Fried Food

May 10, 2021
Giniling Katsudon

Time needed: 45 minutes.

Makes: 4 servings

2 tablespoons oil
3 pieces garlic cloves,  minced
1 piece medium red onion, minced
½ kilo ground pork
Salt, to taste
Ground black pepper, to taste
3 tablespoons tomato paste
¼ cup tomato sauce
½ cup water
1 ½ tablespoons soy sauce
1 tablespoon calamansi juice
4 tablespoons butter
1 piece medium carrot, finely diced
1 piece medium potato, finely diced
1 piece medium red bell pepper, finely diced
½ cup green peas
¼ cup flour
2 pieces eggs
½ cup grated cheese
Seasoned flour
Eggs, beaten
Oil, for frying


  1. Make giniling

    In a pan over medium heat, saute the garlic and onion in oil and butter until fragrant. Add the ground pork and cook until meat is browned. Season with salt and pepper.

  2. Finish giniling

    Add tomato paste and cook until the tomato paste is toasted and darkened in color. Deglaze with water and tomato sauce. Mix well. Add the soy sauce, calamansi, carrot, potato, bell pepper. Mix well. Once all liquid has been absorbed, add the green peas and continue cooking until dry. Set aside to cool.

  3. Form patties

    Once cooled, mix in cheese, flour, and eggs. Stir until everything is well combined and form giniling into patties. Chill patties until firm.

  4. Coat

    Dredge formed patties in flour, egg, and breadcrumbs.

  5. Fry

    In a large pot over medium-high heat, heat up oil and fry the giniling katsus until golden. Drain excess oil. Serve with shredded cabbage.