Ginisang Baguio Beans with Pork Giniling

Ginisang Baguio Beans with Pork Giniling | Sauteed Green Beans with Ground Pork Filipino Recipe on

For non-Filipino readers: “Ginisa” is sauteed, “Baguio beans” refers to green beans, and “giniling” is anything that’s been ground. So this Filipino dish translates to Sauteed Green Beans with Ground Pork.

I have this budding newfound love with tomatoes. You see, I’m not fond of mushy things. I only like tomatoes when they’re not too ripe, otherwise it just becomes this gooey mess with very little crunch. However, when it comes to sautéed meats and vegetables, this is a must-have for me.

When I was younger, the only sautéed ingredient I could identify was actually just garlic. Regardless of whether I added onions and tomatoes, I thought only garlic made a difference.

Decades later, I’m discovering that I was probably just too impatient to let onions and tomatoes do their thing. I’m now more inclined on faux-roasted tomatoes, almost charring in the pan.

Ginisang Baguio Beans with Pork Giniling Recipe
Super loving the bright green color of the beans

To test my “revamped skill” on sautéing, I made this dish without the usual excessive oyster sauce / soysauce / what-not for flavor, and relied mostly on the flavor that comes out from patiently trusting the sauté process.

My witty husband of course joked that this is simply ‘Pork & Beans’–which oddly is really just that. (Ground) pork. And beans.

Ginisang Baguio Beans with Pork Giniling

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • 125g lean ground pork
  • 300g green beans, cut diagonally about 1-inch long
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 medium ripe tomatoes, chopped
  • 1 tbsp cooking oil
  • good quality fish sauce (patis), according to taste
  • pepper, to taste
  • (optional) 1 bird’s eye chili, chopped


  1. Heat oil in a nonstick pan. Add onions, garlic and tomatoes, mixing well so that the garlic does not burn. When the tomato juices start coming out, switch to medium-low heat and let the tomatoes cook in its juice, only stirring occasionally, until the tomatoes are a bit charred.
  2. Add ground pork and bring it back to medium heat. Cook until brown. Add fish sauce, chili (if using), and season with pepper. Lower to a medium/low heat and cook thoroughly until all the fat is rendered and the pork is golden to reddish brown.
  3. Finally, add the green beans, mixing with the pork well. Cover the pan to let the steam cook the beans, about 2-3 minutes, or until the beans have turned bright green.

You may use non-lean ground pork, however that usually renders more oil. If so, push meat to the side and (carefully) let a strong paper towel absorb excess oil before adding the beans.

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