Pork Giniling for a Gathering

A make-ahead pork and tomato base, finished with vegetables for 45 portions.

Ingredients

• 5 kg fresh ground pork
• 1.8–2 kg onions
• 450–500 g garlic
• 2.5 kg potatoes
• 1.5 kg carrots
• 1 kg mixed red and green bell peppers
• 1 kg green peas
• 500 g raisins
• 3 kg tomato sauce
• 500 g tomato paste
• 850 g to 1 kg liver spread
• 500 mL soy sauce
• 250 mL patis
• 250 g brown sugar
• 500 mL cooking oil
• 5 tbsp ground black pepper
• 8 tbsp pork or chicken seasoning powder
• 1–1.5 L hot water for the base
• 2.5–3.5 L hot water or broth for finishing

Method

• Use a very large pot or two equal batches. Sauté garlic and onion in 350–500 mL oil. Brown pork thoroughly, breaking up the meat; ground pork should reach 71°C.
• Cook tomato paste with the pork for 3–5 minutes. Add tomato sauce, soy sauce, fish sauce, sugar, 5 tbsp pepper, 8 tbsp seasoning powder and 1 L hot water. Simmer 20–25 minutes, stirring the bottom.
• If preparing ahead, divide the concentrated base into shallow containers and chill promptly within 2 hours. Freeze only after cooling; keep chilled or frozen until reheating.
• Reheat with 1 L hot water, stirring often, until the centre reaches 74°C. Add potatoes, carrots and another 1.5 L water; simmer 20–25 minutes.
• Stir in liver spread, raisins and peas for 5 minutes, then bell peppers for 3–5 minutes. Add more hot water as needed for 45 portions. Taste and adjust; keep hot until serving.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗