Asadong Pork Giniling with Quail Eggs & Mushrooms

Lee Thayer


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.


☆☆☆☆☆ 0 votes

15 Min
40 Min
Stove Top


  • 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.
  7. Serve with a side of fresh cooked rice.

Printable Recipe Card

About Asadong Pork Giniling with Quail Eggs & Mushrooms

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Filipino
Hashtag: #quail eggs

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