Giniling na Baboy wasn’t just another ulam, it was my ultimate baon champion throughout elementary school. I can still remember how my classmates would peek into my lunchbox, drawn by the mouthwatering aroma of this hearty Pinoy ground pork stew.
My Mama would always pack it with an extra cup of rice because she knew I’d mix every grain with that savory-sweet sauce, making sure no drop went to waste. The tender pork, perfectly cooked potatoes, and sweet carrots made this dish my childhood favorite. And now, as a busy mom myself, I understand why it was my mother’s go-to recipe: it’s quick, affordable and absolutely delicious.
Once you try this Giniling na Baboy recipe, passed down through generations in our family kitchen, you’ll understand why this humble dish has been a faithful companion in countless Filipino baon containers and family dinners.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday ingredients you can find at any grocery store
- Budget-Friendly: Perfect for feeding a family without breaking the bank
- Versatile: Works great as a main dish, sandwich filling, or breakfast meal
- Make-Ahead Friendly: Tastes even better the next day
- Beginner-Friendly: Easy enough for novice cooks but delicious enough for experts
Authentic Filipino Giniling na Baboy (Ground Pork Stew)
Ingredients
For the Base
- 2 pounds ground pork giniling na baboy
- 1 medium onion finely chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- 3 large ripe tomatoes diced (kamatis)
- 2 tablespoons cooking oil mantika
For the Vegetables
- 2 medium potatoes cubed (patatas)
- 2 large carrots cubed
- 1 red bell pepper diced (pulang siling pangsigang)
- 1 green bell pepper diced (berdeng siling pangsigang)
- ½ cup raisins pasas
For the Sauce
- 2 tablespoons fish sauce patis
- 1½ cups water
- 1 tablespoon tomato paste optional, for richer sauce
- Salt and pepper to taste asin at paminta
Instructions
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain any excess grease.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
- Add water and bring to a boil.
- Lower heat, cover, and continue to simmer until meat is tender and fully cooked. Add more water in ½ cup increments as necessary to maintain 1 cup of liquid.
- Add potatoes, carrots, and raisins and cook until liquid is mostly reduced, vegetables are tender, and raisins are softened.
- Add bell peppers and cook until tender-crisp.
- Season with salt and pepper to taste. Serve hot.
Perfect Giniling na Baboy Checklist:
- Pork: Fully browned, no pink
- Sauce: Thick enough to coat meat
- Potatoes: Fork-tender
- Carrots: Slightly firm
- Bell peppers: Crisp-tender
- Oil: Small orange droplets on surface
Tips from Lola’s Kitchen
- Cut vegetables in uniform sizes for even cooking (pantay-pantay ang pagkakahiwa)
- Don’t overcook the bell peppers to maintain their crunch and color
- Let the meat brown properly for better flavor
- If sauce is too thin, simmer uncovered until reduced
- For extra flavor, add 1 tablespoon of tomato paste
Traditional Serving Suggestions
- With steaming white rice (kanin)
- As pandesal filling for breakfast
- Made into torta (Filipino omelet)
- Perfect with atchara (pickled papaya) on the side
Troubleshooting
- If sauce is too watery: Simmer uncovered
- If vegetables are uneven: Cut them more uniformly next time
- If too salty: Add a quartered potato to absorb excess salt
- If too bland: Adjust with fish sauce instead of plain salt
Ingredient Alternatives
- Ground chicken (giniling na manok) for a lighter version
- Quail eggs (itlog pugo) for added protein
- Green peas (gisantes) for extra color
- Sweet potatoes (kamote) instead of regular potatoes
- Tomato sauce can replace fresh tomatoes
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Up to 2 months in freezer-safe container
- Reheating: Add splash of water, heat thoroughly
- Best eaten within first two days
Variations
- Add green peas for extra color and nutrition
- Include quail eggs for special occasions
- Mix in chopped liver for added richness
- Add mushrooms for extra texture
- Spice it up with chopped chilies
FAQs
Q: Can I make this ahead? A: Yes, flavors actually develop better overnight. Q: Is this dish freezer-friendly? A: Yes, freeze for up to 2 months. Q: Can I skip the raisins? A: Yes, they’re optional but add nice sweetness.Nutrition
The Story Behind Giniling na Baboy (Ground Pork Stew)
Giniling na Baboy stands as the ultimate Filipino home cooking champion—a dish that perfectly represents the resourcefulness and practicality of everyday Filipino cuisine. What makes this humble ground pork dish special isn’t just its simple ingredients, but how it has become the reliable star of countless Filipino households, earning its place as a beloved ulam (viand) that stretches modest ingredients into a satisfying meal. Its versatility makes it a true weeknight warrior, equally delicious served over hot rice for dinner or tucked into pandesal for breakfast.
The brilliance of giniling lies in its “building block” nature—ground pork sautéed with garlic, onions, and tomatoes forms the base, while potatoes, carrots, and green peas not only extend the dish but also soak up the savory flavors of the sauce. This combination reflects the Filipino talent for creating dishes that are both practical and delicious. While fancy restaurant dishes might get more attention, giniling represents the true heart of Filipino cooking—making the most of simple ingredients through proper technique and seasoning. Some families add raisins for sweetness, others prefer it saucier or drier, and many have their own secret ingredients, showing how even the simplest dishes can carry unique family traditions.
Today, while trendy fusion dishes come and go, giniling remains a steadfast favorite in Filipino kitchens, teaching new cooks the fundamentals of Filipino flavoring while providing experienced ones with a canvas for creativity. It’s often one of the first dishes Filipino children learn to cook, making it not just a meal but a bridge between generations of home cooks.
Remember: The secret to memorable giniling isn’t in complicated techniques or rare ingredients—it’s in the patient browning of the ground pork, the proper seasoning, and that perfect sauce-to-meat ratio that makes you want to eat more rice.