Quail Relleno from Memories of Philippine Kitchens by Amy Besa

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small carrot, diced
• ¾ pound ground pork
• 1 head garlic cloves, unpeeled
• ½ cup melted unsalted butter or olive oil
• Garlic Sauce
• Salt and freshly ground black pepper
• 12 quail eggs, boiled for 2 minutes, drained, and peeled
• 6 tablespoons olive oil, or as needed
• 1 tablespoon cornstarch
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 12 whole quails, deboned
• 1 small chorizo, diced
• ¼ pound calf’s liver, minced
• 1 cup diced water chestnuts
• 1 large egg