This is about as comfort food as it gets. Growing up, my mom made this Filipino dish that was always the best remedy for any bad day. We call it “giniling” which is the Filipino term for the ground pork that you use in this dish. My boyfriend kind of described it as Filipino chili, but, you know, without the chili. Anyways, it’s a great soup or topping for white rice on a cold day. Here’s how you make it!
- Saute diced onions, minced garlic, and diced chayote - every grocery store should have this now. It’s like a light green pear-shaped squash that really works well with this recipe. It’s fleshy and gives more meat to the dish, without actually being more meat.
- When those have been cooked, put in your ground pork - feel free to try other proteins like ground poultry.
- When the meat has browned with the rest of the vegetables, add diced tomatoes if desired.
- After the tomatoes, add in your liquid - there are many choices for this. You can either use a broth cube, and then add a can of tomato sauce, and a little water to let it thin out. I didn’t have tomato sauce at hand, so I just used two broth cubes and water to make a clear soup. Either way works just fine!
- Finally, when it starts to boil, add in a can of quail eggs - it’s easier than buying fresh because it’s already hard-boiled. Putting them while it still cooks will help the eggs absorb the flavors of the dish.
When finished, serve on top of rice or by itself. If you wanted to spruce things up, add some rice noodles in it to make it a true comforting dish on a blustery day. Enjoy!