Pork Giniling with Quail Eggs

Ingredients

Measure and prepare everything before you begin cooking.

• 600 g pork mince
• 18 cooked quail eggs, peeled
• 2 tbsp neutral cooking oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3 ripe tomatoes, chopped
• 2 tbsp tomato paste
• 1 medium potato, cut into 1 cm cubes
• 1 medium carrot, cut into 1 cm cubes
• 1 red capsicum, diced
• 1 cup frozen green peas
• 1 cup chicken stock or water
• 1 tbsp fish sauce, plus more to taste
• 1 tsp brown sugar (optional)
• Fine salt and freshly ground black pepper, to taste

Instructions

1. 1

   Heat one tablespoon of oil in a wide deep pan over medium heat. Add the pork mince and cook for 6–8 minutes, breaking it into small pieces, until no pink remains and some edges begin to brown. Transfer it to a bowl, leaving the rendered fat in the pan.

2. 2

   Add the remaining oil if the pan looks dry. Soften the onion for 3 minutes, then add the garlic and cook for 30 seconds. Add the tomatoes and tomato paste and cook for 5 minutes, crushing the tomatoes until the mixture looks thick and glossy.

3. 3

   Return the pork to the pan. Stir in the fish sauce, potato, carrot and stock. Bring to a gentle simmer, cover and cook for 12–15 minutes, until the vegetables are almost tender.

4. 4

   Add the capsicum and peas and simmer uncovered for another 4–5 minutes. The sauce should cling to the mince rather than pool in the pan; add a splash of water only if the vegetables need longer.

5. 5

   Fold in the peeled quail eggs carefully and warm them through for 2 minutes. Taste and balance with pepper, a little more fish sauce or the optional brown sugar if the tomatoes are very sharp.

6. 6

   Rest for 5 minutes before serving so the sauce settles. Spoon over hot rice, making sure each serving receives vegetables and quail eggs.