Menudong Giniling

Menudong Ginigling is a Filipino dish of minced pork cooked with potatoes, carrots, raisins, green peas, red capsicum and tomatoes.

Menudong giniling is a dish that was derived from the dish called Menudo, ingredients are nearly similar but the preparation is different, in the normal Menudo meat and other ingredients are cubed into 1cm pieces while in this dish everything is way much smaller and minced meat is used. Taste is also nearly similar so it’s just a matter of choice so I leave it up to your preference which one would you choose. For me I love both but they serve different purposes, Menudo is for those who loves liver as it is one of its key ingredient while Menudong giniling in my personal opinion is good for visual presentation as raisins and green peas looks better in this recipe because it has nearly the same size as the other ingredients.

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Menudong Giniling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Raymund


Menudong Ginigling is a Filipino dish of minced pork cooked with potatoes, carrots, raisins, green peas, red capsicum and tomatoes.


Units Scale
  • 600g minced pork
  • 1 cup potatoes, chopped
  • 1 cup carrots, chopped
  • 1/2 cup raisins
  • 1/2 cup green peas
  • 1 large red capsicum, chopped
  • 1 1/2 cup chicken stock
  • 4 tbsp tomato paste
  • 2 tbsp white vinegar
  • 2 tbsp soy sauce
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 2 pcs bay leaves
  • 1 tbsp sugar
  • salt
  • freshly ground black pepper
  • oil


  1. In a pot add oil then sauté garlic and onions, once onions are soft add minced pork and mix until brown.
  2. Add stock, tomato paste, vinegar, soy sauce, sugar, potatoes, carrots and bay leaves. Bring to a boil then simmer for 10 minutes.
  3. Add green peas, raisins and capsicum then simmer for 10 more minutes.
  4. Season with salt and freshly ground pepper.


22 Responses

  1. boogie. says:

    i saw menudo & i had to swing on over here! this reminds me so much of my grandma. i can smell her cooking right outta the computer screen. i must make this one day!

  2. With vinegar added, one of those I will enjoy as anything sour is my fav although need to change the type of meat.

  3. we do this at home!! 🙂

  4. jay says:

    this is gorgeous…my hubs love this..
    Tasty Appetite

  5. I like your version with pork better. Looks great.

  6. kiwidutch says:

    I think that if I edited out the raisins think I might be able to smooch this recipe past the fussier members of our family… In act I think I might try and do just that very soon (well, as in handing recipe to Himself) but you know what I mean LOL.

  7. Sissi says:

    I definitely prefer ground pork from liver (unless if it’s duck’s fat liver 😉 ) so this version would be my favourite. I find the raisins’ presence very original!

  8. adrian says:

    this is great i love menudo but it takes to long. will give this a try next time. thanks for posting

  9. elghee says:

    Ibang klase ha. Nadenggoy ko mga kaibigan ko kasi mega praise sila sa niluto kong recipe mo! Ayos!

  10. obi says:

    You still add the raisins or you just eat the raisins?

  11. Craig says:

    Why bother using scientific name?? Trying to sound smart? Just say red bell pepper.,geesh.

    • Raymund says:

      Sorry but not trying to be smart, and if you wanted the real scientific name it is “Capsicum Annuum”
      Anyways the reason I used it because that’s what its called here in New Zealand or even UK, Australia and other commonwealth countries that uses British English. Its only US and those who use American English that calls it bell pepper. Crikey 🙂

    • Mariel says:

      “Capsicum” is what we call them in Australia. Don’t be so rude.

    • Mariel says:

      “Capsicum” is what we call them in Australia and New Zealand. I’m Filipino too but I’ve spent 32 of my 38 years in Australia when I moved here with my parents. Guess what. They call it capsicum too because that’s what it’s called here, even though they grew up in the Philippines and didn’t move to Australia until they were adults. Don’t be rude just because someone uses a word you’re not expecting.

  12. Craig says:

    It’s still derived from its scientific name. and you’re not Australian, European, Kiwi whatsoever. You’re Filipino.

    • Raymund says:

      I am Filipino, not denying that and I am proud of it hence I am sharing the Filipino cuisine alongside its traditions in this blog to the world but like I said thats the name used here and thats what were used to saying everytime, its like pounds and kilograms or trash and rubbish. Sorry if it sounds smarty pants to you bur thats not what I want to imply. Have a great day!

  13. Ken says:

    I’ve always wanted to make menudo and decided to use this recipe for my first time. I made it for my Irish boyfriend and he loved it (we both did)! Thanks!

  14. Aidee Gallardo DeGregorio says:

    I made this tonight in memory of my dearest Nanay/Mommy as it’s Mothers’ day tomorrow too. Giniling Menudo was one of my most favorite dishes that my Nanay makes as our comfort food when I was a kid back home – and it came out delicious!! I didn’t put any vinegar and used sweet potatoes instead of potatoes), and it came out soo good, YUM! Thank you and God bless you for sharing this recipe!

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