15-minute ground pork menudo and quail eggs rice bowl
If using sausage meat that had already been stuffed into casings, simply slit the casings and press out the filling. Discard the casings.If you’re wondering why garlic, almost always a must in Filipino cooking, is not listed among the ingredients, that’s because the sausage meat was already laden with a copious amount of garlic. Adding more would have been overkill.
Ingredients
- 1 tablespoon cooking oil
- 250 grams sausage meat see notes after the recipe
- ¼ cup chopped carrot
- ¼ cup sweet peas
- ¼ cup chopped shallots
- salt
- pepper
- 3 plump tomatoes chopped
- 1 pinch dried oregano
- 12 quail eggs hard-boiled and peeled
- cooked rice to serve
- sliced scallions to garnish
Instructions
- Heat the cooking oil in a frying pan.
- Spread the sausage meat in the hot oil. Over high heat, leave for a minute for the underside to brown.
- Stir the sausage meat and cook, stirring often, until you see rendered fat in the pan.
- Add the chopped carrot and shallots, and sweet peas. Sprinkle with a little salt and pepper. Continue cooking with occasional stirring for about a minute.
- Stir in the chopped tomatoes and oregano. Lower the heat, cover the pan and cook until the carrots are almost and the tomatoes have softened.
- Stir in the quail eggs. Cover the pan once more and cook for another minute or two to allow the quail eggs to soak up the flavors of the sausage meat.
- Taste your ground pork menudo; add more salt and pepper, if necessary.
- Scoop rice into bowl, top with ground pork menudo, making sure everyone gets enough quail eggs, sprinkle with sliced scallions and serve at once.
Notes
Updated from recipes originally published in June 11, 2006, Ocotber 6, 2017 and May 1, 2018.