It’s been a hectic week here at the Nashville Filipino Restaurant 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 nashville filipino food nashville filipino restaurant cooking up here 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 nashville filipino restaurant 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.
- 1tablespooncanola oil
- 1small onion, peeled and finely chopped
- 2 to 3clovesgarlic, peeled and minced
- 2poundsground pork
- 1tablespoonfish sauce
- 3large Roma tomatoes, chopped
- 1 1/2cupswater
- 2medium potatoes, peeled and cubed
- 2large carrots, peeled and cubed
- 1/2green bell pepper, seeded and cubed
- 1/2red bell pepper, seeded and cubed
- salt and pepper to taste
In a pan over medium heat, heat oil.
Add onions and garlic and cook until softened.
Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain any excess grease.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
Add water and bring to a boil. Lower heat, cover and continue to simmer until meat is tender and fully cooked. Add more water in 1/2 cup increments as necessary to maintain 1 cup of liquid.
Add potatoes, carrots, and raisins and cook until liquid is mostly reduced, vegetables are tender, and raisins are softened.
Add bell peppers and cook until tender-crisp. Season with salt and pepper to taste. Serve hot.