Paleo Pork Giniling
Discover a wholesome twist on a Filipino classic with this Paleo Pork Giniling recipe! Packed with vibrant vegetables like zucchini, bell peppers, and carrots, and infused with the rich flavors of garlic, onion, and a hint of bay leaf, this dish is both nutritious and comforting. Using coconut aminos in place of soy sauce makes it paleo-friendly while maintaining that umami depth loved in traditional giniling. The savory ground pork is simmered in a tomato paste base, bringing a hearty richness that pairs perfectly with the crumbled texture of the meat. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights and serves wonderfully over cauliflower rice or as a standalone meal for a lighter option. Bring healthy Filipino flavors to your table with this easy-to-make, flavor-packed dish!
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Recipe Information
Ingredients
- 500 grams ground pork
- 2 tablespoons coconut oil
- 1 large, diced onion
- 4 cloves, minced garlic
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 tablespoons tomato paste
- 3 tablespoons coconut aminos
- 1 piece bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 100 grams green peas
- 150 milliliters water
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced onion and sauté for about 3 minutes until translucent.
Add the minced garlic and continue to sauté for an additional minute until fragrant.
Increase the heat to medium-high and add the ground pork. Cook, stirring frequently, until browned and cooked through, about 5-7 minutes.
Stir in the diced carrot, red bell pepper, and zucchini. Cook for 5 minutes until the vegetables begin to soften.
Add the tomato paste, coconut aminos, bay leaf, sea salt, and black pepper. Stir everything together until well combined.
Pour in the water and bring the mixture to a simmer.
Lower the heat to medium-low and cover the skillet. Let it simmer for about 10 minutes, stirring occasionally.
Uncover the skillet, add the green peas, and continue to cook for 2-3 minutes until the peas are heated through.
Remove the bay leaf and adjust the seasoning with more salt or pepper, if needed.
Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 48.2 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
