Giniling
Giniling na Baboy
Learn how to make giniling na baboy with ground pork, potatoes, carrots, red bell pepper, peas, and quail eggs in tomato sauce—a saucy ulam perfect with rice.
Serves 6 · 50m total
The Story
Giniling na baboy is the weekday hero of Filipino carinderias. Ground pork browns fast, potatoes and carrots stretch the meat, and tomato sauce turns everything into a saucy ulam made for rice.
The version many families love most adds red bell pepper for sweetness and hard-boiled quail eggs tucked into the stew—same idea as menudo, but quicker and lighter on the pantry.
It should stay slightly loose and glossy, not dry. Spoon it over hot rice and you have lunch for the whole household without a big budget.
Best paired with
Steamed white rice, fried egg on top, or pandesal for a merienda plate.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Brown the ground pork well before adding sauce—this is where the flavor comes from.
- ✦Dice potato and carrot the same small size so they finish together.
- ✦Add peas and quail eggs last so they stay bright and intact.
- ✦A splash of Knorr Liquid Seasoning deepens umami; balance with a little vinegar or extra tomato if it tastes too salty.
- ✦Keep the sauce slightly loose—it should pool on the rice, not clump dry.
Substitutions
- ground pork → ground beef or mixed pork-beef
- quail eggs → 2 chicken eggs, hard-boiled and quartered
- red bell pepper → green bell pepper or 2 tbsp raisins
- tomato sauce → fresh chopped tomatoes simmered until thick
Ingredients
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Instructions
- 1
Boil quail eggs 4 minutes. Transfer to ice water, peel, and set aside.
- 2
Heat oil in a wide pan over medium heat. Saute garlic and onion until soft and fragrant, about 2 minutes. Add bell pepper and cook 1 minute more.
- 3
Add ground pork. Cook, breaking up with a spoon, until no longer pink and lightly browned, 6 to 8 minutes.
- 4
Stir in potato, carrot, tomato sauce, tomato paste, water, bay leaf, Knorr Liquid Seasoning, and sugar if using. Bring to a gentle simmer.
- 5
Cover and cook 12 to 15 minutes, stirring once or twice, until potatoes and carrots are tender and the sauce has thickened slightly.
- 6
Add green peas and quail eggs. Stir in fish sauce and black pepper. Simmer uncovered 3 to 5 minutes until peas are bright and the sauce looks glossy.
- 7
Taste and adjust—add a splash of water if too thick, or more patis if flat. Serve hot with steamed rice.
Kitchen Timer · 15 min prep first
35:00
