Pork Giniling with Eggs

Pork Giniling with Quail Eggs is a popular Filipino dish you can easily make at home!  Ground pork meat and vegetables with a flavor-packed tomato sauce — discover why it’s excellent for dinner!

If you want more recipes for giniling, you should try Filipino style picadillo and tortang giniling as well!

What is pork giniling?

Giniling refers to ground meat in the Philippines, so pork giniling specifically means ground pork.

This local favorite is called pork giniling with quail eggs because the ground pork is the hero of the dish.

The tomato-based sauce and the vegetables were added to complement and extend the dish.

And the boiled quail eggs?  Those are just for a bonus. 😉

This easy pork giniling with eggs is similar to Filipino picadillo, except for the giniling (ground meat) used.

To enjoy it like the locals, serve it with a bowl of warm, white rice.  Absolute yum!

FOR MORE CLASSIC FILIPINO RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Ground pork – called ‘pork giniling’ in the Philippines, and also known as ‘minced pork’ in other parts of the world.

• Oil – you can use any vegetable oil you have.

• Garlic – minced or grated.

• Onion – yellow or red onions will work for making pork giniling; slice them thinly.

• Potatoes – rinsed, peeled and chopped into small cubes.

• Carrot – rinsed, peeled and chopped; same size as the potatoes.

• Bell pepper – red or yellow bell peppers are excellent for this Filipino dish.

• Peas – frozen green peas are perfect, and no need to thaw them.

• Crushed tomatoes and tomato paste – use your favorite ones in the can.

• Stock – I typically use chicken stock.

• Quail eggs – hard-boiled and peeled.

• Seasoning – salt, pepper, soy sauce and sugar.

Preparation

Start making this popular Filipino dish by heating the oil in a medium to large skillet.

Add the garlic and onion.

Once the onion softens, add the tomato paste.

Cook for about two minutes — mixing constantly to avoid burning the paste.

Add the ground pork.

Cook until the giniling is no longer pink.

Pour the stock and crushed tomatoes.

Cover with a lid and bring to a slow boil — adjust the heat to low and let simmer for about fifteen minutes.

Add the soy sauce, salt, pepper, potatoes, carrots, and bell pepper.

Continue simmering until the vegetables soften and the ground meat is cooked.

Add the green peas.

Cook for about eight minutes or until the green peas are no longer frozen.

Sprinkle the sugar, taste it, and add more salt or pepper to adjust the seasoning.

Add the boiled eggs, mix, then cover and take the pan off the heat.

Let sit for two minutes.

Serve with steamed white rice — enjoy!

Helpful tips

• Make sure you chop all the vegetables at almost the same size.

It helps in cooking them at the same time, and it makes serving easier as well.

• Do not pour all the stock at once.

It is better to slowly add more as you continue cooking than ending up with a soupy pork giniling with eggs.

Recipe variation

• Worcestershire sauce. It’s not a traditional ingredient for this dish, but it makes a difference for me.  If you have it on hand, use one teaspoon while adding the soy sauce.

• Raisins. A sprinkle of raisins before taking the pan off the heat will do for that burst of sweetness.

• Chicken Eggs. Nowadays, hard-boiled chicken eggs are commonly used as well.  Not only because they’re kitchen staples, but they are also way cheaper than quail eggs.

So, what are you waiting for?  Give pork giniling with eggs a try one of these nights; you will not regret it!

OR GET MORE IDEAS FROM THIS LIST OF DINNER RECIPES AROUND THE WORLD!

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