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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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Entree
Cuisine:
Filipino
Servings:
4
Servings
Calories:
474
kcal
Author:
Lalaine Manalo
Ingredients
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
¼
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
¼
cup
raisins
salt and pepper to taste
US Customary
-
Metric
Instructions
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.
Notes
To tone down the sweetness, omit the banana sauce and add more tomato sauce.
Nutrition
Calories:
474
kcal
|
Carbohydrates:
31
g
|
Protein:
25
g
|
Fat:
28
g
|
Saturated Fat:
9
g
|
Cholesterol:
107
mg
|
Sodium:
903
mg
|
Potassium:
1060
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
3185
IU
|
Vitamin C:
30.2
mg
|
Calcium:
65
mg
|
Iron:
4.4
mg