We were craving honest-to-goodness comfort food so I cooked Pork Giniling with Quail Eggs. The familiar flavors of ground meat sauteed with potatoes, carrots, and green peas were exactly what we needed. It doesn’t take long to cook this pork entrée. I added quail eggs to make the dish even more special. There is nothing that compares to savoring those tiny, bite-sized hard-boiled quail eggs, mixed into the ground pork and vegetables.
Giniling translates to ground meat, if we’re talking about Filipino food. There are different variations to a giniling dish, whether it is pork or beef. Sometimes, I cook Arroz a la Cubana, complete with the plantains and fried eggs on the side. At other times, there’s Picadillo. And when I have leftovers of a ground meat dish, I transform them to Putong Babi or Paradadas. Or else in stir-fry vegetables like Bitsuwelas.
When we lived in the Philippines, I could buy quail eggs in the markets. A basket of 100 tiny eggs, from about 5 to 6 quails, are equivalent to the content of one or two chicken eggs. You can hard-boil the fresh quail eggs for about five minutes. Or if there aren’t any in the Asian markets here in America, I use the canned ones like I did, this time.
Sauté all the ingredients, then relish the salty, robust aromas floating around the kitchen. Serve this concoction with steamed rice, and you’re all set for a wonderful weekend or a scrumptious dinner any day.
Pork Giniling with Quail Eggs
- Large skillet or wok: 12 or 14 inches diameter
- 2 Tablespoons vegetable oil
- 2 cloves garlic, peeled, minced
- 1 whole onion, chopped
- 1 to 2 whole potatoes, peeled, cubed into 1/4-inch pieces
- 1 whole carrot, peeled, cubed into 1/4-inch pieces
- 1 pound lean ground pork
- 2 Tablespoons toyo (soy sauce)
- 1/2 cup tomato paste
- 1 cup broth
- 1 cup frozen green peas, thawed at room temperature
- 1 can (6 oz.) quail eggs, drained; or use fresh and hard-boil them *
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- steamed rice
- In a large skillet or wok, over medium-high heat, add oil. When oil is hot in about 2 minutes, saute the garlic and onions. Cook for 2 minutes more or till onions are soft.Add the potatoes and carrots. Blend ingredients. Cook for 8 minutes till vegetables are soft.
- Add the ground pork to the skillet. Sprinkle toyo all over.Pour the tomato paste and broth. Blend ingredients. Cook for 10 minutes or till ground meat is cooked.
- Add the green peas and the quail eggs. Combine well.
- Season with salt and pepper. Let the liquid reduce in the pan till the ground meat is nearly dried up, and the pork renders its own fat.Serve warm with rice.
- For fresh quail eggs: If you want to use fresh quail eggs and they're available, feel free. You can buy them at Asian markets. When you get home, cook them hard-boiled. Boil water, enough to cover the eggs in a stockpot over high heat. When water comes to a boil, add the quail eggs, a little at a time, using a slotted spoon. Cook for 5 minutes. Then, turn off the heat and keep the eggs in the water, for 10 minutes. When eggs are easy to handle, peel off and serve accordingly.Substitutes: If quail eggs are not available, use regular hard-boiled chicken eggs. They will be larger, so peel, then slice the eggs in halves.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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