tortang giniling na baboy

experimenting on filipino dishes this time. ^_^

when i was much younger and my dad was still working in makati, my mom would often request that he would take home tortang giniling for dinner. it is a shame that i no longer remember the name of the restaurant where he would get it; it was a very low-key, little food shack along pasong tamo that had the best tortang giniling we ever had.

our helper then would try to hack the recipe, but it was nothing like it. theirs was very moist, and even if we would store it for days, its consistency remained the same. it was as i remember, our go-to food when mom occasionally failed to plan our meal for the day. she had her moments, mom was not perfect. (she was 99.9% perfect haha):)

tortang giniling na baboy or filipino ground pork omelette (i hope i am not making this up haha) is our local take on the italian frittata or the spanish tortilla. it is primarily made up of eggs and potatoes then loaded with ground pork and other vegetables (it varies on what you prefer, really).

it can be served at any time of the day, even breakfast! andre usually chows down our leftover pieces from the previous night; then he lathers it with ketchup and would not devour without it! pinoys and their ketchup!

anyway, fast-forward to today when i had no idea what to cook for lunch! we usually go out to eat but because of the supposed community quarantine, we had no choice but to stay home. you know what, i am running out of ideas what to cook, honestly haha. it has been a daily struggle.

in the refrigerator, we had all kinds of veggies and ground pork. i initially thought of making pasta but i dread that my husband is sick and tired of noodles so i had to think of something else. next that came to mind was torta! and torta it was!

i followed’s recipe and added a few more mix-ins of my own – red bell pepper, carrots, and scallions.

tortang giniling na baboy


1/4 cup oil, divided and as needed
1 medium red onion, peeled, chopped
3 cloves garlic, peeled, chopped
1 medium native tomato, chopped
1/4 kilo ground pork
1/4 cup store-bought spaghetti sauce
1 tablespoon butter,
1 1/2 cups mixed vegetables (¼ cup each of carrots, scallions, red bell pepper)
3 large eggs
salt, to taste
ground black pepper, to taste


in a wok (or pan) over medium heat, heat 2 tablespoons oil. add onions then garlic, cooking just until aromatic and onions are translucent. add tomatoes, and cook until softened.

add ground pork, and spread into a single layer. let pork sear before crumbling and then sauté until cooked through and no longer pink. add spaghetti sauce, season to taste with salt and ground black pepper, and stir to mix. cook until mixture simmers. remove from heat.

in the same wok, melt butter and then add mixed vegetables. season with salt and cook until just heated through. add to the cooked ground pork, mix, and then set aside. (if desired, let cool completely and store, chilled, until ready to serve.)

when ready to cook, beat eggs and season with ground black pepper. add pork mixture and stir to coat with eggs.

in a small frying pan over medium heat, heat remaining oil. add about 1 cup of the pork mixture to the pan. spread mixture until the edge of the pan to create an even layer. cook until the bottom is seared. flip, and cook the other side. remove from heat once both sides are cooked through. repeat with remaining pork mixture. serve hot.

i pray your weekend will still be awesome despite the “lockdown”. stay safe and healthy, everyone!


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