Ground Pork Adobo with Quail Eggs

Ground Pork Adobo with Quail Eggs
Ground Pork Adobo with Quail Eggs. Ground meat or giniling is one of the more popular choice of meat to most Pinoy. Ground meat dishes are very common in Pinoy cuisine, it is either cooked as the main ingredient or in combination of other vegetables. Check out the list below of some of the ground meat recipes that we have already posted.

Kalderetang Giniling na Baka, Ground Beef Kaldereta
Asadong Pork Giniling with Quail Egg
Braised Ground Beef with Oyster Sauce
Giniling na Manok, Ground Chicken with Tomato Sauce
Special Embutido
Meatloaf, Christmas Meatloaf
Tortang Carne
Spicy Chili con Carne
Winged Beans with Beef, Ginisang Sigarillas
Cheesy Lumpiang Shanghai

Ground Pork Adobo

You may have noticed that most of the ground meat dishes are cooked with tomato sauce. For today’s dish we go back to the basics, we try to cooked ground meat, adobo style. This is not new, but it is my first time to cook giniling, adobo style. For this adobo recipe I wanted it simple by just using vinegar and salt and have omitted soy sauce. I do however cooked my ground pork adobo with potatoes which is usually an indispensable ground meat partner in Pinoy cuisine. I have some canned quail egg lying in the pantry for some time now, which I have added to add character to the dish, not to mention that boiled egg goes well with adobo.

Adobong Giniling with Itlog ng Pugo

Here is the recipe of my Ground Pork Adobo with Quail Eggs.


1 kilo ground pork
1 can boiled quail eggs, drained
3 medium sized potato, skinned, cut into cubes
1 small onion, peeled, chopped
1 head garlic, peeled, crushed, chopped
2 tsp. crushed peppercorns
3-4 pieces bay leaf
1/2 cup vinegar
cooking oil

Cooking procedure:

Ground Pork Adobo with Quail Eggs - Cooking Procedure

In a wok heat generous amount of oil and stir fry the potatoes for 3 to 5 minutes or until the edges start to turn brown. Remove from wok and keep aside. Using the same wok sauté the garlic and onion until fragrant, then add in the ground pork, crushed peppercorns and bay leaf and stir cook for about 3 to 5 minutes. Add in the vinegar and about 1 to 1 1/2 cup of water let cook for about 2 to 3 minutes without stirring. Season with salt to taste. Now add in the potatoes and continue to simmer for 5 to 8 minutes or until most of the liquid has evaporated and has turn in to an oily sauce. Now add in the quail egg and continue to stir cook for a couple of minutes. Serve hot with a lot of rice.

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