Giniling Guisado

It’s true that you change preference as you grow older. When I was younger, chicken was my favorite. Having said that, any dish that has chicken in it was a hit for me. But now, I outgrew my love for the winged fellow and shifted to the less favorit-able, ground meat (pork, beef, even chicken). Ground meat is always in our grocery cart every week, I just decide what to do with it as the need arise. This week, I whipped ginisang giniling for diner. This dish has nothing special in it, just that it’s my favorite (for the moment). 

Ground pork
2 pieces potatoes, cubed
1 piece carrot, cubed
Garlic, Onion, Tomatoes, diced
Oyster Sauce, Fish Sauce, Salt and Pepper, to taste
Water and Cooking oil 

1) In a pan, sauté garlic, onion and tomatoes in oil. Add ground pork and brown it, making sure to break it apart as you mix. Add a pinch of salt and pepper.
2) When browned add in potatoes and carrot. Add water and simmer until the vegetables are cooked.
3) Season with oyster sauce/fish sauce, salt and pepper.
4) Best served on top of rice. 

My take: Oyster sauce adds flavour to the meat, I always use it as a seasoning to any guisa recipes. 

Tips: You can always add extenders like hardboiled egg or quail egg, I’ll do and show that next time. Left-overs can turn in omelette for breakfast, I’ll show that too, next time. 

My verdict: We all enjoyed our dinner in bed.