Adobong Giniling (Ground Pork Adobo)

This adobong giniling is a fast, stir-fry style pork adobo made with ground pork. It has the same savory adobo flavor, but cooks in about 20 minutes.

Serve it over rice with a fried egg for an easy weeknight meal.

Ingredients You'll Need

Notes and Substitutions

• Ground pork: I use regular ground pork (not lean) for better flavor. You can also use ground chicken, turkey, or beef - just add a little extra oil if the meat is lean.
• Shallot: They're milder and a little sweeter than onions, and they cook fast. If you don't have shallots, finely chopped onion works too.
• Soy sauce: I use half regular soy sauce and half dark soy sauce. If you're using all regular soy sauce, start with less so it doesn't turn out too salty.
• Vinegar: Cane or coconut vinegar works best, but white or rice vinegar is fine.
• Egg: Optional - but a fried egg on top is always a good idea.

How to Make Adobong Giniling

Step 1: Brown the pork

In a wide pan over medium-high heat, add 1 pound of ground pork and break it up with a spoon. Add a small amount of water to help it cook evenly and keep it from sticking while it releases its fat.

Cook until the pork is no longer pink and starts to brown, about 5 minutes. Mix it once in a while. If it looks dry, add a little oil.

Step 2: Add the aromatics

Add 4 cloves of garlic (minced) and 1 small shallot (finely chopped). Cook for a few minutes, just until softened and they start to smell good.

Step 3: Season the pork

Add:

• ¼ cup soy sauce (half regular, half dark)
• 3 tablespoons vinegar
• 2-3 teaspoons sugar (adjust to taste)
• Black pepper (to taste)

Mix well so the pork gets coated. Let it cook for a few minutes so the meat absorbs the seasoning and gets a little crispy in spots.

Step 4: Add water

Pour in ¼ cup water and mix, scraping up any browned bits from the bottom of the pan. Those bits add flavor to the sauce. Add a little more water if you like it saucier.

Let it cook uncovered for a few minutes, until the sauce looks right to you and coats the pork.

Step 5: Taste and serve

Taste and adjust with more sugar or soy sauce if needed. Turn off the heat.

Serve your adobong giniling hot with steamed rice and a fried egg.

If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat with a small amount of water - it's also great for adobo fried rice the next day.

Cooking Tips

• Use ground pork with some fat - lean meat can turn dry.
• Soy sauce brands vary in saltiness, so adjust if needed so it doesn't turn too salty.
• Reduce the sauce until it coats the pork for best flavor.

Recipe FAQs

More Adobo Recipes

• Pork adobo: The classic with soy sauce, vinegar, garlic, and bay leaves.
• Chicken adobo: Same flavors, made with chicken.
• Adobong puti: Soy-free adobo made with vinegar and lots of garlic.
• Adobong pula: Red adobo colored with annatto.
• Adobo sa gata: Adobo cooked with coconut milk.
• Adobong kangkong: Quick vegetable adobo with water spinach.
• Adobo flakes: Shredded adobo cooked down until crispy.
• Adobo sa asin: A simple soy-free adobo seasoned with salt instead of soy sauce.