Pork Giniling with Quail Eggs

Got any idea for a simple and delicious meal for lunch yet? How about checking out this Pork Giniling with Quail Eggs recipe? This is another version of our popular pork giniling dish. This one is more kid friendly because it makes use of quail eggs — you know how the little ones love cute stuff. If you are having a hard time getting your kids to eat their meals, then this dish might be able to help. My kids always had fun and always finish their food when this dish is served.

We all know that Pork Giniling with Quail Eggs makes use of pork. If you are not fond of ground pork, you can always substitute it with other meats; ground chicken, ground beef, and ground turkey are some of the meats that you can use for this recipe.

The good thing about this Pork Giniling with Quail Eggs is that you can also eat it with bread. My little magicians make the quail eggs disappear first. This means that if there are leftovers, do not expect some quail eggs to be part of it – what you can do is use the pork giniling as a filling for pandesal or any kind of bread that you prefer. You can also make empanadas out of the leftovers. Our chicken empanada which is a baked empanada version might be useful. Also see our beef empanada if you want your empanadas fried.

Try this Pork Giniling with Quail Eggs Recipe. Let me know if you have questions by commenting below. Have a wonderful day, guys!

Print Pin

Pork Giniling with Quail Eggs

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 5

Author Vanjo Merano

Ingredients

• 2 lbs. ground pork
• 12 to 18 pieces hard boiled quail eggs shells removed
• 3/4 cups diced carrot
• 3/4 cup green peas
• 1 teaspoon garlic powder
• 1 8 oz. can tomato sauce
• 1/2 cup raisins
• 1 medium yellow onion diced
• 1 cup beef broth
• 2 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

• Heat the cooking oil in a cooking pot.
• Saute the onion.
• Once the onion becomes soft, add the ground pork. Saute until the pork turns light brown.
• Add the garlic powder and raisins. Stir.
• Pour the tomato sauce and beef broth in the cooking pot. Stir. Cover and cook in low to medium heat for 25 to 30 minutes.
• Add the carrots and green peas. Stir. Cover and cook for 7 minutes.
• Put-in the salt and pepper. Add the quail eggs and then gently stir. Cook for a minute more.
• Transfer to a serving bowl.
• Serve. Share and enjoy!

Nutrition

Serving: 5g

Watch the cooking video: