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Nutrition Facts
Serving Size 1 (382g) Recipe makes 4 servings
Calories 554
Calories from Fat 245		(44%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 13.0g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 618mg		25%
Potassium 1413mg		40%
Total Carbohydrate 42.4g		14%
	Dietary Fiber 5.5g	21%
	Sugars 3.8g
Protein 34.4g		68%
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Pork Giniling

Recipe #214873 | 35 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: caromello
Mar 3, 2007

This is my mom's basic pork giniling (also a variation to her Corn Giniling). The annato powder (or achuete/achiote) can be found in ethnic supermarkets. It adds a mild flavor and a rich color to the dish. Leftover giniling can be used to combine with scrambled eggs to pan-fry and make torta.

SERVES 4 (change servings and units)

Ingredients

1 lb ground pork
4 medium raw potatoes, finely-cubed
1 medium onion, finely-chopped
5 garlic cloves, minced
1/2 red bell pepper, finely-chopped
1 1/2 tablespoons patis
1 tablespoon olive oil
1/2 teaspoon achiote powder (optional)
fresh ground pepper

Directions

1
In a large pan, saute onion and garlic in oil.
2
Add pork and brown, making sure to separate ground pork thoroughly.
3
Add patis, cover and simmer over medium heat for 10 minutes.
4
Peel and chop the potatoes into small 1/4 inch cubes. Soak chopped potatoes in a large water bath to wash off excess starch.
5
Drain and add potatoes and red bell pepper to pan.
6
Mix and cook for another 10 minutes.
7
Add pepper to taste.