How to cook ginisang repolyo: The ultimate giniling ground pork recipe

by Joost Nusselder | Updated:  May 24, 2022

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Ever had trouble finding Japanese recipes that were easy to make?

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If you want to have a tasty meal but don’t have the time to cook, then ginisang repolyo is the perfect recipe for all busy people out there.

This is a no-nonsense recipe that involves sauteing all of the ingredients. It includes cabbage (can be napa cabbage), bell peppers, carrots, and even meat, such as chicken, pork, or beef.

Ginisang Repolyo Recipe

For those of you who are health-conscious, you can actually skip the meat ingredients in this ginisang repolyo recipe (or learn to make ginisang munggo Filipino mung bean stew recipe) and instead, use known meat substitutes such as tofu or mushrooms. That way, you can just prepare it meatless!

You can also add shrimp to this recipe. Just be sure to take off its shell before including it in the mix.

For the other non-meat ingredients, bell peppers will add a crunch to the dish and also up its nutritional value while the carrots, on the other hand, lend sweetness to the dish.

Also check out our ginising upo recipe

Ginisang Repolyo with cabbage

As for the oil for sauteing, you can substitute it with butter. If you want an even healthier substitute, then you can also use vegetable broth.

You can also add more broth if you don’t want it to be too dry.

Check out YouTuber Amielyn Galicia’s video on making ginisang repolyo:

 

Ginisang Repolyo Recipe

Ginisang repolyo recipe (cabbage & pork)

Joost Nusselder
If you want to have a tasty meal but don't have the time to cook, then ginisang repolyo is the perfect recipe for all busy people out there. This is a no-nonsense recipe that involves sauteing all of the ingredients.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Filipino
Servings 4 people
Calories 167 kcal

Ingredients
  

  • 1 head repolyo (cabbage) core removed and sliced thinly
  • 1 medium carrot julienned
  • ½ lb ground pork shredded
  • 16 oz tofu sliced and fried until golden brown
  • 1 medium onion thinly sliced
  • 4 cloves garlic minced
  • 6 stalks green onions cut into 1-inch long pieces
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oil (I use olive oil)
  • Salt and pepper to taste

Instructions
 

  • Over medium heat, saute garlic until light brown in a wok or large skillet.
  • Add onions and saute until translucent.
  • Add ground pork and saute for 3 minutes or until there are no more red parts showing.
  • Season with about 1/2 tsp salt and 1/8 tsp freshly ground pepper. Mix well.
  • Cover and cook for about 5 minutes or until pork is tender.
  • Remove cover and add the cabbage and carrots. Stir until well combined.
  • Add fish sauce and oyster sauce. Continue stirring until well distributed.
  • Cover and simmer for about 3 minutes. Season with salt and pepper to suit your taste.
  • Add tofu and green onions. Mix until well incorporated with other ingredients.
  • Mix until well incorporated with other ingredients.
  • Remove from heat and serve with steamed rice.

Nutrition

Calories: 167kcal
Keyword Cabbage, Pork, Repolyo
Tried this recipe?Let us know how it was!

This can be served with rice or can be eaten as a standalone. You can also serve it with soy sauce with a dash of sugar as a side dip to bring more flavor to the dish.

Don’t forget to leave comments and suggestions below to make this recipe tastier and healthier. Have a nice day!

Like cabbage? Check out this Filipino bulalo recipe with beef shank and cabbage

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.