Asadong Pork Giniling with Quail Egg and Mushroom

This dish reminds me of those carinderia dishes that are affordable, back home when I used to work in Makati I uses to eat on one of those near Arnaiz Avenue, it’s not a posh place but they do serve some simple and very affordable good dishes like this.

Honestly I don’t really know how they made this in that carinderia but I will try to recreate this to most of my knowledge. Asadong Pork Giniling with Quail Egg and Mushroom is a simple dish of minced pork cooked in sweet savoury style thick sauce prepared with quail eggs, mushrooms and spring onions, its simplicity at its best, try it I am sure you will like the simple flavours this dish have to offer.

Asadong Pork Giniling with Quail Egg and Mushroom

★★★★★ 5 from 5 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Filipino

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Ingredients

Scale 1x2x3x

• 500 g minced pork, 20% fat
• 15 pcs quail eggs, boiled and shelled
• 8 pcs farmers brown mushrooms, sliced
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 2 pcs star anise
• 1 tbsp sugar
• 1 cup chicken stock
• 2 tbsp corn-starch, diluted in 1/4 cup water
• 3 stalks spring onion, chopped
• 4 cloves garlic, minced
• 1 small white onion, minced
• salt
• freshly ground black pepper
• oil

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Instructions

1. In a wok add oil then sauté garlic and onions.
2. Add minced pork and cook until light brown in colour.
3. Add the mushrooms, oyster sauce, soy sauce, star anise, sugar and chicken stock, give it a good mix then bring to a boil then simmer in low heat for 15 minutes while covered.
4. Add the diluted corn-starch and quail eggs, mix then simmer until sauce thickens.
5. Season with salt and freshly ground black pepper, add the spring onions and serve with freshly cooked jasmine rice.

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