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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Simple, savory, and perfect with rice — lalo na kung may pritong talong sa side! This Pork Giniling with Quail Eggs is a delightful dish that combines ground pork with a medley of vegetables and quail eggs, simmered in a savory sauce. It's a comforting meal that's perfect for any day of the week.
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Heat oil in a pan. Sauté garlic until golden, then add onions and cook until translucent. Add tomatoes and cook until soft.
Add ground pork. Cook until browned and no longer pink, breaking it apart as it cooks.
Add soy sauce, oyster sauce, and tomato sauce (or ketchup + water). Season with salt and pepper. Let it simmer for 5 minutes.
Add carrots and potatoes. Simmer for 10 minutes or until vegetables are tender. Add more water if needed.
Gently mix in the boiled quail eggs and bell pepper. Let it cook for another 2–3 minutes.
Adjust seasoning if needed.
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For a richer flavor, you can add a bit more oyster sauce.
If you prefer a spicier dish, add a dash of chili flakes.
Can I use chicken instead of pork?
Yes, ground chicken can be used as a substitute for pork.
What can I use if I don't have quail eggs?
You can use regular boiled eggs cut into halves or quarters.
Is it necessary to add bell pepper?
No, bell pepper is optional and can be omitted if you prefer.
Can I make this dish ahead of time?
Yes, it can be made ahead and stored in the refrigerator for up to 3 days.
What can I serve with this dish?
It's best served with steamed rice and fried eggplant on the side.
