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A plate of pork giniling with quail eggs ready for serving.
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5 from 1 vote

Pork Giniling Recipe (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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Filipino
Servings: 6
Calories: 318kcal
Author: Neriz

Equipment

Ingredients

  • 1 to 2 tablespoons oil
  • 2 to 3 cloves garlic, minced or thinly sliced
  • 1 medium onion, thinly sliced
  • 500 grams ground pork (17.5 ounces)
  • 1 tablespoon tomato paste
  • 2/3 cup crushed tomatoes
  • 1 & 1/4 to 1 & 1/2 cups stock
  • 1 tablespoon soy sauce
  • 1 medium carrot chopped into small cubes
  • 1 medium potato, chopped into small cubes
  • 1 medium red bell pepper chopped into small cubes
  • 3/4 to 1 cup green peas
  • 6 pieces quail eggs, hard-boiled
  • 1/4 teaspoon sugar
  • salt and ground black pepper

Instructions

  • Place a medium to large skillet over medium heat and add the oil.
  • Once the oil is ready, add the garlic and onion and cook until the onion softens.
  • Add the tomato paste and cook for about 2 minutes --- mixing constantly to avoid burning the paste.
  • Add the ground pork; cook until the pork giniling is no longer pink.
  • Pour the stock and crushed tomatoes.
  • Cover with a lid and bring to a slow boil --- turn the heat low and let simmer for 15 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 and cook for about eight minutes or until they are no longer frozen.
  • Add the sugar and taste, 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 2 minutes and serve your pork giniling with eggs --- enjoy!

Notes

  • Try to chop all the vegetables at almost the same size.  It helps in cooking them at the same time.
  • Pour the stock in batches. Pour most of them first, then continue adding more as you cook.
  • Refer to the 'Recipe Variation Section' for substitutions.

Nutrition

Calories: 318kcal | Carbohydrates: 17g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 558mg | Potassium: 652mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2715IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 2mg