June: Farmer’s Market Challenge – Giniling Guisado & Ginisang Kalabasa (Ground Pork w/ Butternut Squash)

Don't get me wrong, I love a good hamburger, but I also love love love international dishes I've never had the chance to try before. I'm adventurous like that. (The rest of my family.... less adventurous.) With it being Farmer's Market Month for the Blogger Recipe Challenge I couldn't help but pick up some ground pork and some squash. Okay, the squash might not technically be in season right now. You caught me. But you know what it will be at some point, so it still counts. I browse through the Manila Spoon blog quite often, and found this recipe for Giniling Guisado aka Ground Pork sauteed with onion, garlic, and tomato. Nom! The ingredients and overall prep is really simple, but it does take about 40-60 minutes to chop, and cook it all. I decided to serve this dish with white rice that I prepared in my rice cooker. (Seriously... if you don't have one, get one.) Something about using soy sauce in a dish seems to require rice to balance the flavors out a bit.

  • 1 TBSP - Olive Oil
  • 4 - Garlic Cloves (Diced)
  • 1 - Medium Onion (Chopped)
  • 1lb - Ground Pork
  • 3 - Roma Tomatoes (Diced)
  • 2-4 TBSP - Soy Sauce
  • 1/2 Cup - Water
  • 1 - Butternut Squash (Peeled, Seeded, Cubed)


  1. Peel, seed, and chop up squash into 1 inch cubes.
  2. Saute chopped onion and garlic in 1 TBSP olive oil for a few minutes. (I had mine in approximately 3-4.)
  3. Add ground pork, and break apart while cooking.
  4. Cook pork until it browns and then add the diced tomatoes and continue cooking an additional 3 minutes or so. (You can seed the tomatoes if you want, however I didn't find it necessary.)
  5. Add soy sauce and water. I used 2-3 TBSP of soy sauce and then added an additional 1 TBSP to suit my personal preferences. Add salt & pepper to taste.
  6. Bring meat mixture to a boil, reduce heat, cover and allow to simmer for 20 minutes.
  7. Add butternut squash into the meat mixture, cover, and continue to simmer until squash is cooked thoroughly and soft enough to break apart with a fork. (This took approximately 20 more minutes.)
  8. Serve hot with white rice.

Related posts:

  1. June: Farmer’s Market Challenge – Fried Pork Loin and Sauteed Veggie Fajita
  2. May: Meatless Challenge – Grilled Salmon & Asparagus with Curried Butternut Squash Sauce
  3. April: Canning Challenge – Roasted Butternut Squash Soup Recipe + Ozeri Serafino Artisan Series Double Wall Glasses Review
  4. March: Green Challenge – Crock Pot Guinness Pulled Pork
  5. March: Green Challenge – Vegetable Rotini in Garlic Butter Sauce with Summer Squash
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