Easy TO Cook Ginisang Pork Giniling With Oyster Sauce
EASY TO COOK GINISANG PORK GINILING WITH OYSTER SAUCE is a easy Filipino recipe that serves 4. 180 calories per serving. Recipe by Kuya Fern's Cooking on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $6.53 total, $1.63 per serving
Ingredients
- 1 small Carrot (peeled and diced)
- 1 medium Potato (peeled and diced)
- 1/2 tsp Salt (divided, 1/4 tsp for veggies, 1/4 tsp for pork)
- 1/2 tsp Ground Black Pepper (divided, 1/4 tsp for veggies, 1/4 tsp for pork)
- 2 pcs Onion (medium, chopped)
- 6 cloves Garlic (chopped)
- 2 pcs Red Tomato (seeds removed, chopped)
- 500 g Ground Pork (prefer lean, fresh)
- 1/2 Tbsp Soy Sauce (light soy sauce preferred)
- 1 Tbsp Oyster Sauce (standard brand)
- 2 Tbsp Cooking Oil (vegetable or canola oil)
Instructions
Pan‑fry carrots
Heat 1 Tbsp oil in the skillet over medium flame. Add the diced carrot and stir‑fry until lightly toasted, about 3‑4 minutes.
Time: PT4M
Temperature: medium flame
Add potatoes
Add the diced potato to the skillet and continue to pan‑fry until the pieces become somewhat translucent, about 5‑6 minutes.
Time: PT6M
Temperature: medium flame
Season veggies
Sprinkle 1/4 tsp salt and 1/4 tsp ground black pepper over the carrots and potatoes. Mix thoroughly, then set the vegetables aside in a bowl.
Time: PT1M
Sauté aromatics
In the same skillet, add the remaining 1 Tbsp oil (if needed) and increase heat to high. Add the chopped onions and sauté for about 20 seconds, then add the chopped garlic and sauté an additional 10 seconds.
Time: PT1M
Temperature: high flame
Add tomatoes and pork
Stir in the chopped tomatoes (seeds removed) followed immediately by the ground pork. Cook, breaking up the meat, until the pork releases its fat and is no longer pink, about 5‑7 minutes.
Time: PT7M
Temperature: high flame
Season meat
Add the remaining 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 Tbsp soy sauce, and 1 Tbsp oyster sauce. Mix thoroughly.
Time: PT1M
Reduce sauces
Continue cooking for 2‑3 minutes, allowing the soy and oyster sauce to reduce. You’ll notice fat separating from the meat – this signals the reduction is complete.
Time: PT3M
Temperature: medium‑high flame
Combine vegetables
Return the pre‑cooked carrots and potatoes to the skillet. Toss everything together just long enough for the vegetables to re‑heat, about 1 minute. Turn off the flame.
Time: PT1M
Serve
Transfer the stir‑fry to a serving plate and serve hot with steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: gluten‑free if using tamari instead of soy sauce, dairy‑free, nut‑free
Allergens: soy, shellfish
Ingredient Substitutions
- Instead of Carrot: parsnip, sweet potato (cut smaller)
- Instead of Potato: sweet potato, taro
- Instead of Salt: sea salt, kosher salt
- Instead of Ground Black Pepper: white pepper, ground cayenne (use less)
- Instead of Onion: shallots, leeks
- Instead of Garlic: garlic paste (1 tsp)
- Instead of Red Tomato: canned diced tomatoes (drained)
- Instead of Ground Pork: ground chicken, ground turkey
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Oyster Sauce: hoisin sauce (use less)
- Instead of Cooking Oil: peanut oil, sunflower oil
Equipment Needed
- Large Skillet or Wok
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Reducing the soy and oyster sauce until the fat separates – this concentrates flavor.
- Do not over‑cook the pre‑cooked carrots and potatoes when re‑adding them.
Chef Tips from the Video
- Use a wok or a heavy‑bottomed skillet for even heat distribution.
- For extra aroma, add a pinch of toasted sesame oil at the end.
- Serve over jasmine or garlic fried rice for a complete meal.
Troubleshooting
The sauce is too salty.
Add a splash of water or unsalted broth and stir; let it simmer for a minute to balance the flavor.
The pork turns dry.
Add an extra teaspoon of oil or a splash of broth during cooking; keep the heat medium‑high to retain moisture.
Vegetables become mushy.
Stir‑fry the carrots and potatoes just until lightly toasted and keep them separate until the final step.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice carrots, potatoes, onions, and tomatoes up to 2 hours ahead and keep them refrigerated.
- Cook the pork mixture without the vegetables, store in the fridge, and re‑heat with fresh veggies when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of ground pork stir‑fry with carrots and potatoes in Filipino cuisine?
In Filipino home cooking, ground pork stir‑fry (often called "giniling") is a staple comfort dish, traditionally prepared with simple vegetables like carrots and potatoes. It reflects the Filipino preference for quick, one‑pan meals that make use of affordable pork and seasonal produce.
What are the traditional regional variations of pork giniling in the Philippines?
Regional versions may include added peas, corn, or bell peppers, and some provinces use fish sauce (patis) instead of soy sauce. In the Visayas, a touch of coconut milk is sometimes added for richness.
How is ground pork stir‑fry traditionally served in Filipino households?
It is typically served hot over steamed white rice, sometimes accompanied by a side of sliced cucumber or pickled vegetables to balance the richness.
On what occasions is pork giniling commonly prepared in Filipino culture?
Pork giniling is a go‑to dish for everyday family meals, but it also appears at casual gatherings, birthday parties, and as a filling for empanada or lumpia wrappers during celebrations.
What other Filipino dishes pair well with this ground pork stir‑fry?
It pairs nicely with fried eggs, sautéed greens such as "gising‑gising," or a simple cucumber salad. For a fuller spread, serve alongside "adobo" or "tinolang manok."
What are the authentic traditional ingredients for Filipino pork giniling versus acceptable substitutes?
Authentic ingredients include ground pork, soy sauce, oyster sauce, and sometimes fish sauce. Acceptable substitutes are ground chicken or turkey for the meat, tamari for soy sauce, and hoisin sauce for oyster sauce if shellfish is a concern.
What are the most common mistakes to avoid when making ground pork stir‑fry with carrots and potatoes?
Common errors include over‑cooking the pre‑cooked vegetables, which makes them mushy, and not reducing the soy‑oyster sauce enough, resulting in a watery dish. Also, avoid adding too much salt early; season gradually.
Why does this recipe reduce the soy sauce and oyster sauce before adding the vegetables?
Reducing concentrates the umami flavors and allows the fat to separate, giving the dish a richer mouthfeel. Adding vegetables later prevents them from becoming soggy during the reduction.
Can I make this ground pork stir‑fry ahead of time and how should I store it?
Yes, you can prepare the pork mixture and vegetables separately, store them in airtight containers in the refrigerator for up to 3 days, and re‑heat together in a skillet before serving.
What texture and appearance should I look for when the soy and oyster sauce are properly reduced?
The sauce should become slightly glossy, and you’ll see a thin layer of rendered fat separating from the meat. The mixture will look less watery and more cohesive.
How do I know when the ground pork is fully cooked in this recipe?
The pork will change from pink to a light brown color, the fat will render, and the internal temperature should reach at least 145°F (63°C). No pink juices should remain.
What does the YouTube channel Kuya Fern's Cooking specialize in?
Kuya Fern's Cooking focuses on easy-to-follow Filipino home‑cooking tutorials, showcasing everyday dishes that use simple ingredients and straightforward techniques for busy home cooks.
How does the YouTube channel Kuya Fern's Cooking's approach to Filipino cooking differ from other Filipino cooking channels?
Kuya Fern emphasizes quick, one‑pan meals and practical tips like ingredient substitutions and time‑saving hacks, whereas many other channels may present more elaborate or traditional banquet‑style recipes.
What other popular Filipino recipes is the YouTube channel Kuya Fern's Cooking known for?
The channel is well‑known for its versions of "Adobo," "Sinigang," "Pancit Canton," and various "Giniling" dishes, all presented with clear step‑by‑step narration.
Last updated: September 6, 2026
