Picadillo at Tortang Giniling Recipe

In many Filipino households, ground meat is a kitchen staple—affordable, versatile, and easy to cook. With just one batch of giniling, you can whip up two well-loved dishes: the saucy, savory Picadillo, and its fried, eggy cousin, Tortang Giniling. Both dishes are comforting, packed with flavor, and perfect for everyday meals with the family. Follow along as we show you how to turn one ground meat prep into two delicious home-cooked classics.

For the Picadillo

Set A:

• 350 grams ground pork

• 2 tablespoons cooking oil

  
  

• 2 cloves garlic, minced

• 1 piece onion, minced

• 1 piece tomato, diced

• 4 tablespoons soy sauce

• 1/2 teaspoon black pepper

• Salt, to taste

• 2 tablespoons tomato sauce (optional)

Set B (optional – choose your favorite combination):

• 1 piece potato, diced

• 1 piece carrot, diced

• 1 piece red bell pepper, diced

• 3/4 cup green peas

• 1/2 cup raisins

Instructions:

1. In a pan, heat the oil and sauté garlic, onion, and tomato until softened.

2. Add ground pork and cook until browned.

3. Stir in soy sauce, black pepper, and salt. Add tomato sauce if using.

4. Simmer for 5–7 minutes.

5. Mix in your choice of Set B ingredients and cook until vegetables are tender.

Chef Tatung’s Tip:
You can substitute ground beef or chicken for pork in this recipe.

For the Tortang Giniling

Set A:

• 6 whole eggs

• 3 tablespoons cornstarch

• 1/4 cup water or milk

• Salt and pepper, to taste

• Cooked ground meat (from Picadillo Set A)

• 2 tablespoons cooking oil

Instructions:

1. In a bowl, beat eggs with cornstarch, water or milk, salt, and pepper.

2. Mix in a portion of the cooked ground meat.

3. Heat oil in a nonstick pan over medium heat.

4. Pour in the egg-meat mixture to form small, round omelets.

5. Cook until golden on both sides and eggs are set.

Chef Tatung’s Tip:
Use your index finger to press the center of the omelet. It’s done when it feels firm and no raw egg oozes out.

Simpol Cooking Notes:

• Make a big batch of ground meat to save time—Picadillo tonight, Tortang Giniling tomorrow!

• Keep extra cooked meat in the fridge for up to 3 days, or freeze for later.

• Don’t skip the cornstarch—it helps the torta hold together and keeps it tender.

Enjoy these hearty and homey dishes, the Simpol way!