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Pork Giniling with Quail Eggs over steamed rice on a white serving plate
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4 from 7 votes

Pork Giniling with Quail Eggs

Pork Giniling with quail eggs is hearty, tasty, and sure to be a family favorite. Ready in minutes and cooks in one pan, this Filipino pork stew is perfect for busy weeknight dinners!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 474kcal


  • 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


  • 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.
  • Add diced red and green bell peppers to boost color, texture, and nutrients.


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