Pork Giniling with Quail Eggs

Pork Giniling with quail eggs is hearty, tasty, and sure to be a family favorite. Ready in minutes and cooks in one pan, this Filipino pork stew is perfect for busy weeknight dinners!

giniling with quail eggs in a white serving bowl
Pork Giniling with Quail Eggs
Table Of Contents

  • Why you’ll love Pork Giniling
  • Cooking tips
  • Serving suggestions
  • More pork recipes
  • Pork Giniling with Quail Eggs

Looking for delicious meal ideas for the family? This pork giniling should be on your regular dinner rotation for many good reasons!

Why you’ll love Pork Giniling

  • It’s quick and easy to make; it’s ready in under 30 minutes and cooks in one pan. Perfect for busy weeknights!
  • It uses simple and economical ingredients you probably already have on hand. It’s a budget-friendly dish you’d want in your back pocket!
  • The recipe can be easily halved for two or doubled for a large party.
  • It makes for great leftovers. Store in airtight containers and they should keep well in the fridge for up to 3 days.
  • It’s hearty, tasty, and sure to be a family favorite. Plus the addition of quail eggs makes it fun to eat!
ground pork, diced carrots, diced potatoes, green peas, raisings, tomato sauce, banana ketchup, quail eggs in individual bowls

This pork giniling with quail eggs is slightly different from the giniling na baboy recipe we also have in our recipe archive. Along with adding quail eggs, I also swapped the fresh tomatoes I usually use with tomato sauce and banana ketchup to add a hint of sweetness.

Both versions are equally delicious and are a satisfying meal that’s sure to hit the spot!

cooking pork giniling with quail eggs in a pan

Cooking Tips

  • Cut the potatoes and carrots into a uniform size to ensure even cooking.
  • You can omit the banana ketchup and add more tomato sauce if you prefer to tone down the sweetness.
  • Add diced red and green bell peppers to boost color, texture, and nutrients.
  • Want to make it extra special for a party? Stir in 1/2 cup or so of pineapple tidbits.
Pork Giniling with Quail Eggs over steamed rice on a brown plate

Serving suggestions

  • Pork giniling is the ultimate comfort food! It’s delicious as a main dish for lunch or dinner with a side of steamed rice.
  • It also makes a tasty pandesal or sandwich bread filling for a midday merienda.
  • You can turn leftovers into an egg omellete for a hearty breakfast meal.
Pork in Adobo Sauce in a white bowl

More pork recipes

Mexican Pork Adobo is a hearty stew made with pork cubes simmered low and slow in adobo sauce. If you want a meal that’s spicy and full on flavor, this one’s for you!

Did you make this? Be sure to leave a review below and tag me @pinoysflix on Facebook and Instagram!

giniling with quail eggs in a white serving bowl
4.23 from 9 votes

Pork Giniling with Quail Eggs

Giniling Baboy with quail eggs is easy to make for family dinners as well as special occasions. This Filipino ground pork stew is hearty, tasty, and delicious with steamed rice.

Ingredients

  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • 1/4 cup banana ketchup
  • 1 cup water
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 12 pieces quail eggs, hard-boiled and peeled
  • 1 cup frozen sweet peas, thawed
  • 1/4 cup raisins
  • salt and pepper to taste

Instructions

    • In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
    • Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.
    • Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.
  • Add potatoes and carrots and cook until tender.
  • Add quail eggs, green peas, and raisins and continue to cook until completely heated through and sauce is reduced.
  • Season with salt and pepper to taste. Serve hot.

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