Giniling na Baboy II

Here is my second version of GINILING NA BABOY. And there will be more variety of Giniling na Baboy recipe that I will be posting. Well, you can do anything with a Giniling na Baboy as long as it has its main ingredients which are ground pork, potatoes and carrots. My first Giniling na Baboy recipe is a party version because it is best to serve that dish for a gathering or a party. But my second version of my Giniling na Baboy is a hushed recipe because it has a mild taste and has no tomato sauce in it, only sauce from annatto seeds or atsuete. If you prefer an easier way of making annatto sauce, you can just simply use atsuete powder and dissolve it in water. This style of Giniling na Baboy is also best with hot pandesal like what we did with our Giniling na Baboy left-over.


3 tbsp. annatto seed (atsuete) soaked in 1/2 cup warm water
cooking oil
1/2 kilo ground lean pork
3 pieces medium potaotes, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 medium red bell pepper, seeds removed and finely chopped

In a medium skillet, sautee garlic until light brown. Put onions, stir until transluscent. Add ground pork. Sautee until medium cooked, about 5-7 minutes.

Meanwhile, squeeze out red color from atsuete by rubbing them with your fingers. Remove seeds from the bowl and pour the red sauce in the pan. Cook for another 5 minutes.

Add potatoes, carrots and red bell pepper. Cook until vegetables are soft, leaving about small amount of sauce.

Season with salt, pepper and sugar.

Serve with steaming white rice or with hot pandesal.



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