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ONE POT Pork Giniling (Filipino Pork & Vegetable Stew)

Being a 1st-gen Filipino-American immigrant is not easy. Ever since my family and I moved to the US, we were often exhausted at the end of the long work day. Pork giniling was perfect at times like these, as one of the fastest main courses to cook in Filipino cuisine. 

The economical pork giniling takes under 30 minutes to cook all in one pan and uses ingredients or leftovers that you probably already have. Just toss in diced potatoes, carrots, bell peppers, ground pork, and some of our Fila Manila Banana Ketchup and your lunch shall be ready in a jiffy!

There are a variety of ways to eat pork giniling: with rice, pandesal, or as sandwich filling. You can even turn leftovers into an egg omelette for breakfast the next day, after up to 3 days in an airtight container in the fridge or 2 months in the freezer.

4 Servings

Cooking Time: 30 minutes


  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • ¼ cup Fila Manila Banana Ketchup
  • 1 cup water
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 12 pieces quail eggs, hard-boiled and peeled
  • 1 cup frozen sweet peas, thawed
  • ¼ cup raisins
  • salt and pepper to taste


  1. In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
  2. Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.
  3. Add fish sauce and continue to cook for about 1 to 2 minutes.
  4. Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a boil.
  5. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.
  6. Add potatoes and carrots and cook until tender.
  7. Add quail eggs, green peas, and raisins and continue to cook until completely heated through and sauce is reduced.
  8. Season with salt and pepper to taste. Serve hot.

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