving dish and let rest for 5 minutes to allow the flavors to settle. Serve hot over steamed rice for the full experience.

Perfect Pairings for These Flavors

Rice Pairings

Steamed jasmine rice is my go-to—its floral aroma complements the rich tomato sauce beautifully. For texture contrast, try brown rice with its nutty bite. I always cook 1.5 cups rice to serve 4 people with this dish. 💛

Fresh Sides

A simple cucumber and tomato salad with rice vinegar and a pinch of sugar cuts through the richness. Thinly slice 1 cucumber and 2 tomatoes, then toss with 2 tbsp vinegar and 1 tsp sugar. The acidity refreshes your palate.

Warm Bread

Pandesal (Filipino bread rolls) soaks up the sauce wonderfully. If unavailable, crusty French bread works too. Toast lightly and serve warm. I love the contrast of soft bread against the hearty pork.

Beverage Choices

An ice-cold San Miguel beer balances the savory depth perfectly. For non-alcoholic options, calamansi juice (Filipino limeade) with a touch of honey adds a bright, citrusy contrast. 🍺

Garnish Ideas

Top with chopped green onions or cilantro for freshness. A squeeze of calamansi or lime just before serving brightens the flavors. I always keep a few wedges on the side for guests.

Frequently Asked Questions