My family’s reliable recipe for a simple, versatile ground meat dish—Ginisa or Giniling Guisado (Filipino-style Picadillo)—is perfectly seasoned and full of flavor. Add your preferred vegetables for a complete meal, or include extra tomato sauce to turn it into a hearty stew.
In the Philippines, and especially in our household, this dish forms the base for many meals. It pairs well with a wide variety of vegetables and is comforting and familiar.
I always loved coming home to the aroma of ginisa simmering on the stove, often with my favorite vegetables like squash or green beans mixed in.
Giniling is the Tagalog word for ground meat, referring to the process of grinding. Ginisa means sautéed—cooked in oil with garlic, onions, or tomatoes. Guisado, a Spanish-derived term, refers to braising or stewing meat with aromatics and seasonings. Regardless of the name, this dish is homestyle and comforting, especially when combined with vegetables, used as a filling for omelettes, or enriched with tomato sauce.
WHAT INGREDIENTS TO USE FOR Filipino-style Picadillo (GINILING GUISADO)?
- Olive or vegetable oil
- Garlic cloves, chopped (use as much as you like)
- Onion, chopped
- Ground pork or beef (pork is traditional)
- Roma or plum tomatoes, diced and seeded if you prefer
- Soy sauce (adjust to taste) — alternatives include fish sauce or oyster sauce
- Water
- Salt and pepper
- Patis / fish sauce (optional)
- Optional add-ins: diced carrots, potatoes, tomato sauce, or other vegetables
HOW TO MAKE Filipino Picadillo (GINILING GUISADO)
Heat oil over medium in a deep skillet or wok. Sauté the garlic and onions for about 1–2 minutes, until fragrant.
Add the ground meat and cook until it changes color. Break it up with a fork as it browns to prevent clumps. Season with salt and pepper to taste.
Stir in the diced tomatoes and cook for another 2–3 minutes. Pour in the soy sauce (or your chosen liquid seasoning) and water.
Bring the mixture to a boil, then cover and simmer on low heat for about 30 minutes so the meat absorbs the flavors. At this point, add vegetables if you want a heartier dish—diced potatoes and carrots (about 1.5 cups each) work well. Adding tomato paste or extra tomato sauce toward the end of cooking will deepen the flavor. Taste and adjust seasoning as needed. A small pinch of sugar enhances the balance of flavors if desired. Serve hot with steamed rice.
WAYS TO USE THIS BASIC RECIPE
This basic ginisa is extremely adaptable:
- Add your favorite vegetables after the meat is cooked and simmer until tender — cabbage, squash, green beans, chayote, and long beans are all great choices.
- Mix into baked beans for a more substantial pork-and-beans style dish.
- Use it as a stuffing for cabbage rolls or bell peppers.
- Incorporate into omelettes like tortang talong (eggplant omelette) or Spanish-style potato omelette.
Tip: If you plan to use the meat as a stuffing, cook longer to let most of the liquid evaporate. If you want a saucier stew to spoon over rice, keep the cooking liquid.
Make a batch ahead and freeze portions for quick meals later.
How to make Giniling Guisado/Ginisa – Basic Sautéed Ground Pork/Beef (Filipino Picadillo)
Manila Spoon
Ingredients
- 1 tbsp Olive or vegetable oil, or as needed
- 6 cloves Garlic, peeled and sliced (adjust to taste)
- 1 medium onion, chopped
- 1 lb Ground pork or beef, pork is common in Filipino versions
- 3 Roma or plum tomatoes, diced and seeded if desired
- 3 tbsp Soy sauce or fish sauce, or a mix with oyster sauce; adjust to taste
- ½ cup Water, or as needed
- Salt and pepper, to taste
- 1/3 cup Tomato sauce, optional, to taste
Instructions
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Heat oil over medium heat in a deep skillet or wok. Sauté garlic and onions for about 2 minutes until fragrant.
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Add the ground meat and cook until it changes color, breaking it up as it browns.
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Season with salt and pepper to taste while crumbling the meat to prevent clumps.
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Stir in diced tomatoes and cook for about 3 minutes. Add soy sauce (or chosen seasoning) and water.
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Bring to a boil, then cover and simmer on low for about 30 minutes. Add vegetables if desired and finish with tomato sauce or paste for a bolder flavor. Adjust seasoning and add a pinch of sugar if needed. Serve with rice.
Notes
Use this basic ground meat recipe as a base for many dishes: add vegetables, mix into baked beans, or use as a stuffing for peppers and cabbage.
It’s perfect for eggplant omelettes (tortang talong) and Spanish-style omelettes. For stuffing, cook longer to evaporate excess liquid; for a saucier dish, keep the liquid to serve over rice.
Prepare in advance, freeze portions, and reheat as needed.
Nutrition