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.
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
- 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
- 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.
- 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.
- 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.