EASY TO COOK GINISANG PORK GINILING WITH OYSTER SAUCE

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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