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Ingredients You'll Need
Notes and Substitutions
- Ground pork: I used 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 used 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.
How to Make Adobong Giniling (Step-by-Step)
Step 1: Brown the pork
In a wide pan, cook 1 pound of ground pork over medium-high heat. Break it up as it browns.
Add a small amount of water to help it cook evenly. Cook until the pork starts to brown and release its fats, 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 like.
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.
- Reduce the sauce until it coats the pork for best flavor.
Recipe FAQs
Adobong giniling is a quick twist on classic pork adobo, made with ground pork instead of chunks of meat. It has the same savory, tangy flavor, but cooks much faster.
Yes. Ground chicken, turkey, or beef also work. If using lean meat, add a little extra oil so it doesn't dry out.
Use regular soy sauce for flavor. Dark soy sauce is mainly for color. Since brands vary in saltiness, taste and adjust so it doesn't turn too salty.
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.
Other Pork Recipes You May Like
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📖 Recipe
Adobong Giniling (Ground Pork Adobo)
Equipment
- Wide pan
Ingredients
- 1 pound ground pork
- 4 cloves garlic minced
- 1 small shallot or onion finely chopped
- ¼ cup soy sauce (half regular, half dark)
- 3 tablespoons cane or coconut vinegar
- 2-3 teaspoons sugar to taste
- ¼ cup water more as needed
- Black pepper (cracked or ground) to taste
- Neutral oil
Instructions
- Cook ground pork over medium-high heat, breaking it up. Add a small amount of water to help it cook evenly.Let it brown, adding a little oil if needed.
- Add garlic and shallot. Cook until softened.
- Add soy sauce, vinegar, sugar, and black pepper. Stir and cook until well coated and lightly crisp in spots.
- Add ¼ cup water and scrape up any browned bits.Simmer until the sauce thickens and coats the pork. Add more water if you want it saucier.
- Taste and adjust if needed, then turn off the heat.
Notes
- Ground pork: Use regular (not lean) for better flavor. Ground chicken, turkey, or beef also work - add oil if lean.
- Shallot: Milder and a little sweeter than onion, and cooks fast. Finely chopped onion works too.
- Soy sauce: I used half regular and half dark. If using all regular soy sauce, start with less to avoid making it too salty.
- Vinegar: Cane or coconut vinegar works best. White or rice vinegar is fine.
- Use ground pork with some fat - lean meat can turn dry.
- Soy sauce brands vary in saltiness, so taste and adjust so it doesn't turn too salty.
- Reduce the sauce until it coats the pork for the best flavor.
Mark says
Thanks for the idea. My kids will love this.
Nora Reyes says
Thank you, Mark! So happy to hear that.