We have made a soy sauce-based version of ginisang baguio beans for years, but we decided to try this recipe, which utilizes fish sauce and fresh tomato: https://panlasangpinoy.com/ginisang-baguio-beans-pork/. We enjoyed this recipe a lot and prefer its flavor profile to the soy-based version (which was less complex).
Our modifications: first, we used minced chicken instead of pork. Chicken often releases watery discharge (not fat), so we sopped up the liquid from the pan before adding more canola oil. Second, we reduced the amount of fish sauce from 1 1/2 Tbsp to 1 1/4 Tbsp. Finally, at the end of cooking we lightly sprinkled with salt and sugar (less than 1/8 tsp each) for balance. This recipe was simple to make and very tasty to eat.
We garnished the dish with fried shallots for a crunchy texture and served with jasmine rice. (Aug. 2025)
Cooking Adventures 