Pork Giniling

This is my mom's basic pork giniling (also a variation to her Corn Giniling). The annato powder (or achuete/achiote) can be found in ethnic supermarkets. It adds a mild flavor and a rich color to the dish. Leftover giniling can be used to combine with scrambled eggs to pan-fry and make torta.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb ground pork
• 4  medium raw potatoes, finely-cubed
• 1  medium onion, finely-chopped
• 5  garlic cloves, minced
• 1⁄2 red bell pepper, finely-chopped
• 1 1⁄2 tablespoons  patis
• 1  tablespoon olive oil
• 1⁄2 teaspoon  achiote powder (optional)
•  fresh ground pepper

Directions

1. In a large pan, saute onion and garlic in oil.
2. Add pork and brown, making sure to separate ground pork thoroughly.
3. Add patis, cover and simmer over medium heat for 10 minutes.
4. Peel and chop the potatoes into small 1/4 inch cubes. Soak chopped potatoes in a large water bath to wash off excess starch.
5. Drain and add potatoes and red bell pepper to pan.
6. Mix and cook for another 10 minutes.
7. Add pepper to taste.