Giniling Guisado/Ginisa – Basic Recipe (Ground Pork/Beef Sauté)

In the Philippines or at least in our household, this is the foundation of a lot of dishes especially when combined with a lot of vegetables. I always loved coming home to the aroma of  this dish cooking in the stove top as I know it would be either made with my favorite vegetable – squash or some green beans, among others.

Giniling is the Tagalog term for ground and specifically
refers to ground meat.   Ginisa means to sauté or cook in oil with garlic, onions, or tomatoes which
is what this dish is all about. Guisado is
a Spanish term which refers to braising or stewing meat with tomatoes, garlic,
onions and soy sauce – the Asian guisado, anyway. Which is which? Well, whether
you call this ginisa or guisado… it’s down home good especially when you combine it with vegetables or use it for omelettes.

Ingredients 

1 Tablespoon Olive or Vegetable oil (more if using non-stick pan)

4-6 Garlic cloves, chopped (love garlic so I always use a lot!)

1 medium Onion, chopped

1 lb ground Pork or Beef (whichever you fancy)

3 Roma or Plum tomatoes, diced and seeded (if desired)

3 Tablespoons soy sauce (adjust it to the level of saltiness you can
stand…)

½ cup water

Salt and pepper

Patis / Fish sauce (optional)

Procedure

Heat oil in medium in a deep pan. Sauté the garlic and onions for about a 1-2
minutes.

Add the ground meat and cook until it changes its color.


Crumble the meat with a fork to prevent clumping as you brown it. Season with salt and pepper, to taste. You can use fish sauce instead of salt for better flavor, if you wish.

Add the diced tomatoes and cook for another 3 minutes. Pour
in the soy sauce and water.

  

Bring to a boil. Cover then simmer on low heat for
at least half an hour to allow the meat to absorb the flavor of the liquid.
Correct the seasoning if necessary. If it needs a bit of lifting up, a little
fish sauce will go a long, long way! 

So how can we use this basic recipe in other dishes?

The possibilities are endless.


Add your favorite vegetables and cook until tender  – from cabbage, squash, green or Asian long beans,
etc….

Add to baked beans so it becomes  “true” Pork and Beans.

This is also a great stuffing for cabbage or even for Bell Peppers.

Definitely, indispensable for eggplant omelette (Tortang Talong) and Spanish/Potato omelette.

Note: If you intend to use this as a stuffing, either
omit the water or let it evaporate as you cook it. But if you wish to add
veggies to the stew then retain the liquid so you have enough to pour over the
rice.

Make this ahead, freeze and use as the need arises!

If you wish to print the recipe, you may click on the “remove images” box for easy and convenient printing.

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12 Comments

  1. March 16, 2013 / 11:51 pm

    Very clever advice! You're right I can make more and use it later.

    • March 20, 2013 / 3:20 am

      Yup, I always makes a big batch of this 'cause it's so versatile. Thanks for stopping by Jules.

  2. Anonymous
    December 11, 2013 / 7:11 am

    im just curious. im just using store bought ground meat. how should i clean it? should i wash graound meat in a strainer? or just cook it directly?

    • December 18, 2013 / 1:58 pm

      I just cook it directly. Make sure your meat is all good still though. I usually give it a nose test. Just to be sure that it still smells alright. 😀

  3. Anonymous
    December 12, 2013 / 11:32 am

    how much servings can I make with this recipe?

    • December 18, 2013 / 1:59 pm

      Depends on what you use this for. I don't serve it like this – it's always accompanied with vegetables so with that – 6-8 servings should be safe.

  4. Anonymous
    January 21, 2015 / 2:24 am

    Hi, can I use tin tomatoes for this dish?

    • January 28, 2015 / 3:56 am

      You can if you want to – I prefer fresh though but if that's not available canned is fine, too. 🙂

  5. Anonymous
    January 29, 2015 / 3:09 pm

    Thanks for sharing your recipe. So simple and easy yet seem so delicious. God bless!

  6. May 5, 2015 / 5:14 am

    Great article! This is exactly the arise I give to my friends who do not know what to cook. Just cook a 1 kilo batch of giniling and divide it into 4-6 portions.
    Portion 1. Add cubed potatoes, bell peppers and a lot of stock and you have a soupy and filling dish.
    Portion 2: Make it as an omelette filling.
    Portion 3: Add chopped patola, stock and misua.
    Portion 4: Add potatoes, carrots and bell pepper in tomato sauce for instant menudo.
    Portion 5: Cook in tomato paste, tomato sauce and some chopped hotdogs for instant spaghetti meat sauce.
    Portion 6: Add to eggplant omelette.

  7. August 13, 2016 / 7:23 pm

    I made this dish with ground pork and home-roasted canned tomatoes. It was a little saltier than I am used to (my fault with the tomatoes) but major-league delicious nonetheless. Thanks for another great recipe.

    • August 16, 2016 / 4:50 pm

      You are most welcome Wendy! Thanks for letting us know! 🙂

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