Pork Giniling with Quail Eggs
Giniling Baboy with quail eggs is easy to make for family dinners as well as special occasions. This Filipino ground pork stew is hearty, tasty, and delicious with steamed rice.
Servings: 4 Servings
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground pork
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- 1/4 cup banana ketchup
- 1 cup water
- 1 large potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 12 pieces quail eggs, hard-boiled and peeled
- 1 cup frozen sweet peas, thawed
- 1/4 cup raisins
- salt and pepper to taste
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.
Add potatoes and carrots and cook until tender.
Add quail eggs, green peas, and raisins and continue to cook until completely heated through and sauce is reduced.
Season with salt and pepper to taste. Serve hot.
- To tone down the sweetness, omit the banana sauce and add more tomato sauce.
Calories: 474kcal | Carbohydrates: 31g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 903mg | Potassium: 1060mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3185IU | Vitamin C: 30.2mg | Calcium: 65mg | Iron: 4.4mg