Ginisang Baboy with Mushrooms, Zucchini & Beans
A cosy, savoury Filipino sauté — bright, earthy, and perfect with rice.
“Ginisang” comes from the Filipino word gisa, meaning to sauté. It’s the backbone of everyday Filipino cooking: aromatics sizzling in oil, meat browning, vegetables softening, and simple seasonings transforming into something deeply comforting.
This version is my hearty, home-style take using pork mince, mushrooms, zucchini, and green beans, simmered with chicken stock to build depth and roundness. It’s savoury, brightened with vinegar or calamansi, and has just the right amount of heat from Birds Eye chillies.
It’s the kind of dish that feels both familiar and nourishing — saucy enough for rice, quick enough for weeknights, and completely customisable.
Ingredients:
- 500g pork mince
- 200g mushrooms, sliced
- 200g green beans, chopped
- 1 zucchini, finely diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 Birds Eye chillies, finely sliced
- ¾ cup chicken stock
- 2 tbsp soy sauce
Substitute with tamari or coconut aminos if eczema-prone - 1 ½ tbsp oyster sauce
- 3 tsp vinegar or calamansi juice
- ¼ cup sliced scallions
- Salt and pepper, to taste
- Neutral oil, for sautéing
Method :
- Sauté the aromatics
Heat oil in a pan over medium heat. Sauté the onion, garlic, and sliced Birds Eye chillies until soft and fragrant. - Add the pork
Increase heat slightly and add the pork mince. Cook until lightly browned, breaking it up as it cooks.
Season lightly with salt and pepper as you go. - Add the mushrooms
Add the sliced mushrooms and cook until they soften and release their juices. - Add the zucchini
Stir in the finely diced zucchini and sauté for another 2–3 minutes. - Build the flavour base
Add the chicken stock, soy sauce, oyster sauce, and vinegar/calamsi.
Let everything simmer for a few minutes to deepen the flavour. - Add the beans
Add the green beans and cook for about 5 minutes.
I like mine a little crunchy, so I don’t cook them much longer — adjust to your preference. - Finish
Stir in the sliced scallions. Taste and adjust seasoning with salt, pepper, or more soy/vinegar as needed. - Serve
Spoon over hot rice and enjoy this savoury, earthy, slightly spicy everyday Filipino classic.
