Pork Giniling Recipe With Tomato Paste: Filipino-Style Savory Ground Pork

This Filipino-style ground pork dish brings bold, savory flavors to your table with minimal effort. I developed this version after testing multiple approaches to achieve the perfect balance of sweet, tangy, and umami notes.

The tomato paste adds depth and richness, transforming simple ground pork into something truly special. Cooked low and slow, the flavors meld together beautifully, creating a dish that’s both comforting and packed with authentic taste.

What you’ll end up with is tender pork in a thick, flavorful sauce that’s perfect over rice or as a filling for bread rolls. The aroma alone will have everyone gathering in the kitchen, eager for the first bite.

This recipe proves that restaurant-quality Filipino dishes can be made in your own home kitchen with basic ingredients and simple techniques.

Ingredients for Pork Giniling Recipe with Tomato Paste

Pantry staples and fresh veggies make this dish sing with authentic Filipino flavors.

The ground pork is key here—80/20 fat ratio keeps it juicy and flavorful. I grab mine from Whole Foods or a local Asian market (they often have better marbling). For the tomato paste, double-concentrated is ideal, but regular works too—just use a bit more. The fish sauce should be Filipino patis if you can find it; Red Boat is a great brand available at most Asian grocery stores.

No calamansi? Lime juice gets you 90% there. Fresh peas not in season? Frozen works perfectly (just thaw first). If you’re out of soy sauce, mince a salted fish fillet instead—very traditional. The potatoes can be swapped for sweet potatoes if you prefer, but keep the dice small so they cook through. Don’t skip the bay leaf; it adds subtle depth.

This keeps well in the fridge for 4-5 days and freezes beautifully for 3 months. I like to make a double batch—the flavors actually get better overnight. Leftovers make great filling for empanadas or served over garlic rice the next day.

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

Here’s the method I use to get rich, savory flavor in every bite.

Step 1: Sauté Aromatics in Oil

Heat the 2 tbsp neutral cooking oil in a large skillet over medium heat. Add the 1 whole onion and sauté for 3-4 minutes until soft and translucent. The onions should start to smell fragrant and turn slightly golden at the edges.

Next, add the 4 cloves garlic cloves and cook for 30 seconds, stirring constantly to prevent burning. You’ll know it’s ready when the garlic releases its aroma and turns a light golden color. This base builds the foundation for the dish’s deep, savory profile.

Step 2: Brown the Ground Pork

Increase the heat to medium-high and add the 1.5 lb ground pork to the skillet. Break it up with a wooden spoon and cook for 6-8 minutes, stirring occasionally, until the meat is no longer pink and begins to brown evenly.

The pork should develop a light crust on some pieces—this adds texture and enhances the flavor. Drain excess fat if needed, but leave about 1 tbsp in the pan for richness. Season lightly with the 0.5 tsp salt and 0.5 tsp black pepper as it cooks.

Step 3: Add Vegetables and Tomato Paste

Stir in the 1 whole carrot, 1 whole potato, and 0.5 cup green peas. Cook for 3-4 minutes until the vegetables start to soften slightly. The carrots and potatoes should still have a bit of bite at this stage.

Add the 0.25 cup tomato paste and cook for 2 minutes, stirring constantly. This step deepens the flavor and removes the raw taste from the tomato paste. You’ll notice the mixture darken slightly as the paste caramelizes.

Step 4: Season and Simmer

Pour in the 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp calamansi juice, 1 tsp sugar, and 1 whole bay leaf. Stir well to combine all the ingredients evenly. The liquid should start to bubble gently.

Reduce the heat to low and let the mixture simmer for 8-10 minutes, stirring occasionally. The sauce will thicken slightly, and the potatoes and carrots should be tender but not mushy. Taste and adjust the seasoning if needed, but remember the flavors will meld further as it rests.

Step 5: Rest and Serve

Remove the skillet from heat and discard the bay leaf. Let the pork giniling rest for 5 minutes to allow the flavors to fully develop. The sauce will thicken slightly as it cools.

Serve hot over steamed rice or with crusty bread to soak up the rich, savory sauce. The dish should be hearty and flavorful, with a balance of tangy, salty, and slightly sweet notes in every bite.

Health Benefits of This Dish

Rich in Protein

Ground pork is an excellent source of high-quality protein, with a 1.5 lb serving providing about 90 grams of protein total. This helps build and repair tissues, making it great for active lifestyles. I find it keeps me full for hours. 💪

Vitamin B Boost

This dish is packed with B vitamins, especially B1, B6, and B12 from the pork. These support energy metabolism and brain function. The tomatoes add vitamin C, which helps absorb iron from the meat.

Essential Minerals

You’ll get iron and zinc from the pork, crucial for immunity and red blood cell production. The carrots contribute vitamin A for eye health. A single serving covers a significant portion of daily needs.

Healthy Fats Balance

The 80/20 pork provides a balance of saturated and unsaturated fats. The tomato paste adds lycopene, a powerful antioxidant. I use canola oil for cooking to keep saturated fats in check.

Lycopene is more bioavailable when cooked, like in this recipe. 🥕

Vegetable Power

The carrots, potatoes, and green peas add fiber, vitamins, and minerals. Peas bring plant-based protein, while potatoes offer potassium for heart health. Together, they make this dish a balanced meal.

Frequently Asked Questions