Asadong Pork Giniling with Quail Egg and Mushroom

Ingredients for Asadong Pork Giniling with Quail Egg and Mushroom

• 500 g minced pork, 20% fat
• 15 boiled quail eggs, peeled
• 8 brown mushrooms, sliced
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 2 star anise
• 1 tbsp sugar
• 1 cup chicken stock
• 2 tbsp cornstarch mixed with 1/4 cup water
• 3 spring onion stalks, chopped
• 4 garlic cloves, minced
• 1 small white onion, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Cooking oil

How to cook Asadong Pork Giniling with Quail Egg and Mushroom

1. 1.Heat oil in a wok over medium heat and sauté garlic and onion until fragrant.
2. 2.Add minced pork and cook, breaking it apart, until lightly browned.
3. 3.Add mushrooms, oyster sauce, soy sauce, star anise, sugar, and chicken stock. Bring to a boil, cover, and simmer on low for 15 minutes.
4. 4.Stir in cornstarch slurry and quail eggs; simmer until the sauce thickens.
5. 5.Season with salt and pepper, fold in spring onions, and serve with jasmine rice.