asadong pork giniling with quail eggs & mushrooms

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.
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  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.
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  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.
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  6

  When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
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  7

  Serve with a side of fresh cooked rice.
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