Giniling (Tagalog, "ground meat") is a local variation of picadillo in the Philippines, though the term "picadillo" is also used.
The version more commonly referred to as "picadillo" is a soupy stew made with ground or minced beef (also pork or sometimes, chicken), potatoes or chayote, green peas, carrots, onions, garlic, bell peppers, black pepper, and raisins in a tomato-based broth seasoned with patis (fish sauce), soy sauce, and sometimes chilis. Hard-boiled eggs (chicken or quail) are also commonly added, and it is eaten with white rice. It does not include olives or capers as in the Latin American version.
The second variant uses the same ingredients as the first version but is drier, like the Latin American version. This version is more widely known as giniling. Like the stew version, it is also usually eaten paired with white rice or is commonly used as stuffing, as for Filipino empanadas.
When served with white rice, sunny-side up eggs, and fried [saba banana|saba bananas], it becomes the Filipino version of the dish arroz a la cubana. In Filipino arroz a la cubana, the meat component can be made with just simple ground meat and peas in tomato sauce, not necessarily cooked picadillo-style. It differs from the Spanish version of arroz a la cubana which does not include ground beef at all.