Pork Giniling Picadillo
A Filipino ground pork hash simmered with tomatoes, potatoes, carrots, and bell pepper in a savory soy-calamansi sauce. Quick to cook and deeply satisfying over steamed rice.
Ingredients
- 1 lb ground pork
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium roma tomato, diced
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp fresh lime juice (sub for calamansi)
- 1 large russet potato, small dice
- 1 medium carrot, small dice
- 1 medium green bell pepper, diced
- 1/2 cup chicken broth
- 1/2 tsp ground black pepper
- 1/2 tsp granulated sugar
Instructions
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1
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion and cook, stirring, until softened, about 3 minutes.
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2
Add 4 cloves minced garlic cloves and cook 30 seconds until fragrant. Add 2 medium diced roma tomato and cook until it breaks down, about 2 minutes.
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3
Add 1 lb ground pork and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
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4
Stir in 2 tbsp soy sauce, 2 tsp fish sauce, 2 tbsp fresh lime juice (sub for calamansi), 1/2 tsp granulated sugar, and 1/2 tsp ground black pepper.
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5
Add 1 large small dice russet potato and 1 medium small dice carrot. Pour in 1/2 cup chicken broth, stir to combine, and bring to a simmer.
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6
Cover, reduce heat to medium-low, and cook until potatoes and carrots are tender, about 10 minutes.
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7
Stir in 1 medium diced green bell pepper and cook uncovered for 2 more minutes. Taste and adjust seasoning. Serve over steamed rice.