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asadong pork giniling with quail eggs & mushrooms

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this exactly as written, very well liked by the family.

yield 3 -4
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For asadong pork giniling with quail eggs & mushrooms

  • 500 g
    ground pork, (1 lb)
  • 15-20
    hard boiled quail eggs
  • 8
    fresh shiitake mushrooms, stems removed and sliced
  • 1/4 c
    oyster sauce
  • 1/4 c
    soy sauce
  • 2
    pieces whole star anise
  • 1 Tbsp
  • 1 c
    chicken stock
  • 2 Tbsp
  • 3
    fresh spring onions, chopped, white and green, 1 inches
  • 4 clove
    garlic, smashed and minced
  • 1
    small onion, diced
  • salt and pepper, to taste
  • cooking oil, as needed

How To Make asadong pork giniling with quail eggs & mushrooms

  • 1
    If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  • 2
    In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  • 3
    Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  • 4
    Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  • 5
    Mix the cornstarch with 1/4 water and stir in. Bring to a boil to thicken, then reduce to a simmer and add the eggs, simmer until the sauce thickens as you desire.
  • 6
    When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  • Asadong Pork Giniling with Quail Eggs & Mushrooms.
    Serve with a side of fresh cooked rice.

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