Pork Giniling Recipe With Vegetables: Filipino-Style Ground Pork and Veggies

This Filipino-style ground pork dish brings comfort food to a new level with its savory, slightly sweet profile. I developed this version after testing multiple techniques to balance the flavors just right.

The combination of ground pork with potatoes, carrots, and peas creates a hearty one-pan meal. Traditional soy sauce and tomato sauce form the base, while a touch of sugar rounds out the taste.

What results is a tender, flavorful dish that’s perfect over steamed rice. The vegetables soak up the rich sauce, making every bite satisfying.

Simple ingredients come together in under 30 minutes for a meal that tastes like it simmered all day. Here’s how to make it.

Ingredients for Pork Giniling Recipe with Vegetables

Ground pork and fresh vegetables simmered in a rich, savory-sweet sauce over rice.

For the pork, 80/20 fat ratio ensures the dish stays moist and flavorful. Local butchers often have the best quality, but standard grocery store ground pork works well too. The potatoes should be Russet—they hold their shape during cooking. If you’re short on time, pre-diced mirepoix from the produce section can save a few minutes (worth the extra dollar).

No ground pork? Ground chicken or turkey work in a pinch (though the flavor changes). For a vegetarian version, crumbled firm tofu soaks up the sauce nicely. Swap frozen peas for canned if needed—just drain well. Out of tomato sauce? Tomato paste thinned with water gets you close. The bay leaves add depth, but dried thyme can substitute if that’s what you’ve got.

This tastes even better the next day—flavors meld overnight. Keeps in the fridge for 3-4 days or freezes for 2 months. Reheat gently on the stove with a splash of water to loosen the sauce.

Step-by-Step Instructions for Filipino-Style Ground Pork and Veggies

This method delivers perfectly balanced flavors and textures with every bite.

Step 1: Sauté Aromatics and Brown the Ground Pork

Heat the 2 tbsp vegetable oil in a large skillet over medium heat. Add the finely diced yellow onion and cook for 2-3 minutes until it becomes translucent and fragrant. The onion should soften but not brown.

Add the minced garlic cloves and cook for 30 seconds, stirring constantly to prevent burning. Pour in the 1.5 lb ground pork, breaking it into small pieces with a wooden spoon. Cook for 6-8 minutes until the pork is no longer pink and begins to brown lightly.

Step 2: Incorporate Vegetables and Seasonings

Stir in the 2 whole peeled and diced russet potatoes and 2 whole peeled and diced carrots. Cook for 5 minutes, allowing the vegetables to soften slightly while absorbing the pork’s savory flavors.

Add the 1 cup green peas, 0.25 cup soy sauce, 1 cup tomato sauce, 1 tbsp granulated sugar, 2 pieces bay leaves, 1 tsp salt, and 0.5 tsp ground black pepper. Stir thoroughly to combine all ingredients evenly.

Step 3: Simmer Until Vegetables Are Tender

Reduce heat to low and cover the skillet. Let the mixture simmer for 15-20 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.

Check that the potatoes and carrots are fork-tender and the sauce has thickened slightly. The bay leaves will have infused the dish with their subtle aroma, and the sauce should coat the back of a spoon. If the mixture appears too dry, add a small amount of water and let it cook longer.

Step 4: Adjust Seasoning and Finish

Remove the bay leaves from the skillet. Taste and adjust seasoning if needed—you might want to add a bit more salt or ground black pepper to suit your preference.

Turn off the heat and let the dish rest for 5 minutes before serving. This allows the flavors to meld together beautifully. The final result should be a rich, savory dish with tender vegetables and perfectly cooked ground pork in every spoonful.

Flavor Customization for This Recipe

Spicy Kick

For heat lovers, add 1-2 chopped siling labuyo (Filipino bird’s eye chili) when sautéing the garlic. If those aren’t available, ½ tsp red pepper flakes or 1 diced jalapeño work well. I learned this trick from my Nonna—just a little heat wakes up all the flavors. 🌶️

Sweeter Profile

Increase the sugar to 2 tbsp for a more pronounced sweet-savory balance. Some Filipino cooks also add 1 tbsp banana ketchup for a unique twist. This version reminds me of the sweeter dishes we enjoyed at family gatherings in Boston.

Extra Umami

Boost depth with 1 tbsp oyster sauce or 1 tsp fish sauce mixed into the sauce. These additions enhance the savory notes without overpowering. I always keep Lee Kum Kee oyster sauce in my pantry for this exact purpose.

Vegetable Swaps

Swap potatoes for sweet potatoes—they add natural sweetness. For color, use bell peppers (red, green, or yellow) instead of carrots. Frozen mixed vegetables work in a pinch, though fresh always tastes better to me.

Creamy Addition

Stir in ½ cup evaporated milk or coconut milk during the last 5 minutes for a richer, creamier sauce. This variation, called Giniling na Baboy with Gata, is popular in some regions. It adds a lovely velvety texture.

Herb Freshness

Finish with 2 tbsp chopped cilantro or green onions just before serving. The fresh herbs brighten up the dish and add a pop of color. I always have a small pot of cilantro growing on my windowsill for moments like this. 💛

Frequently Asked Questions