I was home alone most of the day today. I decided to prepare Pork Giniling because the only food I found in the fridge were a kilo of ground pork and a bag of potatoes. I thawed the meat, chopped the potatoes, onions, and tomatoes. I turned the stove on and placed my favorite skillet on top. I then added some oil and started frying the potatoes. I went back to my laptop to check my e-mail and the rest of the Internet.
Then it started to rain.
I love rain. It’s an oasis in the Manila heat. It bathes the entire city while cooling down the air it breathes. I looked outside the window and noticed that there were clothes hanging on the clothesline. I hurriedly ran outside to bring them inside the house. After saving the last piece of clothing from the rain, I smelled a pungent odor coming from the kitchen. My potatoes were burning!
To make the story short, I was able to salvage at least half of the potatoes. The rest were pure charcoal. Good thing I did not chop all the potatoes. But this time, I decided not to leave the kitchen anymore while frying them.
So that’s the most exciting part of my day so far. Anyway, going back to the recipe, Pork Giniling is very important to learn. This is because it is part of the procedure of some other recipes, such as Tortang Talong (Eggplant Omelette), Empanada (stuffed bread), and as a palaman (filling) for your sandwiches. Giniling in English translates to “ground,” as in ground pork.
The directions to prepare Pork Giniling is similar to our Pork Menudo recipe. But this one is much simpler and easier to make. Check out the recipe below.
You will need:
- 5 tbsp cooking oil
- 3 pieces medium-sized potatoes, peeled and brunoised (finely diced)
- 3 cloves of garlic
- 1 kilo ground pork
- 3 pieces medium-sized onions, minced
- 3 pieces medium-sized tomatoes, minced
- 2 pieces medium-sized red or green bell peppers, minced
- 1 small can of Reno liver spread
- 1 piece pork bouillon cube
- 2 tbsp fish sauce (patis)
- a dash of salt, pepper, and MSG (vetsin)
How to prepare:
- In a skillet over medium-low heat, fry the potatoes until slightly brown. Set aside. Note: This kind of vegetable cut is called brunoise. Despite the intimidating sounding name, it just basically means fine dice. It has the same size of the frozen mixed vegetables (carrots, corn, peas) that you can buy from supermarkets.
- In the same skillet over medium heat, add more oil. Sauté garlic. Add ground pork. Season with salt, pepper, and MSG. Lower the heat. Cook for about 5 minutes while stirring occasionally.
- Add the minced vegetables. Cover. Cook until the liquid has dried up and the meat and vegetables have browned. Stir occasionally.
- Add the rest of the ingredients, including the fried potatoes. Without the cover, cook for a few more minutes while stirring until all the flavors have been fully incorporated.
- Serve with rice or bread.