Quail eggs are a staple in Asian dishes and this simple Filipino comfort dish makes liberal use of hard boiled quail eggs. While fresh quail eggs may be harder to find in the States, hard boiled canned quail eggs in water can be substituted (link below). Either way, we are sure you’ll be pleased with this easy to make recipe that you can brown bag for work the next day, or two. Serve with white rice.
Quick Quail Egg Pork Giniling
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- 2 lbs. ground pork
- 1 carton fresh quail eggs, about 18 eggs - boiled, peeled OR 1 can quail eggs in water
- 1 lb frozen peas & carrots, thawed
- ½ cup of raisins
- 1 cup tomato sauce
- 1 cup beef broth
- 1 small white onion, chopped
- 2 tbsp butter
- 1 tbsp garlic powder
- salt and pepper
- If you are using fresh quail eggs, bring 6 cups of water to a boil, then boil quail eggs for 15 minutes. Let run under cold water to cool. Peel eggs and set aside. If using canned quail eggs, drain water and set aside.
- Heat 2 tbsp spoon of butter in a large skillet or pot until simmering, then add chopped onions and sauté on medium-high heat until translucent.
- Add the ground pork and continue sautéing until browned, about 8 minutes. You may drain off excess rendered fat.
- Add garlic powder, raisins, beef broth and tomato sauce into the onion and ground pork and stir until completely mixed. Cover pot and continue cooking for 30 minutes.
- Add thawed peas & carrots, salt and pepper to taste, stir and continue cooking covered for 10 minutes.
- Add quail eggs and cook for two additional minutes, then transfer to a serving dish and enjoy.