Ginisang Giniling na Baboy na may Itlog ng Pugo, or Sauteed Ground Pork with Quail Eggs is another everyday dish, easy and quick to prepare. This dish is not only delicious, but it is also budget friendly. Quail eggs are optional in this recipe, so if it is not available, without it is totally fine. However, canned quail eggs can be purchased in Asian stores. Ground beef can also be used as a substitute to pork.
I remember throughout my college years, this dish was popular during lunch at our campus canteen and also at the eateries (karinderya) outside the campus. I also remember, instead of quail eggs, they put regular eggs, and they served it the dish sauce only. It was a big selling dish especially to those students that are on budget.
Ingredients:
- 2 lbs. Ground Pork
- 1 can Cooked Quail Eggs (drained)
- 1 large Carrots (peeled, cut into small cubes)
- 1 large Potato (peeled, cut into small cubes)
- 1 small Green or Red Bell Pepper (seeds removed, cut into small cubes)
- 1 cup Frozen Green Peas (thawed and washed)
- 1/2 cup Raisins
- 1 can small Tomato Sauce
- 2 tbsp. Canola or Olive Oil
- 1 small Onion (chopped)
- 4 cloves Garlic (minced)
- 2 tbsp Fish Sauce / Patis
- Salt and Ground Pepper to taste
- Heat up a pan into medium heat.When the pan is hot enough, pour in oil, then saute garlic and onion until translucent.
- Add ground pork and fish sauce and ground pepper, then stir to blend flavor. Let it simmer for 8-10 minutes or until the liquid is reduced.
- Add potatoes and simmer until tender.
- Put in quail eggs and simmer for couple more minutes.
- Add carrots, green peas, raisins, and green/red pepper.
- Adjust seasoning stir thoroughly and turn off heat immediately to ensure not to over cook the vegetables to retain its vibrant color and nutrients.
- Place in a serving bowl and serve with steamed rice.
- Share and enjoy!
