Pork Giniling with Potatoes and Quail Eggs
This slowly braised Pork Giniling (ground pork) with potatoes and quail eggs is a simple and incredibly filling dish. The sauce is savory, slightly thick and the meat is tender and moist. It’s perfect with a warm bowl of rice for dinner, lunch or just whenever you need some meaty comfort food.
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This variation of Pork Giniling (ground pork) is actually a remnant of my childhood. It’s is inspired by a dish that ‘Manang’ sells in the neighborhood ‘carinderia‘ or small food stall. It was a simple and uncomplicated yet it was full of flavor. A perfect dish for my young and immature palette.
What are the ingredients of Pork Giniling with Potatoes and Quail Eggs
- A cozy alternative to the popular tomato sauce pork giniling, this variation uses soy sauce as its based flavor.
- Oyster sauce is also added to give it a deeper savory taste. You might find this dish quite similar to Taiwan’s braised minced pork sans the spices like star anise.
- The starch of the potatoes makes the sauce of this Pork giniling dish rich, slightly thick and glistening.
- The quail eggs are optional but highly recommended as it adds an extra layer of protein, minerals, and vitamins. I mean who doesn’t want that? If you can’t find quail eggs, use the normal chicken eggs. They are equally good, just a little chunkier 🙂
Tips on how to make a delicious, glistening and full of flavor Pork Giniling
- Slow braising is the key to making the meat moist and tender, and the sauce slightly thick and flavorful. When braising the meat, make sure to cover your pot or saute pan with a lid and set the heat to medium-low. Don’t worry about the sauce being too watery as you can reduce it down later on by removing the lid just before it finishes cooking and further simmering it for a couple of minutes.
- Half-way through cooking, add in the diced potatoes and eggs. The starch from the potatoes will slightly thicken the sauce as it cooks while the quail eggs, in all its glory, will absorb some the flavors (but not the liquid).
So if you’re looking for a filling lunch or dinner, try this recipe and you’ll be surprised how a few simple ingredients can make a delicious and hearty meal.
Don’t forget to top it over a warm cup of rice!
Watch the video on how to make Pork Giniling with Potatoes and Quail Eggs
Ingredients
- cooking oil
- 3 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 500 grams / 1 pound ground pork
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 cup water
- 2 medium-sized potatoes (cut into small cubes)
- hard-boiled quail eggs (the amount will be up to you!)
- salt and pepper (to taste)
Instructions
- In a pan over medium heat, add oil. Stir-fry garlic and onions until soft and translucent.
- Add the ground pork. Stir-fry for 2 to 3 minutes until no longer pink.
- Pour the soy sauce, oyster sauce, sugar and water. Mix until meat is coated with the seasonings. Cover with lid and let it boil. Lower the heat as soon as it starts boiling. Braised for 10 minutes.
- Add the diced potatoes and hard-boiled quail eggs. Set heat to medium-low. Continue braising for another 10 to 15 minutes UNCOVERED until the meat is moist and tender and the sauce slightly thickened. Do a taste test and adjust the seasonings as necessary.
- Serve over warm rice. Enjoy!
Recipe Notes and Tips:
- When braising the meat, make sure to cover your pot with a lid and set the heat to medium-low. Don't worry about the sauce being too watery as you can reduce it down later on by removing the lid just before it finishes cooking and further simmering it for a couple of minutes.
- To cook the quail eggs, carefully and gently (they are quite fragile) place it in a pot of boiling water for 4 minutes. Drain, rinse under cold tap water then peel off shells.
- If you're going to use a very wide-pan (like I did, bad decision), note that the sauce can quickly run dry even if with a lid on. Simply add water, 1/4 cup at a time, as needed.
- Since soy sauce has enough sodium, taste before seasoning with more salt.
Last Updated on
What type of soy sauce are you using? Its not even dark. It looks like vinegar
Silver Swan Soy Sauce. The addition of the soy was accidentally not captured in the video process. But it’s there. I re-use the cup of the soy for water, hence the color.