My family’s reliable, well-loved recipe for a simple and versatile ground meat dish—Ginisa or Giniling Guisado (Filipino-style picadillo)—is perfectly seasoned and flavorful. Add your preferred vegetables for a complete meal, or increase the tomato sauce to make a rich, comforting stew.
In many Filipino households, including mine, this basic sautéed ground meat is the building block for countless dishes, especially when paired with lots of vegetables.
I always loved returning home to the warm aroma of this on the stove, knowing it would likely be cooked with my favorite vegetables—squash or long green beans, among others.
Giniling is the Tagalog word for ground meat, referring to the grinding process. Ginisa means sautéed—cooked in oil with garlic, onions, and sometimes tomatoes—which is essentially what this dish is. Guisado comes from Spanish and describes braised or stewed meats cooked with tomatoes, garlic, onions, and soy sauce in the Filipino adaptation.
Whatever you call it—ginisa or guisado—it’s a homey, versatile dish. Use it with vegetables, turn it into a stew with more tomato sauce, or fold it into omelets for a quick meal.
WHAT INGREDIENTS TO USE FOR Filipino-style Picadillo (GINILING GUISADO)?
- Olive oil 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 desired
- Soy sauce (adjust to taste) — alternatives include fish sauce or oyster sauce
- Water
- Salt and pepper
- Patis / fish sauce (optional)
- Optional add-ons: diced carrots, potatoes, tomato sauce, or other vegetables
HOW TO MAKE Filipino Picadillo (GINILING GUISADO / BASIC SAUTÉED GROUND MEAT)?
Heat 1 tablespoon of oil over medium heat in a deep skillet or wok. Sauté the chopped garlic and onion for about 1–2 minutes, until fragrant.
Add the ground meat and cook until it changes color. Break it up with a fork while browning to prevent clumps. Season lightly with salt and pepper.
Stir in the diced tomatoes and cook for another 2–3 minutes. Pour in the soy sauce (or your choice of liquid seasoning) and about 1/2 cup of water.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes so the meat absorbs the flavors. If you want a heartier dish, add diced potatoes and carrots (about 1.5 cups each) or other vegetables at this stage. For a richer tomato flavor, stir in tomato paste or sauce toward the end of cooking.
Taste and adjust seasoning as needed. A small pinch of sugar brightens the flavor and is an easy alternative to MSG. Serve hot over rice.
WAYS TO USE THIS BASIC RECIPE
This simple ground meat base is extremely flexible:
- Add vegetables after the meat is cooked and simmer until tender — try cabbage, squash, green beans, chayote, or long beans.
- Mix into baked beans for a true pork-and-beans flavor.
- Use as a savory stuffing for cabbage rolls or bell peppers.
- Fold into eggplant omelettes (tortang talong) or Spanish-style potato omelettes for a meaty, flavorful filling.
Note: If using as a stuffing, cook until most of the liquid evaporates. If serving with vegetables and rice, keep more sauce so you can spoon it over rice.
Make a batch ahead of time and freeze portions for quick meals later.
How to make Giniling Guisado/Ginisa – Basic Sautéed Ground Pork/Beef (Filipino Picadillo)
Manila Spoon
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Ingredients
- 1 tbsp Olive or vegetable oil, or as needed
- 6 cloves Garlic, peeled and sliced (or chopped)
- 1 medium onion, chopped
- 1 lb ground pork or beef, pork is traditional
- 3 roma or plum tomatoes, diced and seeded if desired
- 3 tbsp soy sauce or fish sauce, adjust for saltiness; oyster sauce can be added
- ½ cup water, or as needed
- salt and pepper, to taste
- 1/3 cup tomato sauce, optional, or to taste
Instructions
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Heat oil over medium heat in a deep skillet or wok. Sauté the garlic and onions for about 2 minutes until aromatic.
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Add the ground meat and cook until it changes color.
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Break up the meat with a fork to prevent clumping as it browns. Season with salt and pepper to taste.
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Stir in the diced tomatoes and cook for about 3 minutes. Pour in the soy sauce (or preferred liquid seasoning) and the water.
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Bring to a boil, then cover and simmer on low for roughly 30 minutes so the meat absorbs the flavors. Add vegetables like diced potatoes and carrots if desired, and finish with tomato sauce or paste for deeper flavor. Adjust seasoning and add a pinch of sugar if you like. Serve with rice.
Notes
Use this base to create many meals: add vegetables, fold into omelettes, stuff into peppers or cabbage, or mix with baked beans for pork-and-beans.
If you plan to use it as a stuffing, cook until the liquid has mostly evaporated. If serving with vegetables and rice, keep more sauce so it can be spooned over rice.
Make ahead and freeze portions for convenient meals later.
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