Giniling na Baboy

Giniling Baboy is easy to make for family dinners as well as special occasions. With ground pork, potatoes, carrots, bell peppers, raisins, and fresh tomatoes, this Filipino stew is hearty, tasty, and the ultimate comfort food.

It’s been a hectic week here at the Kawaling Pinoy headquarters as we work on brand new recipes such as chicken sisig and update old-time favorites such as pasta fruit salad for our 24 Days to Christmas series.  We have tons of delicious food for this special series so I hope you follow along and find a few scrumptious ideas for your Noche Buena.

Soon to come are new recipes for kapit, kalamay gabi, lechon na ulo, roasted kalabasa soup, and estofadong kambing as well as new videos for leche flan and Cathedral window gelatin so stay tuned!

Pork Giniling is the third recipe on this special series and if you’re wondering why this simple everyday dish made the list, here are the many great reasons:

  • This classic Filipino dish is not only hearty and tasty but it also comes with festive colors that fit the spirit of the season. Generously studded with carrots, potatoes, green and red bell peppers, and raisins, it will be a beautiful addition to any Christmas spread.
  • We want a special holiday celebration but there’s no reason to break your back! Giniling na baboy is easy to make in 30 minutes and in one pan; you can be out of the kitchen enjoying the company of family and friends in no time.
  • We want a special holiday celebration but there’s no reason to break your bank! This dish has simple and relatively inexpensive ingredients; one batch can easily feed a crowd for cheap!
  • Giniling is economical and also makes great leftovers. Keep in the fridge for up to 3 days or in the freezer for up 3 months and you have baon for days!
  • It’s the ultimate comfort food and goes well with steamed rice but have you tried it sandwiched between pandesal or made into torta? Perfect when your overnight guests come looking for breakfast!
  • Tips on How to Make Pork Giniling

    • I use fresh tomatoes in this giniling so the sauce is pretty thin and light. If you want a thicker, heartier sauce, stir in a tablespoon or two of tomato paste.
    • Cut the potatoes and carrots into a uniform size to ensure even cooking.
    • I usually serve it for parties and special occasions as is but if you’d like to fancy it up, add hard-boiled quail eggs, green peas, and pineapple tidbits.

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