Pork Giniling Recipe Tagalog: Savory Ground Pork With Potatoes and Carrots

This traditional Filipino dish brings comfort food to new heights with its rich, savory flavors. I’ve refined this method to stay true to its roots while making it accessible for home kitchens.

The key lies in balancing the ground pork with diced potatoes and carrots, creating a hearty, one-pan meal. A splash of soy sauce and a touch of garlic build layers of umami depth.

What emerges is a dish that’s both familiar and exciting—tender pork, soft vegetables, and a sauce that’s perfectly seasoned without being overpowering. It’s a staple worth mastering.

Serve it with steamed rice for a complete meal that feels like home. Here’s how to make it.

Ingredients for Pork Giniling Recipe Tagalog

Hearty ground pork meets tender potatoes and carrots in this Filipino classic.

The pork is the base here. Ground pork with 20% fat gives the best texture and flavor—leaner versions can dry out. Look for fresh ground pork at Whole Foods or your local Asian market (they often have it pre-ground for dishes like this). Potatoes and carrots should be fresh, firm, and free of sprouts. Russet potatoes hold their shape well, but Yukon Golds add a buttery touch.

No fish sauce? Extra soy sauce or Worcestershire works as a backup. Frozen peas are fine (no need to thaw), but fresh peas add a sweeter crunch. If you’re avoiding pork, ground chicken or turkey can substitute, though the flavor profile shifts slightly. The bay leaves are key—don’t skip them, but remove before serving. Out of tomato sauce? Crushed tomatoes blended smooth work in a pinch.

This keeps well in the fridge for 3-4 days and actually tastes better the next day as flavors meld. Freeze for up to 3 months in airtight containers. Reheat gently with a splash of water or broth to restore the sauce’s consistency.

Step-by-Step Instructions for Savory Ground Pork With Potatoes and Carrots

Here is the method I use to build deep, balanced flavor in every bite.

Step 1: Sauté Aromatics for the Flavor Base

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the diced yellow onion and cook for 3-4 minutes until it turns translucent and starts to soften at the edges. This gentle cooking draws out the natural sweetness without burning.

Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant. I add the 1 lb ground pork at this stage, breaking it up with a wooden spoon so it browns evenly. Cook for 5-6 minutes until the pork loses its pink color and starts to develop a light crust.

Step 2: Build the Sauce Foundation

Once the pork is browned, pour in the 0.25 cup soy sauce, 0.5 cup tomato sauce, and 0.5 cup chicken broth. Stir well to deglaze the pot, scraping up any browned bits from the bottom—they’re packed with flavor. Add the 2 pieces bay leaves, 0.5 tsp salt, and 0.5 tsp ground black pepper.

Bring the mixture to a gentle simmer. I let it cook uncovered for 5 minutes to allow the liquid to reduce slightly and the flavors to concentrate. The sauce should look rich and slightly thickened, coating the back of a spoon.

Step 3: Add Vegetables and Simmer

Stir in the diced 1 lb potatoes, 2 whole carrots, and 0.5 cup green peas. The potatoes and carrots should be cut into uniform, small pieces so they cook evenly. Return the mixture to a simmer, then reduce the heat to low-medium.

Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the potatoes and carrots are fork-tender. If the mixture looks too dry, add a splash of water or broth to keep it from sticking.

Step 4: Finish with Umami and Adjust Seasoning

Once the vegetables are tender, stir in the 1 tbsp fish sauce for an extra layer of umami depth. Taste and adjust the seasoning if needed—the soy sauce and fish sauce already add saltiness, so go easy on additional salt.

Let the dish sit for 5 minutes off the heat before serving. This allows the flavors to meld together. Remove the bay leaves before plating. The final dish should have a thick, savory sauce clinging to the pork and vegetables, with every bite bursting with rich, balanced flavor.

Health Benefits of This Recipe

Rich Protein Source

This dish packs a protein punch with 1 lb ground pork providing about 45 grams of protein per serving. Protein is essential for muscle repair and immune function, making this a satisfying meal that keeps you full for hours. I love how it fuels my busy days. 💪

Vitamin-Rich Vegetables

The potatoes and carrots add a boost of vitamin A and vitamin C, supporting vision, skin health, and immune function. Carrots alone provide over 200% of your daily vitamin A needs in a single serving.

Fiber for Digestion

With 1 lb potatoes and 2 carrots, you’re getting a solid dose of dietary fiber. Fiber aids digestion and helps maintain healthy blood sugar levels, keeping your energy steady throughout the day.

Low-Calorie Comfort

Despite its hearty nature, this dish remains relatively low in calories. A serving contains roughly 350-400 calories, making it a balanced option for those watching their intake without sacrificing flavor.

Healthy Fats

The ground pork provides healthy fats that are vital for brain function and hormone production. Opting for 80/20 fat ratio ensures you get these benefits without excess saturated fat. 🥗

Antioxidant Boost

Garlic and onions in this recipe are packed with antioxidants that combat inflammation. These compounds support long-term health, making this dish as nourishing as it is delicious.

Frequently Asked Questions