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    You are in: Home / Recipes / Pork Giniling Recipe
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    Pork Giniling

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 03, 2010

      this tastes very good! i just added & sauteed some chopped tomatoes together with the sauteed garlic & onions & also added frozen peas towards the end. the amount of fish sauce recommended is perfect. later, made wonderful torta (omelette) with fish sauce & lemon juice dip.

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    • on April 27, 2010

      I made this recipe exactly as written, but added some frozen baby peas along with the other veggies. It is worth getting the authentic Filipino ingredients (patis and achiote) for this recipe as it would not be the same without them! To me patis has a milder and more smokey flavour than Thai style fish sauce and does not overpower the pork. The achiote adds a wonderful dimension of colour and flavour to the dish (I did not have any the first time I made it). I also used a deeper pan the second time, and it kept the dish a bit saucier. My husband said the only thing missing was vetsin (or MSG, common in Filipino cooking) to boost the flavour, but I refuse to put it in any of my food because of how bad it is for you!!! i might just add a touch of salt next time to please him. Overall a really great dish, thank you!

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    • on August 22, 2008

      super-easy to make and delicious, too!

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    Nutritional Facts for Pork Giniling

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 515.4
     
    Calories from Fat 249
    48%
    Total Fat 27.6 g
    42%
    Saturated Fat 9.4 g
    47%
    Cholesterol 81.6 mg
    27%
    Sodium 599.2 mg
    24%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 5.4 g
    21%
    Sugars 3.7 g
    15%
    Protein 24.4 g
    48%

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