AuthorBiteSized
DifficultyBeginner
Yields4 Servings
Total Time45 mins























Make giniling
1

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.

Finish giniling
2

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.

Form patties
3

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

Coat
4

Dredge formed patties in flour, egg, and breadcrumbs.

Fry
5

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.

Ingredients
























Directions

Make giniling
1

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.

Finish giniling
2

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.

Form patties
3

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

Coat
4

Dredge formed patties in flour, egg, and breadcrumbs.

Fry
5

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.

Giniling Katsudon