Giniling Na Baboy Food

PORK GINILING

Pork Giniling image

This is my mom's basic pork giniling (also a variation to her Corn Giniling). The annato powder (or achuete/achiote) can be found in ethnic supermarkets. It adds a mild flavor and a rich color to the dish. Leftover giniling can be used to combine with scrambled eggs to pan-fry and make torta.

Provided by caromello

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground pork
4 medium raw potatoes, finely-cubed
1 medium onion, finely-chopped
5 garlic cloves, minced
1/2 red bell pepper, finely-chopped
1 1/2 tablespoons patis
1 tablespoon olive oil
1/2 teaspoon achiote powder (optional)
fresh ground pepper

Steps:

In a large pan, saute onion and garlic in oil.
Add pork and brown, making sure to separate ground pork thoroughly.
Add patis, cover and simmer over medium heat for 10 minutes.
Peel and chop the potatoes into small 1/4 inch cubes. Soak chopped potatoes in a large water bath to wash off excess starch.
Drain and add potatoes and red bell pepper to pan.
Mix and cook for another 10 minutes.
Add pepper to taste.

Nutrition Facts : Calories 515.5, Fat 27.7, SaturatedFat 9.5, Cholesterol 81.7, Sodium 599.2, Carbohydrate 42.4, Fiber 5.5, Sugar 3.8, Protein 24.4

FILIPINO BEEF GINILING (AFRITADA STYLE)

Filipino Beef Giniling (Afritada Style) image

This dish is one of my favorites to eat. It's a comfort food for me, and I love it. This is my own personal way of making this. It's pretty easy to make and does not take long all. This dish is a Philippine dish, and it is usually eaten with white rice. Contrary to the picture, you will not add peas.

Provided by Pamela Leyva

Categories World Cuisine Recipes Asian Filipino

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon oil, or as needed
1 clove garlic, minced
2 pounds ground beef
1 cup water, or as needed
ground black pepper to taste
6 tablespoons soy sauce, divided
2 medium red potatoes
10 baby carrots, or more to taste, cubed
½ cup raisins, or more to taste
2 (6.5 ounce) cans tomato sauce with salt (such as Contadina®)
½ orange bell pepper, diced
4 tablespoons white sugar

Steps:

Heat oil in a large saucepan over medium heat. Add garlic and cook until light golden brown, about 1 minute. Add beef and 1/2 cup water; cook and stir until browned and crumbly, 5 to 7 minutes. Season with black pepper and add more water as needed; do not let beef dry out.
Add 3 tablespoons soy sauce, potatoes, and carrots to the saucepan with the beef. Add more water as needed to prevent drying out. Cook 4 minutes; add raisins. Cook 2 to 3 minutes more, adding water as needed to make sure beef does not dry out.
Add 1 can of sauce to the saucepan with the beef mixture. Fill that can with water, stir to remove excess sauce, and pour water into saucepan. Add 1/2 of the remaining can of sauce to the saucepan; stir to combine. Add more water as needed to create a sauce-like but not soupy consistency.
Add bell pepper, remaining 3 tablespoons soy sauce, and sugar. Cook until all vegetables are soft, about 3 to 5 minutes more, stirring occasionally and adding water as needed to be sure the sauce does not dry out.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 35.4 g, Cholesterol 92.9 mg, Fat 26.1 g, Fiber 3.2 g, Protein 28.6 g, SaturatedFat 9.7 g, Sodium 1331.9 mg, Sugar 19.7 g

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